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
Typhitis, also called neutropenic enterocolitis, is an infection that often develops in cancer patients who undergo chemotherapy. In many cases, surgical intervention is required.
Without surgical intervention, the patient would be transferred to an ICU (Intensive Care Unit) for monitoring, and the nurse would perform some or all of these emergency actions:
1. Bowel rest and nasogastric suction,
2. Serial abdominal examinations,
3. Providing intravenous fluids, blood, and platelet transfusions when needed,
4. Using antibiotics to fight the infection, and obtaining cultures to determine if the antibiotic is working,
5. Not administering medication that could worsen the situation.
Answer:
An infective agent that typically consists of a nucleic acid molecule in a protein coat, is too small to be seen by light microscopy, and is able to multiply only within the living cells of a host.
I'm pretty sure the answer is true. Hope this helps!
