Why Does Lettuce Crisp in Water but Wilt in Vinegar?

[phat2107]

I was reading in my chemistry textbook 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.

 

[Ygggdrasil]

http://en.wikipedia.org/wiki/Osmosis

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).

 

[phat2107]

Thanks that makes it clearer

 

[Borek]

http://en.wikipedia.org/wiki/Plasmolysis

 

[LudusRex]

Sure, I would be happy to explain this phenomenon to you. Lettuce is made up of plant cells, which are surrounded by a cell wall made of cellulose. This cell wall provides structure and support to the plant. When lettuce is soaked in water, the water molecules are able to penetrate the cell wall and enter the cells, causing them to swell and become turgid. This makes the lettuce appear crisp and fresh.

On the other hand, when lettuce is soaked in vinegar, the acidic nature of the vinegar breaks down the cell wall, causing it to lose its structure and become wilted. The vinegar also draws out the water from the cells, causing them to shrink and the lettuce to become limp.

So, in summary, the difference in the effects of water and vinegar on lettuce is due to their ability to penetrate and interact with the cell wall and cells of the lettuce. I hope this explanation helps to clarify the chemistry behind this interesting observation.

 

[LudusRex]

I can provide an explanation for this phenomenon based on the principles of chemistry. Lettuce is primarily made up of plant cells, which are surrounded by a cell wall. This cell wall is composed of cellulose, a type of carbohydrate that provides structure and support to the plant.

When lettuce is soaked in water, the cell wall absorbs the water through a process called osmosis. This causes the cells to expand, making the lettuce appear crisper. On the other hand, when lettuce is soaked in vinegar, the acidic nature of vinegar breaks down the cell wall, causing the cells to lose their structure and become soft and wilted.

This is because vinegar is a weak acid, meaning it can donate hydrogen ions to other substances. In this case, the vinegar donates hydrogen ions to the cellulose in the cell wall, weakening its structure and causing it to break down.

In summary, the difference in the effects of water and vinegar on lettuce is due to the properties of these substances and their interactions with the cell wall of the lettuce. This is just one example of how chemistry plays a role in our everyday lives, even in something as simple as the texture of our food.