How do salt and sugar help in preservation of food?

Answer 1

In a high enough concentration it can be. Cells (bacterial or otherwise) can only prevent osmosis across their membranes to a limited extent. When a solution is concentrated enough (i.e. hypertonic), it can dessicate the cells, therefore retarding microbial growth and rendering potential pathogens inert .

Some examples of sugar-based preservatives include various syrups (i.e. maple), honey, and fruit preserves (jams). In particular it is useful to note that jam does not require raising temperatures above 104C to kill botulinum spores; although most operations will pasteurize the stock to kill fungal spores which may grow on the top layer of the jam due to recondensed water).

Answer 2

Pure granulated sugar does not contain preservatives. There's no need for it and it would be a waste of money. In fact, sugar is, itself, considered a preservative when used in the appropriate quantities.

Answer 3

Sugar Highers the hypertonic solution. Makes the cell more isotonic.

Answer 4

because it dehydrates the thing you are preserving it with

b/c bacteria like wet places, this drives them away

Answer 5

no,because i tried a project.salt and nothing with apple is winning

Answer 6

Salt certainly does. Prior to refrigeration, salt, smoking and drying of foods were the only known preservation methods. The role of sugar in preserving food is much more dubious.

Answer 7

Sugars absorb easily water from the environmemt; bacteria cannot survive without water.