vegetables taste better when the salt has been added during coking rather than from the siler one of the effects of cooking vegetables in salted water is that the flavour is improved... however through the process of osmosis some nutrients can be lost this is because they will be moving out of the vegetable to the outside where there is a higher concentration of salt
The potato will become softer and more fexible also.
Concrete is corroded by salted water.
~When you put salt in potato and then put it in the water cup, there is low water concentration in potato and more concentration in the cup of water. Due to this concentration gradient water moves from the cup into the potato by osmosis.
Hypertonic. This is because the water has a higher concentration of solutes than the potato.
A patato cube is placed in a beaker filled with hot salt water and another patato cube is placed in a beaker filled with cold salt water?
you have to slice it first then it will shrink
Because of osmosis the water in the potato will move into the hypertonic solution causing the potato to lose weight.
Salt is a preservative.
Assuming you mean "salt water soaked", yes.
A potato will decrease in mass if salt (sodium chloride) is applied to it. The salt will absorb water which is contained in the potato.
depends on the salt content of the potato and how concentrated the salt is. the more salt there is in the water than the potato- the more water will exit the potato which then loses mass.
to get rid of bugs
If it was placed in a salty solution the potato strip would shrink because the outer solution has a high salt concentration so the water in the potato strip would get out through osmosis and would try to balance the solution
It begins to wilt.
Concrete is corroded by salted water.
This depends on the concentration of the salt solution. If the water potential of the salt solution is greater (less concentrated) than the cell sap of the potato cells, water would move into the potato cells, increasing the size of the potato strip. If the water potential of the salt solution is lower (more concentrated) than the cell sap of the potato cells, water would move out of the potato cells in the salt solution, decreasing the size of the potato strip.
It has to do with hypertonicity between cells. The concentration of water in salt water is lower than the concentration of water inside the potato. So water will move out of the potato and in to the salt water to create equilibrium, causing the potato to shrink.
To reduce the saltiness of any oversalted dish simply peel a potato and let it simmer in the dish for about 20 minutes after this time remove the potato and it will have soaked up the salt.