The scientific process by which water makes lettuce crisp is:

The scientific process by which water makes lettuce crisp is:

• A. Osmotic pressure of water-filled vacuoles
• B. Diffusion
• C. Transamination
• D. Water active diffusion

Answer: (A)

The process that makes lettuce crisp is primarily due to the osmotic pressure of water-filled vacuoles within the plant cells. When lettuce is fresh, its cells are filled with water, and this water is contained in vacuoles. The pressure exerted by the water within these vacuoles helps to maintain the structural integrity and turgidity of the plant cells. This turgor pressure is crucial for keeping the lettuce crisp; it prevents wilting and maintains a firm texture. Osmosis involves the movement of water across a semi-permeable membrane from a region of lower solute concentration to a region of higher solute concentration, and this process contributes to filling the vacuoles with water. The result is an increase in turgor pressure, causing the cells to be firm and the lettuce to appear crisp and fresh. If the vacuoles lose water due to lack of hydration or exposure to salt, the turgor pressure decreases, leading to limp and wilted lettuce. While diffusion is a vital process that describes the movement of molecules from an area of higher concentration to an area of lower concentration, it does not specifically explain the mechanism by which water maintains the crispness of lettuce in terms of turgor pressure. Trans

The process that makes lettuce crisp is primarily due to the osmotic pressure of water-filled vacuoles within the plant cells. When lettuce is fresh, its cells are filled with water, and this water is contained in vacuoles. The pressure exerted by the water within these vacuoles helps to maintain the structural integrity and turgidity of the plant cells. This turgor pressure is crucial for keeping the lettuce crisp; it prevents wilting and maintains a firm texture.

Osmosis involves the movement of water across a semi-permeable membrane from a region of lower solute concentration to a region of higher solute concentration, and this process contributes to filling the vacuoles with water. The result is an increase in turgor pressure, causing the cells to be firm and the lettuce to appear crisp and fresh. If the vacuoles lose water due to lack of hydration or exposure to salt, the turgor pressure decreases, leading to limp and wilted lettuce.

While diffusion is a vital process that describes the movement of molecules from an area of higher concentration to an area of lower concentration, it does not specifically explain the mechanism by which water maintains the crispness of lettuce in terms of turgor pressure. Trans