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
The theory is the Continental drift, the super-continent is called the Pangaea.
There are two main reasons why cells divide rather than continuing to grow larger and larger. One of the main reason is that the larger cell become more demanding, therefore the large cell will increase load on the machinery of the cell such as DNA. The other reason is that if the cell grow too large it will be difficult for the cell to move for nutrients and discard the waste across the cell membrane. Also the surface area for each cell will also be reduced, which is required for active functionality of a cell.
Biotechnology is changing an organism’s genes to make new molecules, B.