When put in water why does lettuce or spinach become firm and crisp?

Answer 1

Due to the process of osmosis, water moves through the selectively permeable membrane of the lettuce/spinach cells. Therefore, the lettuce/spinach becomes crisp.

Answer 2

When lettuce or spinach is placed in water, they absorb the water through a process called osmosis. Osmosis is the movement of water molecules from an area of higher concentration (outside the leaf) to an area of lower concentration (inside the leaf). This influx of water into the plant cells causes them to swell and become turgid, resulting in the firm and crisp texture of the leaves.

Answer 3

Well, sweetheart, when lettuce or spinach are placed in water, they absorb it through a process called osmosis. This causes the plant cells to swell up, making the leaves firm and crisp. So next time you want your greens to be as perky as you after your morning coffee, just give them a nice soak in some water.

Answer 4

This is caused by the movement of water from high concentration (the dish of cold water) to low (lettuce leaf). Because water wants to equalize the concentration, it will flow into the plant cells in the lettuce which causes the plant vacuole to swell. This in turn causes the turgor pressure in the plant to increase. The end result is a firm and crispy lettuce leaf ready to be eaten.

Answer 5

It does this through osmosis. The water molecules diffuse through the partially permeable membrane of the lettuce, and refill the cells that lost water.

Answer 6

The water is absorbed through the roots and distributed through the plant. The cells of the plant become plump because they are full of water and this makes the leaves crisp.

Answer 7

The firmness or crispiness is caused by the plant cells being turgid, or full of water. Putting vegetables in water helps keep the cells full of water.