Why are plants crunchy when your eat them, but animal protein (meat) is not?

The correct answer is - cell wall made up of cellulose that makes it crunchy.

Explanation:

In plant-based foods, the outer membrane is a cell wall that provides structure and supports the plant to stand erect and protect from the outer environment. The cell wall is mainly composed of cellulose that is a carbohydrate which is comparatively crunchy or tough to the animal protein with a fatty cell membrane that makes it chewier than the crunchy.

The composition of the protective layers of the plant cels and animal cell causes this difference in their texture.

answer; /// i believe that the correct answer is (50%);

relative humidity, temperature and dew point -- are bound together in the mathematical relationship below. relative humidity changes when temperatures change. because warm air can hold more water vapor than cool air, relative humidity falls when the temperature rises if no moisture is added to the air. so i would say a