Question

Pickling or making jam inhibits bacterial growth because solution is:

hypotonic

hydroponic

isotonic

hypertonic

Answer 1

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.

Salt is added to the pickling solution which makes it hypertonic, this leads to exosmosis from the vegetables & makes them tangy/sweetish.

The same concept is behind it being a preservative since it is hypertonic, bacterial cell also undergoes exosmosis & hence it dies, thereby leaving a bacteriafree solution.

Correct option :- d) hypertonic

Incorrect options:- a) it's not hypotonic since, solute (salt ) is added which makes it hypertonic.

b) hydroponics is a method of growing plants without usage soil directly in a running solution.

c) it's not isotonic because of solutes added.

Hope you'll understand the concept. Please like. Thankyou