Vegetables (especially cauliflower, beets, cabbage etc) benefit from a tsp of white vinegar in the water as it helps them retain their color and flavor :)
no
yes
Vegetable plants are plants where the soil pH is a measurement of how alkaline or acidic the soil is. A reading of less than 7 represents acidic soil and greater than 7 is alkaline. Most vegetables grow well in soil with a pH of 6.5. However, some crops prefer a more acidic environment. See the related link for further information.
No, the small intestine do not need an acidic environment in order to work. Acid works in stomach to partially digest the food. In the small intestines, fats are digested using bile from the gallbladder which is not acidic.
Lysosome
acidic environment
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking
Vegetable plants are plants where the soil pH is a measurement of how alkaline or acidic the soil is. A reading of less than 7 represents acidic soil and greater than 7 is alkaline. Most vegetables grow well in soil with a pH of 6.5. However, some crops prefer a more acidic environment. See the related link for further information.
Lysosomes do in fact maintain a highly acidic internal environment. The acidic nature allows for the lysosomes to act as waste disposal systems for the cell.
Where the environment is very hot and very acidic.
no
They like the acidic environment