In the acid-fast or Ziehl-Neelsen stain, following the referred washing, the slide should be covered in 1%-3% acid alcohol to decolourise until the smear turns into light pink. After that, wash well with clean water to stop the decolourisation.
C. is the answer.
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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
<em>In Roosevelt's speech, some of her main ideas are:</em>
'It would be better if people were not so busy competing with each other
'The role of women is changing'
'a good home life is based on strong relationships'.