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:
D
Explanation:
The G2/M check point makes sure that <u>all of the chromosomes have been replicated.</u>
- <em>Is all DNA replicated?</em>
- <em>Is all DNA damage repaired?</em>
The most common organisms with exoskeletons are arthropods which include insects (bees, ants), arachnids (spiders) and crustaceans (lobsters and crabs).
Diffusion is is like (spreading around), so it wouldn't smell that strong the further away you got... but you would still smell it
