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
When there is myelosuppression, the suggestive finding is
there is a decrease in the platelets and red blood cells. Also called the bone
marrow suppression, myelosuppression is a common side effect of the treatment
of chemotherapy. When this side effect happens, there is a decrease in the production
of blood cells. The result which may be the effect of myelosuppression is a
decrease in one, two or all three types of blood cells. Most patients of
chemotherapy experience a decrease in red blood cells. Another effect is the
decrease of white blood cells by most patients. Myelosuppression will be
subcategorized as neutropenia when chemotherapy results to the reduction of
neutrophils which is a specific type of white blood cells. Thrombocytopenia is
the term for a drop in platelet numbers. This kind of suppression is not that common. Only 10 percent of cancer patients undergo
the negative effects of this kind of suppression.
Idk but you can ask google and I'm sure they will tell you
