Pickles Are Often Preserved in a 20-30% Salt Solution Called

question 60

Multiple Choice

Pickles are often preserved in a 20-30% salt solution called brine. How does this method prevent contamination by microorganisms?

• A) Bacteria can't survive in a hypertonic solution because they lose water.
• B) Bacteria can't survive in hypotonic solutions because of the added pressure of the water they take in.
• C) Bacteria cells are unable to digest the salt, thus killing the cells by starvation.
• D) The high-salt concentration increases the pH of the environment, making it unfavorable for bacteria to live there.
• E) The high-salt concentration creates an isotonic environment that the bacteria cannot live in.

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