Question! Please Help!

Discussion of all aspects of cellular structure, physiology and communication.

Moderators: honeev, Leonid, amiradm, BioTeam

Post Reply
Posts: 1
Joined: Fri Feb 17, 2012 11:44 pm

Question! Please Help!

Post by 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

User avatar
Inland Taipan
Inland Taipan
Posts: 5694
Joined: Mon Sep 14, 2009 7:12 pm

Post by 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?

Cis or trans? That's what matters.

User avatar
Inland Taipan
Inland Taipan
Posts: 3909
Joined: Thu Feb 03, 2005 2:46 pm
Location: Canada

Post by 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.

Science has proof without any certainty. Creationists have certainty without
any proof. (Ashley Montague)

Post Reply

Who is online

Users browsing this forum: No registered users and 10 guests