The carrot gets saltier thus absorbing the surrounding water. The carrot then stiffens or preserves its crispness if ti was crisp before.
It is because of osmosis. Water enters the carrot cells whereas it travels in the opposite direction in your finger.
To keep them fresh.
not really. to get carrot flavored water, you have to boil the water and then put pieces of carrots in.
Carrot cells in salt water shrink in size
If it becomes crisp again, it is because it has absorbed more water.
Water moves out of the carrot's cells and into the salt water due the difference in concentration of NaCl. This might account for the spongy-ness of the carrot
Water moves out of the carrot's cells and into the salt water due the difference in concentration of NaCl. This might account for the spongy-ness of the carrot
there is more water but not in the carrot and it isn't all fresh water but there is more water than salt
They spray there vegetable with water to keep them crisp. So when you get a carrot it makes that crack.
Yes, a carrot is a root, and it can be used to grow a new carrot plant. You may have to water it.
the icky water on 24 carrot is on the other side of the factory.just go around the roof to get there.
The energy is usually calculated by weighing it and then setting it alight and using it to heat a specific measured quantity of water. The rise in temperature of the water divided by the original weight of the crisp can be used to find the engery the crisp has released.