Why some vegetables lose water when salt is applied to them
Answers
On adding salt, the external medium is made hypertonic, i.e., concentration of water is lowered as compared to the concentration of water inside the cell. Thus, water is released from the vegetables due to exosmosis (water molecules goes out of the cell resulting in shrinkage of cell)
Answer:
It is due to the process of exosomis.
Explanation:
When salt is applied to the surface of the vegetable, the external medium gets hypertonic. This means that the amount or concentration of water is less on the outside as compared to it's concentration inside. And in order to maintain a balance, the water is released from inside the vegetables to outer surface. This process of movement the water molecules from it's higher concentration to it's lower concentration (through a semi permeable membrane) is known as exosmosis and, therefore, we can say that some vegetables lose water as salt is applied due to the process of exosmosis. It also causes shrinkage of the cells...
I hope this helps
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