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Salted and pickled foods can last unrefridgerated for many years because A. the extreme salt or pH concentration denatures the proteins, including enzymes. B. the concentration gradient of salt or vinegar causes osmosis into the food. C. equilibrium with the environment has occured. D. the concentration gradient of salt or vinegar causes osmosis out of the food. E. the concentration gradient of salt or vinegar causes osmosis out of the food and the extreme salt or pH concentration denatures the proteins, including enzymes.
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