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
Hello!
It means sugar splitting, which is exactly what is happening, glucose is broken down into three carbon sugars.
I really hope my answer helped you out! :)
Heredity/Hereditary
<span>(the passing on of physical or mental characteristics genetically from one generation to another) Physical features mainly. </span>
Answer:
Explanation:
In RNA (ribonucleic acids), the nitrogen bases are:
- Adenine
- Guanine
- Cytosine
- <em>Uracil</em> (there is thymine in DNA, but not in RNA)
The bases pair like:
- Adenine (A) with Uracil (U)
- Cytosine (C) with Guanine (G)
So, the base pairs for RNA are <u>A with U </u>and <u>C with G</u>
Fossil records indicate that eukaryotes evolved from prokaryotes somewhere between 1.5 to 2 billion years ago
