How do food preservatives work? - why salted pork and sweet pickles dont spoil
Why are pork, strawberry jam, pickles and sweets spoils, while the bacteria are exposed to?
This question was asked in relation to a laboratory in the diffusion and osmosis in biology, whether it helps.
Thank you.
Thursday, February 4, 2010
Why Salted Pork And Sweet Pickles Dont Spoil How Do Food Preservatives Work?
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2 comments:
Preserver work in different ways. One possibility is that a chemical environment is not bad (good) for bacterial growth created. Ascorbic saltwater and creates a high concentration of salt. Since the cell walls permiable, and there is a concentration gradient between inside and outside the cell to produce the salt, the diffusion through the membrane. Stripping is a chemical base, high pH, creating influencing the movement of ions through the cell membrane. Dehydration preserves food because the cells release water through the wall. The load from the diet because it keeps the high energy prices particles Ithe destroy nuclear structures in living cells. Hope this helps.
Preserver work in different ways. One possibility is that a chemical environment is not bad (good) for bacterial growth created. Ascorbic saltwater and creates a high concentration of salt. Since the cell walls permiable, and there is a concentration gradient between inside and outside the cell to produce the salt, the diffusion through the membrane. Stripping is a chemical base, high pH, creating influencing the movement of ions through the cell membrane. Dehydration preserves food because the cells release water through the wall. The load from the diet because it keeps the high energy prices particles Ithe destroy nuclear structures in living cells. Hope this helps.
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