Chapter 05 Applied Content 7011 Chapter 5 Post-Lecture Quiz Question 15 Part A G

Question

Chapter 05 Applied Content 7011 Chapter 5 Post-Lecture Quiz Question 15 Part A Green olives may be preserved in brine, which is a 20-30% salt solution. How does this method prevent contamination by microorganisms? Bacteria can't survive in a hypertonic solution because they lose water. Bacterial cell walls are shriveled up by salt, causing the cell to burst High salt concentrations lower the pH, thus inhibiting the process of glycolysis. High salt concentrations raise the pH, thus inhibiting the process of glycolysis. Submit Request Answer

Explanation / Answer

Bacteria can't survive in a hypertonic solution because they lose water.

Explanation : In hypertonic solution, the solute concentration is higher outside and lower inside. So naturally water tends to flow out to balance the solute concentration inside and outside. This is termed as osmosis. In hypertonic solution, water flows out of the bacterial cell making the cells dehydrated. So the cells die. By this process green olives are prevented from osmosis.

Related Questions

Navigate

• Browse (All)
• Browse C
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.