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Question! Please Help!

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Question! Please Help!

Postby swish » Fri Feb 17, 2012 11:47 pm

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

a)High salt concentrations raise the pH, thus inhibiting the process of glycolysis.
b)Bacteria can't survive in a hypertonic solution because they lose water.
c)Bacterial cell walls are shriveled up by salt, causing the cell to burst.
d)High salt concentrations lower the pH, thus inhibiting the process of glycolysis.

I don't understand the process of them being "preserved in brine" so I don't really have an idea of how to answer this, I know what Glycosis is, a process of breaking and transferring bonds etc but I'm not sure how I would be able to determine the raising or lowering of the PH by Glycosis. I'm thinking maybe B? Any help would be great! Thank you
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Postby JackBean » Sat Feb 18, 2012 4:11 pm

the important thing is that it is up to 30% salt solution. Do you know, whether dissolution of salt changes pH of the solution? Do you know, what is concentration of salt in isotonic solution?
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Postby canalon » Mon Feb 20, 2012 3:14 am

Preserved in brine means that in order for them to last longer than if they were just left to their own device or simply to soak in water, they are left in a 30% (30g/L) solution of sodium chloride. After that:
a) and d) do you know the the effect of NaCl on pH? if not look it up.
b) and c) look the effect of salt on osmosis.
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