vegetables taste better when the salt has been added during coking rather than from the siler one of the effects of cooking vegetables in salted water is that the flavour is improved... however through the process of osmosis some nutrients can be lost this is because they will be moving out of the vegetable to the outside where there is a higher concentration of salt
The potatoes become flacid because the salt water drins out the moisture from the cells of the potatoes. This process is called exo-osmosis . The cells lose their turgidity and hence the potatoes become flacid :)
A potato in salt water is hypotonic. This is because the salt water has a higher concentration of solutes compared to the potato cells, causing water to move out of the potato cells, leading to the cell shrinking.
Increasing the concentration of salt in the water will create a hypertonic solution. When potato slices are soaked in this hypertonic solution, water will move out of the potato cells through osmosis, resulting in a crispier texture due to the removal of excess moisture.
Concrete is corroded by salted water.
you have to slice it first then it will shrink
Potatoes are often soaked in salt water to remove excess starch from the surface, which can help them achieve a crispier texture when fried. Additionally, soaking them in salt water can also enhance their flavor by allowing the salt to penetrate the potato.
Because of osmosis the water in the potato will move into the hypertonic solution causing the potato to lose weight.
When a potato strip is soaked in a 10 percent NaCl solution, it undergoes osmosis, where water moves out of the potato cells due to the higher concentration of salt outside the cells. This causes the cells to lose water, leading to shrinkage and the potato strip becoming bendable.
Salt is a preservative.
The potatoes become flacid because the salt water drins out the moisture from the cells of the potatoes. This process is called exo-osmosis . The cells lose their turgidity and hence the potatoes become flacid :)
Assuming you mean "salt water soaked", yes.
A potato will decrease in mass if salt (sodium chloride) is applied to it. The salt will absorb water which is contained in the potato.
A potato in salt water is hypotonic. This is because the salt water has a higher concentration of solutes compared to the potato cells, causing water to move out of the potato cells, leading to the cell shrinking.
depends on the salt content of the potato and how concentrated the salt is. the more salt there is in the water than the potato- the more water will exit the potato which then loses mass.
to get rid of bugs
If it was placed in a salty solution the potato strip would shrink because the outer solution has a high salt concentration so the water in the potato strip would get out through osmosis and would try to balance the solution
To reduce the saltiness of any oversalted dish simply peel a potato and let it simmer in the dish for about 20 minutes after this time remove the potato and it will have soaked up the salt.