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
1. A caelifera, or more commonly known as the grasshopper belongs in the animal kingdom. Grasshoppers are a leafy green and can be found in a variety of habitats. They can be found in lowland tropical forests or grasslands. Higher classification for the grasshopper would be Orthoptera. Grasshoppers are jumping insects that belong to the arthropod phylum.
Strong, long hind legs that help them jump. This adaptation helps them get away from harm and jump higher.
3. I said some in the first paragraph.
4. Important in grassland ecosystems and play a role in the nutrient cycling.
5. I don’t think there really is anything else.
The two types of crust are oceanic and continental, the lithosphere is composed of earth's crust and upper most mantle
Re-posting some old information I found on this website
<span>When a fungus infects a body, it attacks the host by destroying and often taking over cells. When a person has an allergic reaction (to anything) the substance triggers the body to send histamines and excess water to the affected area, swelling and closing the area to prevent infection. - Answer Provided by ChaoticPiece</span>
