When a vegetable is placed in very salty water, the vegetable becomes soft and collapses. why does this happen?
a. water fills up the cells of the vegetable.
b. the cells of the vegetable lose their water.
c. the cells of the vegetable lose their salt
d. salt fills up the cells of the vegetable

The correct answer is B) The cells of the vegetable lose their water.

Osmosis is defined as the movement of solvent (like water) from a region where the concentration of solute(like salt) is lower to a region where the concentration of solute is higher through a semipermeable membrane.

Salt water is a hypertonic solution as the concentration of salt ( solute) is higher. Therefore, in this case water from vegetable will move outside causing the cells to become fragile.

Thus, option B) is the right answer.

they each offer a fresh glut of resources to the organisms that can arrive and exploit them. as individuals and new species continue to appear, they actively and passively alter the environment. competition for shared resources increases, local abiotic and biotic conditions shift, and the relative abundances of species change accordingly. the process is called ecological succession, and it is one of the earliest and most well-known concepts in ecology.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.