Adding salt to vegetables creates a hypertonic environment, drawing water out of the vegetable cells through the process of osmosis. As water moves out of the cells, the vegetables lose their turgidity and become wilted or softened.
Add the salt to the water before you add the potatoes. If you are boiling potatoes with the intention of mashing them, don't add salt at all.
Yes, when you add water to salt, the salt can absorb some of the water molecules, creating a hydrated salt solution. The water molecules surround the individual salt ions, helping to dissolve the salt.
just add salt to fresh water
A 10 pound brine water solution typically refers to a mixture of water and salt where 10 pounds of salt is dissolved in the water. This solution is commonly used for brining meat or vegetables to add flavor and moisture.
You need to add more water so that the salt to water ratio is less Mehwesh T
The cells of the vegetable lose their water.
Depending on how much salt you add to the water and how warm the water is... the salt will disolve
No, not unless you add salt on them.
Add more of all the vegetables to dilute the salt.
Add the salt to the water before you add the potatoes. If you are boiling potatoes with the intention of mashing them, don't add salt at all.
just add salt to it
the salt will disolve
You don't ADD salt
If you add tooo much salt yes
Add salt
salt helps to bring the water to the boil faster.
Yes, when you add water to salt, the salt can absorb some of the water molecules, creating a hydrated salt solution. The water molecules surround the individual salt ions, helping to dissolve the salt.