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
They grow slow, It helps break the object down precisely as it's needed to be<span />
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Cellular respiration uses energy in glucose to make ATP. Aerobic (“oxygen-using”) respiration occurs in three stages: glycolysis, the Krebs cycle, and electron transport.
Explanation
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Answer:
A species is often defined as a group of individuals that actually or potentially interbreed in nature. ... The definition of a species as a group of interbreeding individuals cannot be easily applied to organisms that reproduce only or mainly asexually.
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