When food has been salted A. water diffuses out of microorganisms causing them to shrivel. B. water diffuses into microorganisms causing them to swell and burst. C. salt enters microorganisms causing them to dry out and shrivel. D. salt leaves microorganisms causing their salt balance to be upset.

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25 September, 11:04

When food has been salted A. water diffuses out of microorganisms causing them to shrivel. B. water diffuses into microorganisms causing them to swell and burst. C. salt enters microorganisms causing them to dry out and shrivel. D. salt leaves microorganisms causing their salt balance to be upset.

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Velasquez · Answer 1

C) salt enters microorganisms causing them to dry out and shrivel

Explanation:

Salt drains water out of cells through osmosis. Basically, water moves across a cell membrane, since it tries to equalize the salt concentration on both sides of the membrane. The more salt you add, the more water will be removed from a cell, therefore for it will be harder for it to stay alive or reproduce.

High concentration of salt kills microorganisms that decay food - and eventually may cause disease. 20% salt concentration kills bacteria. Lower concentrations avoid to a certain extent microbial growth until you get down to the cells' salinity of the cells - which might cause the opposite: providing ideal reproducing conditions.