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Distilled water is a hypotonic solution, meaning that it has a relatively low concentration of solutes. When lettuce is placed in this solution, the water is absorbed by the plant's cells, and is stored in their central vacuoles. This causes the cell's cytoplasm to enlarge and push up against the sturdy cell wall, causing the cell to be turgid or firm. This results in a crisp, crunch that a chef desires for his salads.

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Q: Why do chefs often soak their lettuce in distilled water?
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