Biology
katherinesilva0
2016-04-13 18:23:57
Prior to the invention of refrigeration, meat was often preserved by soaking it in brine (a solution of water with a high concentration of salt) to kill any microorganisms that might have tried to use the meat as their own food source. Which of the following BEST explains how a brine solution could be lethal to those microorganisms?
ANSWERS
torig
2016-04-14 00:47:32

Water would move out of the cells of the microorganisms by osmosis and the cytoplasm would become dehydrated, keeping solutes from diffusing within the cells.

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