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Well my question is based on this question down below.

enter image description here

For those who don't speak german:

You have two potato slices one of them is boiled the other one is just raw.

Now you scatter some salt over both surfaces of the two different slices and wait about one hour.

After the time is over the salt on one potato isn't in his crystalline formation anymore.

So my question is why are behaving both slices different?

My guess is that the carbohydrates ( Starch ) reposition and the starchcores bind with H2O. So the H2O binds with the NaCl?

I would really enjoy it when somebody could tell me the chemical reasons why this happens.

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up vote 1 down vote

Maybe this passage is referring to this experiment?

The key missing from your description is that each potato is placed in water. When the cells are intact (unboiled), this causes water to flow into and out of the cells via osmosis: into the cells from the tray of water, and out from the cells into the salt. Once the cells are destroyed via boiling, there are no intact membranes to cross to osmosis does not occur and the salt remains undisturbed.

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