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BIO NMDCAT Biological Importance of Water
nmdcat.online June 27, 2026

The process of freezing food to preserve it relies on the principle that

A. Ice crystals increase the water potential, hydrating microbial cells
B. Reducing the temperature increases the kinetic energy of water, killing microbes
C. Freezing immobilizes water in ice crystals, making it unavailable for microbial metabolism and enzyme activity
✓
D. Freezing water breaks its covalent bonds, sterilizing the food

📝 Explanation

All metabolic reactions occur in an aqueous medium. Freezing locks water into a solid crystalline state, drastically reducing the water available as a solvent and reactant. This halts enzyme activity and prevents microbial growth, preserving the food.

📖 Additional Information

  • Ice crystals increase the water potential, hydrating microbial cells
  • Reducing the temperature increases the kinetic energy of water, killing microbes
  • Freezing immobilizes water in ice crystals, making it unavailable for microbial metabolism and enzyme activity
  • Freezing water breaks its covalent bonds, sterilizing the food

All metabolic reactions occur in an aqueous medium. Freezing locks water into a solid crystalline state, drastically reducing the water available as a solvent and reactant. This halts enzyme activity and prevents microbial growth, preserving the food.

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