First of all...plant cells are bounded by a cell wall that can withstand the buildup water pressure. For example, lettuce is placed in a distilled water (pure water), they will be firm and crisp because water flows into the cells.
As the water molecules flow into the cell, the plasma membrane begins to press against the cell wall. The bulidup of water pressure inside the cell is called turgor pressure, which causes the cell to become firm or turgid that lets it to be crisp.
You can eat wilted lettuce. However, you should make sure that the lettuce does not have mold and does not feel slimy.
Lettuce is not usually cooked; however, it is sometimes "wilted" for certain types of salads, by pouring hot oil or grease over the lettuce.
Because the salt quickly causes dehydration.
In the ground spray over with water and if cut dip in water and put in the fridge.
wilted lettuce are in a plasmolysed condition,when they are placed in a cold water or hypotonic solution then water enters the leaves by thye process of endosmosis and the leaves becomes deplasmolysed and they become crisp.
it is to do with the water potential
If the lettuce is still attached to the core, trim the core to reveal a fresh stem and then place the lettuce (core down) in a bowl of water with a sprinkle of sea salt added to the water. The lettuce will absorb the sea salt through the stem an be revived in a few hours. This works wonders in hot climate that cause lettuce to wilt quickly after harvest.
Not in ice water but cold water- it gets nice and crispy especially if you add a little bit of sugar
wilted in Tagalog: lanta
It is the same with cereal with milk because when u poor the dressins the lettuce gets wet and soak
Nutritionally speaking, lettuce really doesn't contain much of anything, so it'be more a case of lettuce not being bad rather than being actually good. But sure, if you were to compare a lettuce to a donut, then the lettuce would be "good" for you.
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