why do vegetables become soggy when salt is added to it?

Answer 1

Vegetables become soggy when salt is added because salt with its chemical composition of sodium chloride shrinks cells. Such as when you put salt on a slug it shrinks, because salt shrinks cells, its also why we are thirsty after having salt, the cells on our tongue has shrunk.

Answer 2

It's a matter of osmosis. Adding salt to a container of vegetables increases the concentration of dissolved material in the surroundings, thus decreasing the concentration of water. The vegetable cells then have a higher concentration of water than the surroundings. More water diffuses out of the cells into the surroundings than the amount of water that diffuses into the cells. The cells don't have as much water pressure inside, so their cell walls become more flexible and the vegetables are not as crisp as they were.

The salt makes the surroundings hypertonic.

Answer 3

Salt tends to draw out any moisture in the tissue of the veggie... happens in meat too...Only meat becomes tough....

Answer 4

the same thing happens too a guy's tool, when you give him saltpeter.