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.
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this is true, but where is the problem? or do i just not see it?
<span>Each type of organic molecule has its own specific type of functional group. Functional groups in biological molecules play an important role in the formation of molecules like DNA, proteins, carbohydrates, and lipids. Functional groups include: hydroxyl, methyl, carbonyl, carboxyl, amino, phosphate, and sulfhydryl.</span>
