if you want your chicken being salty lol
Sugar sinks at the same rate in warm or cold water. Sugar dissolves faster in warm water.
Sugar dissolves in water faster than salt because of the structure and bonding of its atoms. The atoms of Sugar are bound very loosely whereas the atoms of salt are tightly bonded as compared to the sugar atoms. That is why sugar dissolves faster than salt.
Salt dissolve quicker in hot water because it practicaly melts the salt there fore making it quicker.
the hottter the temperature the faster salt dissolves
Water is already water so when water goes with water it becomes water then you add salt and water and it becomes salt water so you take your salt water and take your water in the water and mix the water in the water with the salt water it becomes the water in the water with salt water
If it's fresh it should not be frozen. Frozen fish can be defrosted quickly if it is left in its waterproof bag and placed in cold water for a while. To defrost it slowly, simply place it on a plate, in its bag, into the refrigerator over night.
The cold water becomes salt water. The salt doesn't dissolve like sugar.
Cold water is more dense.
normal water with salt
Cold water simply slows down the rate at which salt dissolves.
the salt prevents the water from getting cold
Same as the cold salt water.
Fresh water tends to have no salt content. Fresh water is not ionized. Salt water is ionized with sodium chloride (salt). The average salinity of the oceans is roughly 35 ppt (parts per thousand).
When salt water is poured into a glass containing cold tap water, the salt water will collect and settle at the bottom of the glass. This is due to the salinity and density of the salt water.
salt water freezes firast because salt raises boiling and freezing temp
* You should not keep it more than 3 days in the refrigerator. If you can't cook it before then it's advisable to freeze it and defrost in cold water and salt changing the cold water every 1 - 2 hours.
Putting chicken in saltwater doubles the crispiness.