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 and explanation;
-Aba is a suitable replacement because Aba and Cys have approximately the same sized side chain and are similarly hydrophobic.
-However, Aba cannot form disulfide bonds so it will not be a suitable replacement if these are required.
-Alpha-Aminobutyric acid is biosynthesized by transaminating oxobutyrate, a metabolite in isoleucine biosynthesis.
Answer:
yeast can use oxygen to release the energy from sugar (like you can) in the process called respiration
