This year we have a lot of food in the curriculum. My objective is to make sure everything is edible and add as much more as I can.
Sprinkling salt on slices of squash creates the concentration gradient necessary for osmosis to suck the liquid out of the squash cells, creating little water droplets.
Now we batter them and fry them up to make tempura.
For comparison, the image adjacent shows what happens to the cells of a plant when the water leaves (osmosis under the microscope).