Question

If you are provided with some vegetables to cook, you generally add salt to the vegetables during cooking process . After adding salt, vegetables release water. What mechanism is responsible for this?
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Answer 1

Answer:

Generally, we add salt to the vegetables during the cooking process and vegetables release water, this is due to exosmosis. In exosmosis, water moves from higher concentration to lower concentration through the semipermeable membrane.

Explanation:

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Answer 2

$\colorbox{black}{Explanation:- }$

Exosmosis is the cycle of development of water atoms from inside to the outside of the cell, where the arrangement is hypertonic because of the presence of salt and consequently by adding salt to the vegetables it discharges water.

A similar guideline is utilized in pickling, where the mangoes (or some other natural product) are absorbed a hypertonic arrangement of salt.

At that point the mangoes will overflow out water and the cell gets flabby. This interaction is called as an exosmosis.

$\colorbox{black}{Final answer:- }$

For an assortment of reasons, absorption is vital for the cells. It aids in the formation of important materials all over the cell. The interaction of assimilation transports supplements, water, and various solutes in the cell.

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