Biology- Fermentation...Blood Cells...?

Question

1- Why is fermentation important for yeast?

2- Which process DOESN'T completely break down carbs? Fermentation or respiration? How does this affect the amount of ATP released?

3- Why would a patient die from having distilled water administered intravenously (it goes directly into the bloodstream)?

4- How does the process of preserving meat (how it can be stored for months w/o refrigeration) by covering it with salt & spices work?
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1- I have no idea & I can't find it anywhere.

2-- I think its fermentation, and I think that as a result less ATP will be released..but idk if that makes sense.

3- I know it has something to do with the red blood cells, I think that they burst because of the hypotonic environment..

4- I think it has to do with the hypertonic environment created by the salt & spices..but I don't understand the details or anything beyond that in regard to the preventing the meat from spoiling.

Please Help me! Thank You!

Answer 1

1- For the same reason respiration is important to us!
2- You are right.
3- You are right.
4- Think of osmosis. When you put a cell (in this case bacteria) in a salty solution, which way the water will move: from the environment into the cell or from inside the cell to the environment? How does this movement affects the cell: what happens to cell if too much water goes into the cell or if all the water from inside the cell, leaks out? what happens to the bacteria cells when they are put in a salty solution?

Answer 2

between the 1st crude microscopes (glass bead) grew to become into used via Robert Hooke to view a bite of cork. He stated that the cork grew to become into prepared into tiny instruments that reminded him of the 'cells' that priests occupy in a monastery and he named the instruments cells. Cells are hence frequently the smallest instruments of tissue which could be known in a microscope and oftentimes contain cellular partitions connecting cells mutually the place each and every cellular has a nucleus (derived from 'nut' on the midsection of a fruit) retaining the cells DNA.