Uses of Osmosis

1. Assimilation assumes a significant part in food handling and protection to hold the first shape

also size of canned natural products in syrup and of vegetables in pickles.

2. The newness of products of the soil relies upon the osmotic tension in the cells. Mixed greens lose
their

fresh crunchy surface and become limp assuming salt and sugar is sprinkled much ahead of time. Lettuce

leaves can be restored by drenching them in chilled water.