Why does a bean grow faster with water than with cooking oil?
342828
Cooking oil has none of the things the bean needs such as the oxygen in the water and therefore during photosynthesis it can't make the aminoacids it needs for it's protiens.
91084
jgardn said "The vertical growth of plants is actually stimulated by sunlight."\n\nThe vertical growth of plants is due entirely to the effects of gravity. You can demonstrate this yourself in a number of ways. The simplest is just to take some bean seeds and germinate them in the dark. No matter how often you turn them they will always turn upwards, depsite having no light at all. You can then place the seedlings in a box with alight source beneath them or beside them. Athough the seedlings will grow somwhat towards the light they will continue to grow primarily upwards.\n\n\nPlants will grow towards light, but that is not what determines vertical growth.
1087968
Sandy Soil\nEasy to cultivate and warm up quickly in spring. It drains well so the plants do not stand with their roots in water for too long. However, as it drains quickly, plants need to be regularly watered and fed if they are to thrive.\n\nSilty Soil \nThis soil type is richer in nutrients than sandy soil. It is also heavier because it can retain moisture and has a tendency to become compacted. It does however tend to drain well and much easier to cultivate than clay.\n\nClay Soil\nWeighty to lift and difficult to work. Drainage is usually bad; the soil is acid and clinging to the feet in wet weather. When preparing the beds for vegetables in clay soil, the organic fertilizer should be added at a rate of two bucketfuls to the sq. yd.\n\nLoamy Soil \nContain sand, silt and clay, in such well-balanced proportions that none produces a dominating influence. These are amongst the most fertile soils. Almost any crop can be grown in them. They warm up quickly in spring and rarely dry out in summer.\n\nChalk Soil\nIt fertility depends largely on the depth of soil overlaying the chalk bed formation. If the topsoil is thin the ground will be poor and hungry. It will be bone dry in summer and the plants will need far more watering and feeding than on any other soil. If however, it is fairly deep, good growing conditions are possible.\n\nPeaty Soil \nIt occurs in fen or boggy areas. Peat is composed of excessive quantities of humus and is associated with water-logging. The soil is usually very acid and contains few nutrients. It does have one advantage in that it warms up quickly in spring. It is excellent for plant growth if fertilizer is added.
166070
Osmotically speaking, there is a lot more water in the outside surroundings than inside of the vegetables, so the vegetables will want to keep their moisture.  Vegetables tend to wilt when they lose moisture.  Another thing is that the water is cold.  Cold keeps cells intact, which is crisp vegetable.  When you heat a vegetable, it tends to soften.
961871
first more heat allows it to process faster, but eventually it will begin to get too hot and scorch the plant
636488
Different oils have different boiling points.
650071
cold water boils faster for the same reason that hot water freezes faster. I don't know what that reason is.
126482
Combination of things:  The way they prepare the food, ie grease, oils, etc (fried taco shells, lots of cheese-which should be the opposite effect, fried chili rellenos).  There probably is a lot of beans-the musical fruit.  And the spices-your body may not be used to them and they may speed up certain processes.  If it is fast food style Mexican food then multiply the grease and bean factor by 10.
943388
or if a gum boil could boil oil,how much oil could a gum boil boil if a gum ball could boil oil.   hi hi
178403
Potatoes like apples experience oxidization rapidly hence the rapid browning. Placing them in water slows down this process as they are less in contact with oxygen which triggers the process.
662480
The one that heats up faster AND to higher temperatures is soil.\n\nWater can not gain or lose heat as quickly as soil due to latent heat. Water absorbs heat until it reaches the next phase change (vaporization) in which the water changes state.
623511
Water molecules are polar (they have a positively charged end and a negatively charged end), and they can strongly attract one another. At the surface of the water, the molecules attract their neighbors beside and below them. The mesh of attracting molecules makes the surface harder to pierce or expand. Pure water doesn't foam when it boils because it's hard to stretch the surface out to make bubbles. The phenomenon is called "surface tension".\n\nNow drop some pasta in the pot. As it cooks, organic materials (proteins, among other things) are released into the cooking water. Some of these organics have hydrocarbon parts that don't dissolve in water, and polar parts that do dissolve. They collect on the surface of the cooking water, with the polar pieces sticking into the water and the hydrocarbon pieces pointing upwards. The tight mesh of attracting water molecules is disrupted. It becomes much easier to expand the surface into bubbles. As the water boils, foam starts to form on the surface. (Soap makes suds in a similar way.)\n\nDrop a teaspoon of olive oil into the pot. The oil won't mix well with the water, and many tiny oil droplets are formed. The oil droplets at the surface act as bubble breakers. When a bubble of foam starts to form, it encounters an oil droplet. The part of the bubble that encountered the oil droplet has a much different surface tension than the rest of the bubble, and the stress pops the bubble before it gets very large.\n\nA little dab of butter or vegetable oil will work just as well.
89995
There's many kind of oil with different boiling point. But generally, as oil's boiling point is higher than water (boiling point of oil of turpentine is 159ºC and water is 100ºC), boling oil is hotter than boiling water.
1073442
There's very little science involved - it's mostly economics.\n\nThe science:  Saturated fats tend to be solid at room temperature.  They are easier to use in food manufacturing operations.\n\nThe economics:  Saturated fats give a better texture and taste to foods than non-saturated fats.  Saturated fats also have a much longer shelf life.  Products made from these fats taste better and last longer, so that's what the consumer is going to buy, whether it's better for their health or not.\n\nEconomically, food companies need to make what people will buy, so the continued use of saturated fats is a no-brainer from their perspective.
1039304
Salt is an impurity which increases the boiling point of water.  This causes more heat to be supplied to the potato and thus cooks it faster.
776362
I believe the oil will burn before it boils.  I wouldn't try it.   Because nothing is quite so entertaining as a pot of boiling flaming olive oil!
200251
Because oil means much more to them than soil.