Sometimes they're used as drugs. The classic example might be penicillin, a compound made by a fungus and used as the first widely-available antibiotic.
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
The end product is proteins.
Hypothesis: If plants are placed in white light, then the will grow better than plants in other colours of light.
Independent variable: Colour of light.
Dependent variable: plant growth.
Control group: the plant in the closet.
Experimental group: the plant is the other light colours.
Constants: miracle grow and amount of water.
Measurements: height of plants.
