Well my question is based on this question down below.
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.