Olivine, pyroxene, amphibole, mica, and quartz
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: B - People with two copies of the mutated gene have sickle-cell anemia. People with one copy of the mutated gene have both healthy and misshapen red blood cells and are carriers of the disease.
Explanation:
Co-dominance is when both the alleles of a gene in a heterozygote show. In the case of sickle cell anemia (since it is a co-dominant trait) even if the person only has one sickle cell allele, symptoms of sickle cell will still show up in that person. That's why the person in this example has both misshapen and healthy red blood cells.
Cell wall is the structure in the leaf cell that is responsible for this difference.
KCl is a neutral product because KCl is formed from the acid base reaction of KOH and HCl. KOH is a strong base and HCl is a strong acid and when you put them together, you get a neutral product after a chemical reaction. The acid and the base cancel each other out to cause a neutral product.
