Green olives may be preserved in brine, which is a 20–30% salt solution. How does this method prevent contamination by microorganisms?

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Answer

Bacterial cell walls are shrivelled up by salt, causing the cell to burst.

Answer

High salt concentrations lower the pH, thus inhibiting the process of glycolysis.

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High salt concentrations raise the pH, thus inhibiting the process of glycolysis.

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Bacteria can't survive in a hypotonic solution because of pressure on the cell wall.

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Bacteria can't survive in a hypertonic solution because they lose water.

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