Salt your salad just before service

Students experiment osmosis with Prof. Dr. Sibel Ozilgen as a part of 'Culinary Science Laboratory' at the Gastronomy and Culinary Science Department, Yeditepe.

Students sprinkle lettuce with salt to observe osmosis in foods with Prof. Dr. Sibel Ozilgen as a part of 'Culinary Science Laboratory' at the Gastronomy and Culinary Science Department, Yeditepe. Water in foods naturally moves from a region of lower solute concentration to a region of higher solute concentration , through a semipermeable membrane. This phenomenon is called osmosis. When fresh foods have been in contact with hydrophilic substances such as salt and sugar for a while, they release their juice due to osmosis.