When we chill some salt on a cucumber or etc. Why it becomes some wards cool......?

Osmotic Pressure is the fundamental principle that governs it. When you add salt to the cucumber (or any high free water content foods), “something” causes water to flow from an area of low solute (salt) concentration to an area of high solute concentration until the two areas have an equal ratio of solute to water. Scientists call that “something” as Osmosis. Also when salt or sugar is added to those foods, it creates an hypertonic environment, which is pretty much similar to the osmotic pressure and draws water out of the cells. The result is watery, soggy and awful cucumbers, if you left it alone for a while. The molecular formula of salt is Nacl nothing but sodium Chloride. When we pour salt (Nacl) on the surface of the cucumber, the Nacl molecules comes in contact with the H20 molecules in the present in the cucumber. Nacl will have higher concentration then the H20 molecules. So the water molecules tends to come out of cucumber surface through osmotic process. (a process by which molecules of a solvent tend to pass through a semipermeable membrane from a less concentrated solution into a more concentrated one). This results in excess water on the surface of cucumber. This makes the cucumber cool when salt is poured on it. read less

The molecular formula of salt is Nacl nothing but sodium Chloride. When we pour salt (Nacl) on the surface of the cucumber, the Nacl molecules comes in contact with the H20 molecules in the present in the cucumber. Nacl will have higher concentration then the H20 molecules. So the water molecules tends to come out of cucumber surface through osmotic process. (a process by which molecules of a solvent tend to pass through a semipermeable membrane from a less concentrated solution into a more concentrated one). This results in excess water on the surface of cucumber. This makes the cucumber cool when salt is poured on it. read less

when we salt to slices of cucumber then due to osmosis water from inside the bulk of cucumber comes to surface due to osmosis ( movement of solvent molecules through a semi-permeable membrane into a region of higher solute concentration). Then it vaporizes taking latent heat from the cucumber body and cooling it further down than it already is. read less