In the past, before we had refrigerators, meat was preserved by packing it in salt. Explain the effect of placing a cell in a solution, which contained high amounts of salt. Explain how this technique might prevent the growth of microorganisms on meat.
Stacey Warren - Expert brainly.com
Hey! We 've verified this expert answer for you, click below to unlock the details :)
At vero eos et accusamus et iusto odio dignissimos ducimus qui blanditiis praesentium voluptatum deleniti atque corrupti quos dolores et quas molestias excepturi sint occaecati cupiditate non provident, similique sunt in culpa qui officia deserunt mollitia animi, id est laborum et dolorum fuga.
Et harum quidem rerum facilis est et expedita distinctio. Nam libero tempore, cum soluta nobis est eligendi optio cumque nihil impedit quo minus id quod maxime placeat facere possimus, omnis voluptas assumenda est, omnis dolor repellendus.
Itaque earum rerum hic tenetur a sapiente delectus, ut aut reiciendis voluptatibus maiores alias consequatur aut perferendis doloribus asperiores repellat.
I got my questions answered at brainly.com in under 10 minutes. Go to brainly.com now for free help!
Table salt [NaCl] functions as a solute in this case. When high concentrations of it accumulates outside a membrane, osmotic pressure causes the water molecules to diffuse out of membranes that are in contact of the solution. This trend is mainly responsible for the dehydration of the meat as well as that the dehydration of the microbes that linger on that piece of meat.
By placing meat on a high saline state, microorganisms have a difficult time reproducing let alone surviving the harsh environment. As aforementioned, when placed under a hypertonic environment, dehydration incurs on the meat and the microorganisms around it have no other choice but to shrivel under extreme osmotic pressure.
Although refrigeration has long replaced this practice, this preservation technique is still widely used today as you can see, most preservatives we have are, in fact, salts.