Hypertonic environment
<h3>
How do salts and sugars preserve food?</h3>
Salts and sugars work to preserve foods by creating a hypertonic environment. Salt and sugar will remove the water from the bacteria or fungi and they will not be able to proliferate. Loss of water results in plasmolysis, or cytoplasmic shrinkage.
<h3>What is hypertonic solution and plasmolysis?</h3>
Compared to another solution, a hypertonic solution has a higher solute concentration.
Plant cells subjected to hyperosmotic stress frequently exhibit plasmolysis as a reaction. The live protoplast violently separates from the cell wall as a result of the loss of turgor. The vacuole is primarily responsible for the plasmolytic process.
Learn more about hypertonic solution here:
brainly.com/question/13275972
#SPJ2
Answer:
it would be C, since an abiotic factor is a non-living thing that helps shape the ecosystem.
Explanation:
If you look at A it lists flowers, which are alive. If you look at B it lists bacteria, which is alive. C doesn't list anything thats alive. D lists insects, which are alive.
These pockets contain the active site, which is the area of an enzyme where the substrate binds and the chemical reaction takes place. In the active site, amino acids of the enzyme protein will bind to the substrate. ... When binding to a substrate, enzymes may undergo an induced fit.
Answer:
cumulative dilution = 0.000001
Explanation:
A serial dilution is a stepwise kind of dilution repeated a certain number of times, in which the concentration reduces exponentially each time.
The cumulative dilution is the final dilution gotten depending on the number of times dilution has been done and the dilution factor. The formula is given as:
Cumulative dilution = (F)ⁿ
where:
F = dilution factor = 0.1
n = number of serial dilutions = 6
∴ cumulative dilution = (0.1)⁶ = 0.000001
Sometimes, the dark spots on the marshmallow can fall off of the marshmallow. This means that, the system does not need to include the pieces that fell when determining the mass before and after.
