If Jerry wants to start a small business producing jelly made from marine algae he should select red algae for this purpose. Red algae is a major staple in some Asian and European cuisines.
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
Answer: amino acids
A mutation is a single or multiple event which brings a change in a genetic material of the organisms. A mutation will alter a DNA base pair that causes deletion or substitution of one amino acid in a protein encoded by a gene.
The answer is D,Nucleus I think
The dominant gene takes over
