Answer. When we apply salt to raw vegetables, they release water. The phenomenon behind this is Active Transport. When the salt content is high outside and water content is low , the water flows from inside (higher) to lower concentration.

Adding salt to the water causes the boiling point of the water to rise-typically water boils at 100 degrees celcius. When salt is added, it raises that, meaning the water must be hotter in order to reach the boiling point. When the water is hotter, it cooks the food faster.

On adding salt, the external medium is made hypertonic, i.e., concentration of water is lowered as compared to the concentration of water inside the cell. Thus, water is released from the vegetables due to exosmosis (water molecules goes out of the cell resulting in shrinkage of cell).

Osmosis Has a Role When either comes in contact with food, it works to reach a state of equilibrium with the water content of the food itself to balance the concentration of the salt or sugar in the solution, so beginning the process of osmosis; available water contained within the cells of the fruit is drawn out.

In a hypertonic solution, when the solute concentration is more outside than inside the cell, water moves out from its region of ‘high concentration’ to its region of ‘low concentration’ to create an isotonic environment. Hence, when salt is added to salad, water is released out in response to a hypertonic environment.

Due to exosmosis, cells become flaccid. Complete answer: Generally, we add salt to the vegetables during the cooking process and vegetables release water, this is due to exosmosis. In exosmosis, water moves from higher concentration to lower concentration through the semipermeable membrane.

On adding salt, the external medium ismade hypertonic, i.e., concentration ofwater is lowered as compared to the concentration of water inside the cell. Thus,water is released from the vegetables due to exosmosis (water molecules goes out of the cell resulting in shrinkage of cell).

Once the lettuce is clean, put on the lid and turn the handle, spinning the lettuce until dry. In addition to cleaning lettuce, you may want to consider adding a couple tablespoons of salt to the water to help eliminate any possible bacteria that may be present.

According to the Centre for Science and Environment, not only should you wash your vegetables and fruits with regular water, but also wash them or soak them in 2% salt water. This process will remove most of the contact pesticide residues that normally appear on the peels of vegetables and fruits.

Antibacterial properties One test tube study found that apple cider vinegar was effective at killing Escherichia coli and Staphylococcus aureus, which is the bacteria responsible for staph infections.

To clean iceberg lettuce, give the head a good rinse under cool running water and pat dry. Place on a cutting board and remove outer leaves that may be dirty or wilted, usually just the outer four.

Meat and seafood are frequently thought of as the sole culprits of foodborne illnesses. Indeed, undercooked meat, poultry, and fish can carry bacteria that will make you sick. Romaine lettuce, melons, and cucumbers have all been tied to outbreaks of foodborne illnesses caused by E. coli and Salmonella.

Use food-grade hydrogen peroxide for 10 min To use hydrogen peroxide as a cleaning agent, mix 1 tablespoon of hydrogen peroxide to 3 liters of water. Soak the lettuce completely in the hydrogen peroxide solution and let it sit for 10 minutes. After 10 minutes, rinse everything off with cold water.

coli cocktails to undiluted vinegar or juice showed white vinegar was the most lethal. Treating inoculated lettuce with straight or diluted white vinegar (5% or 2.5% acetic acid) for 60 seconds resulted in a 2-3 Log10 reduction of Salmonella, E. coli, and coliforms.