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The vegetable crisper should generally be set to high humidity. This setting helps maintain moisture in the vegetables, preventing them from wilting and extending their freshness. High humidity is particularly beneficial for leafy greens and other moisture-sensitive produce, while low humidity is better suited for fruits that emit ethylene gas. Adjusting the crisper settings based on the types of produce stored can enhance their longevity.

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2mo ago

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Why does a vegetable collapse when it is placed in very salty water?

When a vegetable is placed in very salty water, it experiences a process called osmosis. The high concentration of salt outside the vegetable causes water to move out of the vegetable cells to balance the salt concentration, leading to dehydration. This loss of water results in the collapse or wilting of the vegetable, as the cells lose their turgor pressure and ability to maintain structural integrity.


When a vegetable is placed in salty water it becomes soft and collapses why does this happen?

When a vegetable is placed in salty water, osmosis occurs, causing water to move out of the vegetable cells into the surrounding saltwater solution. This loss of water leads to a decrease in turgor pressure within the cells, resulting in the vegetable becoming soft and collapsing. The high concentration of salt outside the cells creates a hypertonic environment, drawing moisture away from the vegetable.


What food digest faster- vegetable or non vegetable?

Vegetables generally digest faster than non-vegetable foods such as meats, dairy, and processed foods. This is because vegetables are high in fiber and water content, making them easier for the body to break down and digest. Consuming more vegetables can help improve digestion and promote overall gut health.


Should thermos have high or low heat capacity?

calorimeters should have a low heat capacity


What plant whose root is commonly eaten by humans?

Carrots are a common root vegetable that is eaten by humans. They are known for their high levels of beta-carotene, which can be converted to vitamin A in the body.