South America, Brazil, Canada, And Hawaii
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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)
Explanation: animals store glucose as glycogen (which is found in the liver), and plants store it as starch
Answer:
<u>Nerve. All the three heads of triceps brachii are innervated by the four branches of the radial nerve (C7, C8). However, according to the cadaveric study it is found that the medial head of triceps brachii is innervated by the ulnar nerve</u>
Explanation:
