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
The pituitary gland is often called the "main gland" of the body, as it regulates many of the activities of the endocrine glands. ... HET (thyroid stimulating hormone) stimulates the thyroid gland to release T3 and T4 to stimulate metabolism in other cells of the body.
The correct answer is: Galaxies in the universe are moving away from the earth.