If you are provided with some vegetables to cook,you generally add salt into vegetables during cooking process.after adding salt,vegetables release water what mechanisms is responsible for this ?
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While doing cooking, generally we add salt to vegetables ( contains water).
Adding salt, makes the concentration of salt higher in outside membrane of vegetables than in inside. ( more salt, less water)
As a result, due the process of OSMOSIS, water from vegetables comes outside making it softer and helps in faster cooking.
Adding salt, makes the concentration of salt higher in outside membrane of vegetables than in inside. ( more salt, less water)
As a result, due the process of OSMOSIS, water from vegetables comes outside making it softer and helps in faster cooking.
Answered by
5
I think salt added is taking the space of the vegetables and the water is expelling out so I too think it's OSMOSIS
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