As a matter of fact, my science fair project is based on this, chicken bones in different substances. I put one with Pepsi, One with coke, One with Salt water, One with Nail-Polish Remover and One with Peroxide. It was a quite a disgusting experience, but anyway. What happens to the chicken bone(s) in salt water is that they get often very clean, sometimes a bit stained. Most likely if flies get on top of a part of the bone that doesn't have any water, the fly will lay it's eggs and after 2-3 weeks, the bone will have maggots. I assure you that the water will turn slightly green-ish. I recommend, that if you don't want any maggots on your bones, you cover it well and protect the bone from flies or any egg-laying insects. Of course, you probably know, that the bone will not decompose because it has salt, and salt stops rotting flesh from decomposing. Yes, even if you clean the bone from flesh, the bone will still have remains of flesh that you will not be able to see with the normal, human eye; maybe with a magnifying glass.
Jesus Fuentes,
10th Grade Student, EDL Homeschooling.
When salt water evaporates, the water molecules in the solution turn into vapor and escape into the air, leaving behind the salt molecules. As more water evaporates, the concentration of salt in the remaining water increases. Eventually, the water is completely evaporated, and only salt crystals are left behind.
The solute is the salt.The water is the solvent.The water acts as a solvent to the solute of salt. It forms a solution when the salt has fully dissolved into the water.Get it?
Salt decreases the freezing point of water, causing the ice to melt. This happens because the salt lowers the temperature at which the ice can exist in a solid state, leading to the ice absorbing heat from its surroundings and melting.
Yes, salt lowers the freezing point of water by disrupting the hydrogen bonding between water molecules, making it harder for them to form solid ice crystals. This is why salt is commonly used to melt ice on roads and sidewalks during winter.
The salt is the solute and the water is the solvent. Water is the solvent because it is what dissolves the solid salt into the solution. The water molecules pull apart the crystal structure of salt and surround the salt ions.
You get salt water.
it becomes salt water
salt
hiandyesnomaybeso
if you want your chicken being salty lol
Putting chicken in saltwater doubles the crispiness.
it dissolve in the water
You create a solution of the salt in water.
The salt dissolves in the water
Brine loads the chicken with water. During cooking the chicken will lose water anyway. If you have brined it, then it will lose the 'extra' water brought in through brining, not the existing water contained in the chicken muscles. As a result brined chicken tastes more juicy, breasts in particular do not go dry. Works well with other cuts that tend to go dry such as pork chops or turkey breast.
Nothing happens.
You get a salt solution.