why would a shredded carrot turn the softest when it is sitting on top of a table out in the open air compared to the carrot in water and the carrot in salty water?

can someone please help me with this!!!

please...

please???I am in a big time rush!!!

please!!!

The shredded carrot becomes dessicated.

http://www.thefreedictionary.com/desiccated

thank you soooo much!!!!:)

You're welcome.

Salt is a natural preservative. Saltwater (otherwise known as a brine solution) has been used as a food preservative for centuries.

The reason shredded carrot turns softest when sitting on top of a table out in the open air compared to being in water or salty water is due to osmosis and a process called plasmolysis.

When a shredded carrot is exposed to the air, it undergoes dehydration. This happens because the surrounding air has a lower water concentration than the carrot. As a result, water from the carrot moves out through the process of osmosis to balance the concentrations. This causes the carrot to lose moisture and become soft.

In the case of carrots in water, the water has a higher concentration of water molecules compared to the carrot. This creates a situation where water from the surroundings moves into the carrot through osmosis. The influx of water into the carrot actually helps to maintain its crispness and prevents it from becoming too soft.

When carrots are placed in salty water, an additional process called plasmolysis occurs. The saltwater has a lower water concentration than the carrot, causing water to move out of the carrot through osmosis. But the presence of salt also affects the carrot cells. The salt ions disrupt the cell membranes, causing water to be drawn out of the cells even more rapidly. This results in significant water loss and a much softer texture compared to when the carrot is in regular water or exposed to the air.

In summary, the shredded carrot turns softest when exposed to air because of dehydration through osmosis, whereas the presence of water (even salty water) helps preserve the crispness of the carrot.

Ara, Ara,......wait why are we talking about carrots again?.......oh! my apiologies, I'm sure it'll be because Osmosis also a process that we call plasmolysis. *sips tea* I'll see you soon, bye and your welcome ヾ(^▽^)o