High Sugar Concentration Inhibits Bacterial growth? - Page 3 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Brew Science > High Sugar Concentration Inhibits Bacterial growth?

Reply
 
Thread Tools
Old 09-11-2011, 12:56 PM   #21
ajdelange
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,288
Liked 1489 Times on 1138 Posts


No, material moves from phases with high chemical potential to those with lower chemical potential for that same species. Thus if you have pure water on one side of a membrane permeable to water and water with stuff dissolved in it on the other the chemical potential of water on the solution side will be lower and water will pass through the membrane in order to dilute the solution thus raising the chemical potential of water in the solution. As water moves in to dilute the solution the level in the container on the solution side of the membrane will rise as the volume increases. This increases pressure across the membrane which in turn changes the chemical potential. The process increases until the chemical potential of water is the same on both sides of the membrane. The osmotic pressure is the pressure (in this case hydrostatic head) which causes the chemical potentials to come into balance. This is, of course, a very much simplified case relative to what goes on in a living cell but the fundamental principal is the same.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
bacterial contamination broiltown Beginners Beer Brewing Forum 16 09-18-2012 11:53 PM
Sour Batch, bacterial infection?? Please help! Pisty_Pete Beginners Beer Brewing Forum 12 08-26-2011 05:37 PM
what are the signs of a bacterial infection? thebamaking Beginners Beer Brewing Forum 4 10-17-2009 06:27 PM
pinching off low growth to promote cones up high? HopBomb Hops Growing 5 07-04-2009 11:15 AM
Bacterial Infection - Look/Smell tbone Beginners Beer Brewing Forum 2 05-13-2007 11:51 AM


Forum Jump