Why add a little more sugar when making pickles, salt and jam?
Answers
Answer:
A littlemore
Explanation:
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Answer:
Hi friend
Hope this answer helps you
Explanation:
Due to the presence of water, food gets infected by microorganisms, hence has a short shelf life.
When we pickle pieces of vegetables/ raw fruits, the added Common salt takes out the water present in them (due to Osmosis) and dries the pieces. In the absence of water, bacteria can not multiply and hence salt acts as a preservative.
Even if microorganisms were present before adding the salt, most bacteria cells will lose water from their cytoplasm and die, due to Osmosis.
Sugar too is hygroscopic, and binds the water, leaving very little water in free form. This thick and viscous form of sugar blocks out all the oxygen, making it impossible for the microorganisms to thrive or even survive.