This occurs when a molecule of adenosine diphosphate (ADP) uses the energy released during cellular respiration to bond with a thirdphosphate group, becoming amolecule of ATP. So the energy from cellular respiration is stored in the bond between the 2nd and 3rdphosphate group
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: Binocular disparity.
Explanation:
Binocular disparity is the slight difference between the points of view provided by both eyes. This difference in image location is what our brain uses to perceive depth from two-dimensional images provided by each eye.
If you could tell me what cell it would be easier. Sorry I have to post it on Answer but I't does not show the commentary or whatever you guys call it.
2. C (2, 1, 4, 3)
3. A (Determine the volume by how much water it displaces, then divide mass by volume)
4. H (Water all the containers the same amount and at the same time)
5. A (1.7 mL)
