raspberrypuma said: Hi Joe, I have a super odd question. Why is it that when you put sugar onto berries, it "draws out" the juice? I know it probably (definitely?) has to do with osmosis, but my inner geek is wanting to know the chemical reactions, etc. Would it still work with salt? I assume it would. Thanks muchly!! :)
Sugar (sucrose) and table salt (NaCl) are both hygroscopic, meaning that they absorb water from the surrounding environment. When sugar absorbs water, the water molecules take up residence in between the sugar molecules, increasing the volume of the wet sugar suspension and creating a viscous saccharide gloopitude that is somewhere between liquid and solid, a sensation one might scientifically describe as “sticky”.