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:
A. Photosynthesis
Explanation:
Photosynthesis is a process in plants produce food materials by absorbing carbondioxide from the atmosphere which decreases the concentration of carbondioxide in the atmosphere. In photosynthesis reaction, plant take water from the soil and carbondioxide from the atmosphere in the presence of sunlight produces glucose and oxygen. Glucose is stored in different parts of plant such as grains, stem and roots while oxygen is released in the atmosphere.
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Can i get a picture of the question
<em>The </em><em>energy </em><em>released</em><em> by</em><em> the</em><em> </em><em>hydrolysis</em><em> </em><em>of </em><em>ATP </em><em>is </em> <em><u>7.3 kcal/mol of </u></em><em><u>energy.</u></em>
