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
<span>Many mutations do produce changes in phenotype,I</span>t helps the bodies of the species to re-adapt to more locations and habitats.
Answer:
The below options will complete the question
Select one:
a. Gap repair synthesis
b. Mismatch repair
c. Direct repair
d. Nucleotide excision repair
Our answer is surely A.
a. Gap repair synthesis
Explanation:
Alleles of gene B differ by 6 bps and are seeming close to each other among the 1123 bp within the particular gene, favouring the gap repair synthesis.
In the gap repair synthesis, a double stranded break is formed at a homologous chromosome with a small part of the gene or the 6 bps of the recessive allele
being digested away.
Strand invasion and a D-loop formation is followed by the new region being occupied by the dominant B allele to yielding dominant B allele in both chromosomes.
The gap repair synthesis allows the 6bps to be converted to the dominant B from the recessive b when in proximity/being close together.
