Question

we add salt while cooking vegetables. As soon as we add salt, we find water coming out. explain why this happen?

Answer 1

hey there is ur answer

The principle is Osmosis. The skin acts as a semi permeable membrane and water has a tendency to flow from lower salt concentration to higher salt concentration to equalise the salt concentrations.

Thus, when you add salt, the concentration outside goes high and water will start releasing out, to balance the salt strength inside the vegetable and outside.

This is also the principle used in (Indian) cooking where food is ‘salted’ and stored for a period. This salt will rupture the bacterial cells when they come in its contact and hence the food will not spoil.

The exact opposite of osmosis is the Reverse Osmosis where we use pressure to reverse this natural effect and push water from more concentrated medium to less concentrated medium and generate the permeate and reject in water treatment by membrane process

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Answer 2

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