Question

Prior to the invention of refrigeration, meat was often preserved by soaking it in brine (a concentrated solution of NaCl in water) 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? (2 points)
Select one:
a. Water would move into the cells of the microorganisms by osmosis and the phospholipids of the cell membrane would be forced far apart, destroying the cell.
b. The NaCl would strengthen the bonds between adjacent cell membrane phospholipids, making

Answer 1

@sierrabravolima

Answer 2

@thomaster

Answer 3

i dont think this is the whole question @styxoi

Answer 4

it is

Answer 5

@Whitemonsterbunny17

Answer 6

is there a c or d? all I am seeing is half of b. it ends at making,

Answer 7

oh damn

Answer 8

a. Water would move into the cells of the microorganisms by osmosis and the phospholipids of the cell membrane would be forced far apart, destroying the cell.
b. The NaCl would strengthen the bonds between adjacent cell membrane phospholipids, making it impossible for water to move into or out of the cells of the microorganisms.
c. The NaCl would dissociate into ions, creating a very acidic solution which would break the bonds between adjacent phospholipids and destroy the microorganism's cell membranes.
d. Water would move out of the cells of the microorganisms by osmosis and the cytoplasm would become dehydrated, keeping solutes from diffusing within the cells.

Answer 9

its d. Adding salt to foods can also cause microbial cells to undergo osmotic shock, resulting in the loss of water from the cell and thereby causing cell death or retarded growth (Davidson, 2001). It has also been suggested that for some microorganisms, salt may limit oxygen solubility, interfere with cellular enzymes, or force cells to expend energy to exclude sodium ions from the cell, all of which can reduce the rate of growth (Shelef and Seiter, 2005).

Answer 10

What ultimately happens to the light energy captured during photosynthesis? (2 points)
Select one:
a. It is used to produce carbohydrate molecules.
b. It is turned into more chlorophyll for the plant.
c. It is used to release the energy from H2O.
d. It is put into ATP molecules for long-term storage.

Answer 11

I am going to say d as well just because atp is the units of energy all cells use

Answer 12

Which of the following correctly describes a reaction that forms a disaccharide from two monosaccharides? (2 points)
Select one:
a. Cellulose + fructose -> maltose
b. Glucose + fructose -> sucrose
c. Glycogen + lactose -> cellulose
d. Lactose + glucose -> galactose

Answer 13

b