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The salt creates the equivalent of a hypertonic solution outside the cucumber's cells. A hypertonic solution is one where the concentration of solute (think of solute as particles, and in this case, sodium and chloride atoms from the table salt) is greater than the solution it is being compared to--in this case, the liquid inside the cucumber cells. In order to equilibrate osmotically, water diffuses out of the cucumber's cells in the direction of the high salt "solution." The process is used, in effect, to "dry out" the cucumber so that recipes that use these slices won't be soggy.

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Q: Explain why cucumber slices spring water when salt is added to it in terms of osmosis?
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