The high salt concentration kills any organisms which would have cause the cucumber to otherwise decompose. This is a result of osmosis - the water would move out of the organism's body to an area of lower concentration (the solution).
Cut cucumbers will only keep for a day, maybe two. Put them in a sealed container and place in the fridge.in water and then put it in the fridge.
Forever. Of course, there's not guarantee they will be edible.
Lettuce is a vegetable subject to spoilage. After bringing it home from a grocery store, the lettuce should be placed in a refrigerator. This is true for iceberg and romaine lettuce.
Just like salt, to preserve meat, vinegar does the same to cucumbers.
Cucumber seeds can grow in very low levels of salt, yet their germination rate is much slower than when in fresh water. Fresh water is your best bet for growing cucumber seeds.
no there is not there is not salt
it is acidic so it would significantly retard bacteria growth. Using vinegar to preserve food is called pickling. It usually involves removing water from the food by soaking it in a brine (salt water) solution and then allowing the food to soak the vinegar back into it. Many foods can be pickled such as fish (herring) and cucumbers.
Pickling is actually a process in which you preserve food in a brine solution (water and salt) or marinate something and preserving it in a vinegar solution. Pickled cucumbers are what are typically called 'pickles', even though it's not technically correct. Other items that get pickled most commonly: ginger, olives, tomatoes, onions, and peppers.
the salt starts to disintegrate
A salt solution can be used as an atiseptic for a cut as first , salt solution is a preservative, (salt is used to preserve many foods ex pickles your grandma makes and secondly , it would create a hypertonic solution and literally exhaust all the microbes that would happen to be in the cut. GL with bio buddy !
Sea Cucumbers live in the deep ocean, so they live in salt water.
Any NaCl.
Vinager is used to preserve cucumbers, which makes pickles.
Although the salt solution would normally preserve the tomato, the combination of salt and vinegar creates dilute hydrochloric acid, which should begin to dissolve the tomato skin.
The salt content of a salt solution can be found from the solutions' molarity. Any solution with a salt content can be called a salt solution. There is no one set standard which determines the amount of salt which must be in a solution for it to be a salt solution.