The rapid release of air/ gas bubbles during cooling
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:
The mentioned case is an illustration of the missense mutation. A missense mutation is a kind of nonsynonymous substitution, that is, it is a mutation in which a variation in a solitary nucleotide leads to the formation of a codon, which encrypts for a distinct kind of amino acid.
When a missense mutation takes place within a DNA, a modification in one of the RNA codon sequences results at the time of transcription. This change in codon will ultimately result in the formation of a different amino acid, which gets presented within a protein at the time of translation. Like in the given case, a change in codon resulted in the substitution of the amino acid tyrosine with an amino acid cysteine.
C. The lynx population crashes due to their food source being gone.
Answer:
it says that plants are the main source of nutrients and energetic materials and when the cow feed on them, it consumes some of the benefits that we miss when we eat beef
