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:
plasma membrane a microscopic membrane of lipids and proteins which forms the external boundary of the cytoplasm of a cell or in closes a vacuole, and regulates the passage of molecules in and out of the cytoplasm
answer number 2
the plasma membrane or cell membrane, is the phospholipid layer that surrounds the cell and protects it from outside environment.
you can use either answer if you have to type or write an answer
Answer:
Guard cells
Explanation:
Guard cells are the cells that are found around the openings of the stomata, their functions is that they regulate the opening and closing of the stomata. These cells are always fill with latex which is of high percentage of water, therefore when the intake of water is low, the functionality of the cells will be affected.
And it must be noted that, the stomata is very important in the exchange of gases, that is a process where oxygen is released and carbon dioxide is absorbed. Therefore when the cells are affected, the gas exchange will also be effected.
