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A butcher wraps a customer’s purchased ham in paper, but the wrapping becomes soaked when taken home. This phenomenon can be explained through basic principles of osmosis and chemical solutions. As the salt from the ham interacts with the surrounding water, it creates a hypertonic environment, drawing moisture into the paper from the ham, causing it to become wet. This article explores the concepts of solvents, solutes, and cell behavior, providing insight into why certain foods and packaging behave the way they do in the presence of salt and water.
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Bell Ringer • A butcher salts a ham. A customer comes to the store and buys the ham. The butcher wraps the ham in paper before giving it to the paper. When the customer gets home, the paper surrounding the ham is extremely wet. What made this paper get wet?
Key Terms • Solvent • Solute • Solution
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