Why do cell walls become brittle when dried?

Thread starter Johnleprekan
Start date Jun 10, 2012
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Cell

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Cell walls in herbs become brittle when dried due to the loss of water, which is essential for maintaining turgor pressure within the cells. Turgor pressure is the force exerted by water inside the cell that keeps it firm and rigid. When herbs are fresh, the water content helps to keep the cells turgid, providing structural integrity. Upon drying, the water evaporates, leading to a decrease in turgor pressure, causing the cells to wilt and the cell walls to become fragile. This process highlights the critical role of water in preserving the structural properties of plant cells.

Jun 10, 2012

Johnleprekan

Why do cell walls such as in an herb become brittle when dried? What is water doing exactly to hold it together before it was dried?

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Jun 14, 2012

Drakkith

Mentor

I'm no expert, but my little bit of research seems to explain that healthy cells use turgor pressure to remain rigid. Without water the cells cannot use turgor pressure to remain rigid and will wilt.

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