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:
D. The virus uses the host cell to make new viral parts.
Explanation:
The virus is an organism that is incapable of replicating on its own without a living host cell. It needs to infect a living cell in order to reproduce. The infection cycle of a virus is the replication cycle. Viruses employ two major infection cycles: LYTIC or LYSOGENIC cycles.
In the lytic cycle, the virus initially attaches to specific receptor sites on the host cell membrane. It then penetrates the host cell and incorporate its genetic material into the host cell's genome. It employs the host's ability to express its genes and replicate to express its genes and make new proteins. At the end of the LYTIC cycle, new viral particles (virions) are produced and released by lysis of the host cell.
A gene is a variant of an allele.chromosomes have the same genes, but might have different versions of those genes. The different possible versions of the genes are called alleles.
