Diffussion of water across the cell membrane in response to solute concentration is called osmotic pressure. It is often associated with saline and sugar containing environment. Hypertonic solutions lead to cell shrinkage and hypotonic solutions can result in cell bursting. Osmotolerant organisms can withstand high osmotic pressure while osmophiles require high salt concentration to grow. Foods of high salt and sugar concentration do not support growth of most microorganisms. Bacteria are generally inhibited by 5-11% salt whereas many moulds and yeasts can tolerate salt concentration greater than 15%. Sixty five to seventy percent sugar is required to inhibit moulds and 50% for bacteria and yeasts. Foods of high sugar and salt concentration are therefore likely to be spoiled by moulds and osmophilic yeasts.
Osmotic pressure can cause serious problems for a cell. Because the cell is filled with salts, sugars, proteins, and other molecules, it will almost always be hypertonic to fresh water. This means that osmotic pressure should produce a net movement of water into a typical cell that is surrounded by fresh water. If that happens, the volume of a cell will increase until the cell becomes swollen. Eventually, the cell may burst like an overinflated balloon.
I just learned this in Biology, this was taken directly from the Prentice Hall Biology Honors text book
Osmotic pressure can cause serious problems for a cell. Because the cell is filled with salts, sugars, proteins, and other molecules, it will almost always be hypertonic to fresh water. This means that osmotic pressure should produce a net movement of water into a typical cell that is surrounded by fresh water. If that happens, the volume of a cell will increase until the cell becomes swollen. Eventually, the cell may burst like an overinflated balloon.
I just learned this in Biology, this was taken directly from the Prentice Hall Biology Honors text book
bursting of the cell due to absorption of large amount of water as cells become more concentrated due to salt
Inhibits microbial growth
When the bacteria double at a constant rate
Chitin.
Both acidity and alkalinity can inhibit microbial growth. Acid is often used in food as a preservative to prevent microbial growth.
The temperature and salinity of seawater determine its density. Water gets denser as it gets saltier and reaches a maximum density at 4 °C. Salinity does affect the boiling point and freezing point of water, but not its temperature.
The growth of plants and trees is affected by a wide variety of variables. The salinity content of soil can affect the growth of most plants in a negative way, such as turning their leaves a dark green color and stunting their growth.
microbial growth is the multiplying by dividing of micro-organisms such as bacteria, algae, fungi etc.
Autoclaving media twice may result in nutrient loss and changes in pH and composition which can affect microbial growth. It is generally recommended to prepare fresh media for each use to ensure optimal conditions for microbial growth.
The fertilizer stimulates the microbial growth which further alters the structure of soil microbial community and increases enzyme activity. Bacterial growth is particularly influenced by the type of fertilizer supplied while fungal growth only responds to the amount of fertilizer provided.
Inhibits microbial growth
Allen I. Laskin has written: 'Advances in Applied Microbiology' 'Growth and metabolism' -- subject(s): Microbial growth, Microbial metabolism 'Nucleic acid biosynthesis' -- subject(s): Nucleic acids, Synthesis 'Microbial metabolism, genetics, and immunology' -- subject(s): Immunology, Microbial genetics, Microbial metabolism 'Microbial products' -- subject(s): Microbial products, Tables
When the bacteria double at a constant rate
There are several factors that affect salinity. Some of the main factors include evaporation and precipitation which will affect the salinity of oceans and seas.
interferon
Chitin.
A cell
Yes, if the soil has too large of a salt concentration, then the plant will not be able to absorb water or nutrients from the soil.