Why do celery stalks become limp and soft when left in a salt solution?

Answer 1

Yes, this is because salt water is a hyptertonic solution. Through osmosis, the water travels out of the carrot and into the salt water. This eventually leaves the carrot limp and disgusting to eat.

Answer 2

Carrots are bundles of cells, filled with water and salts and surrounded by a membrane (like a skin). Partial pressure of water is the 'purity' of the water- very salty water has a low partial pressure, while pure water has a high partial pressure. When 2 liquids have different partial pressures, there is a concentration gradient; this is a term for a difference in partial pressures. Liquids always move from a high partial pressure to a low partial pressure. Look up osmosis for more information. In the cells in the carrot, the membrane stops most things from getting in or out, but allows water out through tiny holes called Aquaporin channels. There is a greater partial pressure of water inside the cells of the carrot, and so water flows out through the aquaporin channels in the cell membranes of each cell. The carrot becomes soft and shrinks. When carrot is boiled in mildly salted water, this helps to reduce the concentration gradient, so less water enters the carrot. This preserves its taste and texture.

Answer 3

Essentially, the salt draws about the water from the pores in the celery's cell wall.

Answer 4

Because the moisture in the celery stick is absorbed by the salt, which weakens the celery stick, which kills it and by doing that weakens even more therefore becoming soft.