When eggplants are sprinkled with salt, the salt draws out water through a process called osmosis. The salt creates a concentration gradient, causing water to move from the eggplant's cells into the surrounding environment to balance the concentration. This process not only reduces bitterness but also helps to improve the texture by making the eggplant less spongy and more suitable for cooking.
nothing, it's only effective when salt is sprinkled ON the ice.
because the salt absorbs the water so that it dehydrates and dies
Salt is hygroscopic, meaning it attracts water. When salt is sprinkled on a salad, it draws out moisture from the vegetables through a process called osmosis. This loss of water can make the salad appear wilted or soggy.
Vegetables shrink when salt is sprinkled on them due to osmosis. Salt draws water out of the vegetable cells because of the difference in concentration between the salty exterior and the watery interior. As water moves out to balance the concentrations, the cells lose moisture, leading to a reduction in size and a shriveled appearance. This process is often utilized in food preparation to enhance flavor and preserve texture.
salt melts all ice thus clearing the roads for transport
nothing, it's only effective when salt is sprinkled ON the ice.
it dies
because the salt absorbs the water so that it dehydrates and dies
It Sweats
Salt doesn't really absorb water, it just pulls out the liquid. This happens with everything, not just eggplants. It has to do with osmosis. That's a chemistry term and not necessarily a cooking term. And there is additional information in the WikiAnswers section on chemistry.
yes Not all salt. There are salt mines all over the world where most of our salt comes from.
Leeches die when salt is sprinkled on them due to osmosis. Salt creates a hypertonic environment, causing water to move out of the leech's body cells to balance the concentration of salt outside. This dehydration leads to cellular damage and ultimately death. The leech's body, which is composed of a significant amount of water, cannot withstand this rapid loss of moisture.
Salt is hygroscopic, meaning it attracts water. When salt is sprinkled on a salad, it draws out moisture from the vegetables through a process called osmosis. This loss of water can make the salad appear wilted or soggy.
YEs
Karniyarik (which literally translates as "split belly" ) is a dish from Turkey of stuffed eggplant. Smallish eggplants are cut in half. Sprinkled with salt for an hour to remove bitternes. These are then cooked by either frying, baking or grilling. Then place eggplants in a baking dish and cover with a precooked meat and tomato sauce, a slice of tomato and a mild pepper. Bake for 15 minutes at 350F. Sprinkle with chopped parsely and serve.
Vegetables shrink when salt is sprinkled on them due to osmosis. Salt draws water out of the vegetable cells because of the difference in concentration between the salty exterior and the watery interior. As water moves out to balance the concentrations, the cells lose moisture, leading to a reduction in size and a shriveled appearance. This process is often utilized in food preparation to enhance flavor and preserve texture.
She sprinkled some salt on her food to enhance the flavor.