Question

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?

Answer 1

answers.yahoo.com/question/index?qid=20111104093617AAGRsoS‎

Answer 2

_Water would move into the cells of the microorganisms by osmosis causing it to swell and burst.
_The salt would move into the cells of the microorganisms by facilitated diffusion causing the membrane to become rigid and less permeable.
_The salt would be pulled from the cells of the microorganisms by active transport removing necessary nutrients and destroying the cells.
_Water would move out of the cells of the microorganisms by osmosis and the cytoplasm would become dehydrated, killing the cells.

Answer 3

OSMOSIS
CONCEPT
The term osmosis describes the movement of a solvent through a semipermeable membrane from a less concentrated solution to a more concentrated one. Water is sometimes called "the perfect solvent," and living tissue (for example, a human being's cell walls) is the best example of a semipermeable membrane. Osmosis has a number of life-preserving functions: it assists plants in receiving water, it helps in the preservation of fruit and meat, and is even used in kidney dialysis. In addition, osmosis can be reversed to remove salt and other impurities from water.

Answer 4

So # 2?

Answer 5

yes

Answer 6

Ok thank you!

Answer 7

yw click best responce

Answer 8

response*

Answer 9

ty and u get a medal

Answer 10

ty for the medal

Answer 11

It's actually this one:

"_Water would move out of the cells of the microorganisms by osmosis and the cytoplasm would become dehydrated, killing the cells."

water moves from areas of high to low solute concentration.