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.
Lettuce is considered neutral, neither acidic nor basic. It has a pH close to 7, which is the pH of pure water.
The smallest piece of water is called a water molecule, which consists of two hydrogen atoms and one oxygen atom bonded together.
the smallest possible piece of water would be one water molecule. (one molecule of H2O), consisting of 2 Hydrogen atoms and 1 oxygen atom. Anything smaller, and it would lose the characteristics of water.
The amount of sugar in a piece of salt water taffy can vary depending on the size and specific recipe used to make it. On average, a piece of salt water taffy typically contains around 6-8 grams of sugar.
The volume of water needed to dissolve a 7 gram piece of chalk would depend on the solubility of the chalk in water. Typically, chalk (calcium carbonate) is sparingly soluble in water. If we assume complete dissolution, the approximate volume of water needed can be calculated using the molar mass of calcium carbonate and the density of water.
Submerging lettuce in ice cold water will help crisp it up and make it crunchy. The cold temperature will help to revive wilted leaves and make the lettuce more refreshing to eat. It's a common technique used to freshen up lettuce before using it in salads.
I believe stomata size will be the same after it enters the thylakoid memberane and wikapedia sucks because anyone can edit the information that is being given ight!!, it may appear small from wilt, stomata's vary in sizes from 100 to 1000 th of a millamitre in all plant species. If the stomata is reduced in size from wilt it will still function, maybe a fraction less that unwilted Lettuce. Regards Wayne Muller Barmac Industries Pty Ltd
In the ground spray over with water and if cut dip in water and put in the fridge.
To revive wilted Swiss chard, you can place it in a bowl of ice water for about 10-15 minutes. This will help to crisp up the leaves and make them fresh again.
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.
it is to do with the water potential
Not in ice water but cold water- it gets nice and crispy especially if you add a little bit of sugar
If you put the lettuce in fresh water there are more salts in the leaf than in the water, so the water will move back into the cells and make them rigid again, because the cells will swell. So if your lettuce in limp, laying it in water will make it crisp again.
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.
put in water with some ice for a few minutes, and you can also do this with lettuce!
When a celery stick is nice and crisp, it has achieved a turgid state. Turgid refers to the firmness and rigidity of plant cells when they are fully hydrated. In contrast, wilted, spoiled, and flaccid describe states of dehydration or decay in plant cells.
Due to the process of osmosis, water moves through the selectively permeable membrane of the lettuce/spinach cells. Therefore, the lettuce/spinach becomes crisp.