why and how is brining or pickling an example of osmosis?

Question

I have a biology test tomorrow and I still can’t understand the concept behind this and I think it’ll come out on the test. I need help, badly.

In: Biology

Answer 1

Here’s how I understand it and it works well enough for a home cook:
Brine is a very salty solution. Because the solution is more salty than the brine, water is pulled out of the meat to try and even it out. But then “oh noes, now the balance is off again” so water along with the salty and other spices are pulled into the meat. This keeps happening until the meat and the solution outside the meat are similarly salty.

Brine your turkeys people. Ain’t nobody wanna eat your nasty Thanksgiving massacre.