Vinegar is an extremely acidic liquid. Very few microorganisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive). There are a small number of microorgamisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around. Therefore, as vitually nothing can colonise whatever is in the vinegar, the food will be very effectively preserved. . . . . . . . . . . you can say........................ . . the low pH a nd high acidity of vinegar destroy bacteria
All fibers of the semimembranosus muscle are converged to insert on the posterior tibia.
Semimembranosus muscle is amongst the hamstring muscles that are present in the posterior region of the thighs. These are the muscles responsible for the extension of the hips and flexion of the knee. The innervation to this muscle is provided by the tibial nerve.
Tibia is also called the shinbone. It is one of the two bones of the lower leg. The bone carries the maximum of the body's weight and gains support from the fibula, the other bone of the lower leg. Tibia is also the most commonly fractured bone in maximum people.
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Answer:
glacial till
Explanation:
hope that helps you out mate!! good luck!!
Answer:
The chlorophylls, a and b, are the pigments of photosynthesis. They are produced in chloroplasts in the photosynthetic tissues of the leaf. The chlorophyll molecules are very water repelling, partly because of the long phytol tail in the molecule.
Answer:
A. red blood cells containing malaria
Explanation:
Also, just as a heads up. I saw the previous person posted a link. Remember not to click any links that lead to domains which are unknown to you. They could hold a virus.
