Digestive Shenanigans: A Lemon’s Journey from Sea to Cellar

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Curious Fact: Digestive Shenanigans
Have you ever wondered how the aroma of a freshly squeezed lemon makes your mouth water? Or how the tiny seeds within its seeds are able to survive in such a hostile environment? In this curio, I’ll take you on a journey through the digestive systems of lees and demonstrate just how much these tiny seeds can do!
When you slice open a lemon, your eyes will first encounter the rind. First, let me tell you – this isn’t all that’s there. A cut lemon contains many other parts as well, including the white membrane surrounding it. The skin attached to it is called the “peel,” made up of two separate sheets of cells – the outermost is quite thick and releases oils when thinned by water, while the innermost layer contains smaller cells known as “fibrinous.” Both layers contain thin membrane strands filled with tiny air sacs, giving each individual peel a porous texture.
But that’s not all! The majority of lemons are created from peels, vegetable tissue, and pulp – which can be devoid of membranes. The membranes in citrus peels aid in osmosis, meaning that you can induce better diffusion in those membranes with a source of lower osmolality (like water) or higher osmolality (like salt). This process is known as ‘osmotic pressure.’

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