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
If the pacific ocean was rimmed by the ring of fire we can conclude that the plate boundaries are constantly moving
Answer:
ATP and dATP
Explanation:
In the R1 subunit of ribonucleotide reductase, molecules that binds the site regulating overall ribonucleotide reductase activity include both ATP and dATP. In addition, binding of ATP can activate ribonucleotide reductase and the binding of dATP deactivates ribonucleotide reductase.
Answer:
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Explanation:
Hope this help you
<span>After one round of replication, you get two brands namely parental DNA, Daughter DNA.The parental DNA is would remain intact.The daughter DNA would be entirely new.After one round of replication in the semi conservative model, all the double standard DNA is composed of one heavier parental and one daughter parental strand.</span>
