Saturday, 5 May 2012

Preservation of fish and vegetables

Fish

Fish is covered by salt solution which is hypertonic to the fish tissues
More water diffuses out from the tissues into the salt solution
The fish becames dehydrated
This prevent bacterial growth in the fish tissues
The bacteria cell are also plasmoysed
This prevent decay

Vegetables
Vegetables are immersed in vinegar which is acidic
Vinegar diffuses into vegetables
Vegetables becames acidic
lower pH prevent bacterial growth
this prevent decay

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