Vegetables are placed in a bowl of cold water in order to keep crisp. Osmotically speaking, why do they remain
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Uncut vegetables are able to resist water loss because of their thick skin (cuticle) and axy coating.\n\nIf you cut vegetables, they will rapidly dry out in the air. If you place them in water, then they are coated with water and no evaporataion takes place.\n\nBecause plant cells have a cell wall and cellulose unless the cell wall is damaged they will remain isolated from the water and only small amounts of water will shift. Ionically the internal salt content of the cells in most vegetables will be at balance with the source water.If you added salt  you would notice an osmotic change as they vegetables would loose water to balance this ionic difference.\nBut plain old tap water is about what the osmality of the typical plant cell is at and it can remain that way safely for some time.
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I think the water "absorbs" the cold before the fruit.  If they were dry, the cold air would freeze the water in the fruit, but with water on the outside, that water has to freeze first.
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1. Canning..this is preserving fruits and vegetables in jars for later use.  the fruits or veggies are cooked and them placed in sterilized jars and sealed. ie.. jams and jellies\n2. Blanching.  this is dipping veggies in boiling water and partially cooking them and then plunging them in cold water to stop the cooking process, and then freezing them. ie Frozen vegetables.\n3. Curing or Smoking Meats.  Lots of meats are cured and preserved with just salt and left to sit for anywhere from 3 months to 18months as is done with the Spanish Serrano Ham.Or you can dry and preserve by smoking them in a smoke house... same can be done for fish.\n\n4 Dehydration.. You can see examples of this with dried fruits like banana chips or cherries.. the fruits are preserved by taking out the moisture, and then storing until needed.
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The higher the salinity the more resistant something is to a cold temperature change. Meaning that it takes it longer to freeze. Frozen things are more dense, so something that takes longer to freeze is less dense.
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there is ice when it is cold, this is known as being frozen
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fresh no\n\ncanned yes if salt is added.
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lettuce, glucoses freezing temperature is higher then that of water, and lettuce has the most water.
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Yes - the food you eat also contains water.
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try eating bananas. they have pottassium in them
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Both salting and jamming (high sugar levels) use osmosis to preserve food.\nMicrobes cannot grow in these conditions because they lose too much water by osmosis to the highly concentrated solution surrounding the food.
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likely to be due to the osmotic gradient set up due to the high carboydrate concentration in the cytosol.\n\non the other hand, who cares?
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Fecal matter has a high fat and water content and must be refrigerated in the laboratory to keep from dehydrating and attracting pests. Stool samples which are being examined for parasites, blood and other indicators are usually kept at low temperatures, just like cadavers are. I hope this satisfies your curiosity.
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LOTS OF WATER, FRUIT ECT.
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B\nC\nA \nD\n\nYou can bank on it!!!\n\nPS: Don't listen to the guy who answered after me... He took a class about "Vegetables" at his university!!
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Because you r not dehydrated. u drink enought liquids.
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Salt lowers the freezing point of water.  That is why the spread salt when it is cold and snow is falling.  The water will stay liquid at lower temperatures.
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Usually, cellular damage and dessication.\nIce crystals forming are like tiny spears which pierce through cell membranes and cause extensive damage.   At the same time, the freezing water causes osmotic imbalance, pulling water out of the cells and shriveling them.\nSome plant tissues combat freezing by creating various organic forms of antifreeze in their cells.  \nDid you know even some amphibians do this?  Wood frogs, for example.