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The amount of water in the cells of a vegetable affect the turgor pressure in the cells. The turgor pressure is how much pressure is in the cells.
If the cells of the vegetable do not have enough water, the turgor pressure is low, so the plant wilts, making the vegetable look shriveled or small.
If the cells of the vegetable have the right amount of water, the turgor pressure is high enough to keep the plant from wilting, so the vegetable looks healthy.
If the cells of the vegetable have too much water, the turgor pressure is very high, and the cells may burst open, making the vegetable look shriveled and small.
What else can I help you with?
What makes a fruit or vegetable conduct electricity?
The water inside the fruit or the vegetable, makes it conduct electricity.
Can you use water in a vape?
Vape pens require vegetable glycerine in order to produce vapor, so plain water will not work.
What is domestic waste water?
Domestic waste water is any waste water that is produced by ordinary living uses. This includes liquid waste containing vegetable or animal matter.
How does the shape of water affect its behavior?
water doesnt have a shape
Which vegetable is not a spring vegetable?
Turnips
How do you measure the water quality by the appearance?
You don't. There are many factors that affect water quality that are not apparent by appearance alone.
Why when a vegetable is placed in very salty water it becomes soft and collapses?
When a vegetable is placed in very salty water, osmosis occurs, causing water to move out of the vegetable's cells into the saltier solution. This loss of water leads to cell dehydration, which makes the vegetable soft and causes it to collapse. The salt concentration outside the cells creates an imbalance that disrupts the vegetable's internal structure, resulting in a wilted appearance.
If vegetables were chopped into a bowl of water would the vegetable slices gain or lose water?
It would depend on the type of vegetable and the initial water content of the vegetable. If the vegetable has little water in it, it would absorb water. If the vegetable has a high water content, it would lose water. It goes back to osmosis and trying to balance the concentration of solutes in the vegetable.
What is laundry starch?
Laundry starch is a mixture of vegetable starch and water that gives clothes a crisper appearance. It can be sprayed directly on clothes or added to a wash cycle.
Describe how to maintain the appearance and texture of vegetable during preparation?
Keep them cool. If you are using potatoes, then they need to be stored in water after being peeled so that they do not discolor.
When a vegetable is place in a very salty water the vegetable becomes soft and collapses. Why does this happen?
The cells of the vegetable loose their water
A vegetable is placed in very salty water the vegetable becomes soft and collapses why does this happen?
when a vegetable is placed in very salty water, the vegetable becomes soft and collapses. Why does this happen?
When a vegetable is placed in very salty water the vegetable becomes soft and collapses when does this happen?
when a vegetable is placed in very salty water, the vegetable becomes soft and collapses. Why does this happen?
When a vegetable is placed in very salty water the vegetable becomes soft and collapses . why does this happen?
when a vegetable is placed in very salty water, the vegetable becomes soft and collapses. Why does this happen?
Why a vegetable is placed in very salty water the vegetable becomes soft and collapses. Why does this happen?
when a vegetable is placed in very salty water, the vegetable becomes soft and collapses. Why does this happen?
Why does a vegetable become soft and collapse when places in salty water?
The cells of the vegetable lose their water
When a vegetable is placed in salty water the vegetable gets soft and collapse why?
When a vegetable is placed in salty water, osmosis occurs, causing water to move out of the vegetable cells into the surrounding saltwater. This loss of water leads to a decrease in turgor pressure, which is essential for maintaining the vegetable's firmness and structure. As a result, the cells become less rigid, causing the vegetable to soften and collapse.
