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Hello students.
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Today's question is before refrigeration.
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So before refrigerated actually developed.
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So salt was added.
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Salt was added to meat to prevent the bacterial growth and decay.
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Why? explain it why.
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Salt was added to meat.
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So we know that salt was used as a preservative.
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Preservative for ages.
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For ages over meat.
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Over meat.
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And even now, it's.
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Even now in open markets, salt is used over fishes and all the meat, fishies over and other meat as well.
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But why? why salt is used? what is the purpose of using salt? because salt act as preservative and it inhibit the microbial growth.
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So it can restrict the growth of microbes.
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But we cannot say that all mycrobial growth.
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Are inhibited but majority of unwanted microbes can be inhibited but how does this happen how does this happen so salt act on cells act on the cells as well as as the bacteria bacteria which is present in the food on meat so how does it act on those cells and bacteria, it act by drawing the water.
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It act by drawing the water out of the cell.
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Water out of the cell...