All foods can be measured on the ph scale to determine if they have the right amount of acidity to support bacteria growth 7.0 on the scale is neutral where on the scale is the bacteria most likely to grow

The correct answer for above statement is:

True

It is registered on a scale from 0 to 14, with seven being neutral. If the pH value is below 7, the food is distributed as an acid; if it is above 7, the food is classified as alkaline. Most bacteria grow well at neutral pH, but many can spawn in a pH range from 4.5 - 10.0.

Explanation:

Acidity is estimated using what is perceived as the pH scale which works from 0 to 14, where pH 7.0 is neutral, a pH smaller than 7 is acidic and a pH elevated than 7.0 is basic or alkaline. Foods with a pH close to 7.0 are model for most bacterial extension. Every microorganism has a least, optimum and maximum pH for growth.

your the dumbest b**tch ive ever seen

water is a polar molecule. a chemical bond is a force of attraction between atoms or ions. bonds form when atoms share or transfer valence electrons. atoms form chemical bonds to achieve a full outer energy level, which is the most stable arrangement of electrons. so, false

explanation:

in h2o molecule, two water molecules are bonded by a hydrogen bond but the bond between two h - o bonds within a water molecule are covalent. the greater the electronegativity difference, the more ionic the bond is. bonds that are partly ionic are called polar covalent bonds. nonpolar covalent bonds, with equal sharing of the bond electrons, arise when the electronegativities of the two atoms are equal.