Question

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

Answer 1

Since the question is incomplete the complete question is as follows:

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

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

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

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

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

3.Bacteria can't survive in a hypertonic solution because they lose water is the correct option because brine act as a hypertonic solution added with green olives to preserve them from action of bacteria and other microbes.

• Hypertonic solution is the one which has greater solute concentration than the solvent concentration so the water will come from a bacterial cell maintaining the osmolarity of the solution.
• Water will move from higher concentration inside the bacterial cell to lower concentration outside the bacterial cell that is the hypertonic brine solution.
• The bacterial population will reduce or eliminate from the hypertonic solution and will keep the green olive preserve for long and will prevent the contamination of brine and green olive solution for long.  

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