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Chemistry and Food Products

  1. May 16, 2010 #1
    I was reading in my chemistry text book that lettuce gets crisper when soaked in water and wilts quickly when drenched in vinegar.

    Can someone explain this to me, the book does not give a clear reason as to why this happens.
  2. jcsd
  3. May 16, 2010 #2


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    Basically if the concentration of dissolves substances in the exterior of the cell is less than the concentration of dissolved substances in the interior of the cell, water diffuses into the cell increasing its turgor pressure (in the case of plant cells, making them more crisp). If the concentration of dissolved substances is greater outside of the cell, water diffuses out of the cell making the cell lose turgor pressure (making it wilt).
  4. May 16, 2010 #3
    Thanks that makes it clearer
  5. May 16, 2010 #4


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