Explanation: Bacteria cannot survive in an active state in a solution of high osmotic strength as water is drawn out.The reason why bacteria doesnot grow in high concentration of sugar is as of sugar's high osmotic & dehydrating effects. This has the effect of drawing available water from within the food to the outside & inserting sugar molecules into the food interior. Sugar, whether in solid or aqueous form, attempts to reach equilibrium with the sugar content of the food product with which it is in contact. The result is a reduction of theso-called product water activity (aw), a measure of unbound, free water molecules in the food that is necessary for microbial survival & growth.Sugar's other antimicrobial mechanisms include interference with a microbe's enzyme activity & weakening the molecular structure of its DNA (Scientific American Journal).