when we cook vegetables we add salt and after adding it , vegetables release water . what mechanism is responsible for it
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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.
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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.
Hope this helps u
Plz MARK me as BRAINIEST
Good luck!
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