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  4. Salt is added to preserve meat, pickles, etc. because salting kills bacteria by the process of

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Q. Salt is added to preserve meat, pickles, etc. because salting kills bacteria by the process of

Transport in Plants

Solution:

Plasmolysis is the characteristic feature of living walled cells. All living walled cells plasmolyse when kept in a hypertonic solution. Pickets, meat and fish are preserved by salting. Similarly, jams and jellies are preserved by sweetening with sugars. Salting and sweetening create hypertonic condition in which the fungi and bacteria get killed by plasmolysis.