Answer:
it provides energy to the body.
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
Under natural conditions, most populations will stabilize at a level known as the carrying capacity of the ecosystem<span>. The carrying capacity is the maximum </span>number of organisms that an ecosystem can support<span> on a continued basis.</span>
The skeletal muscles have striations to do their sacromere anatomy
sacromere which are formed by actin and myosin stacking
sarcomere is the functional unit of muscles and shows striated appearance due to thick and thin filaments
hope it helps
Fimbriae is the word you're looking for
