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:
option a
Explanation:
because When hydrogen is used to power a fuel cell, the only byproducts are water and heat—no pollutants or greenhouse gases are produced.
Answer:
spherical (coccus), rodlike (bacillus), or curved (vibrio, spirillum, or spirochete).
Answer:
Apical meristem is situated at the growing tips of stems and roots whereas lateral meristem is located beneath the bark and in vascular bundles of dicot roots and stems.
Explanation:
Intercalary meristem, on the other hand, is found at the base of leaves or internode.
