Spinach is cooked in boiling water and tastes like spinach. Is it because boiling water destroys things in cells?
B, because the cell membrane has selective permeability, spinach does not develop color when it is not boiled in boiling water, and the substances inside will not flow out, so it has no taste of spinach. The spinach cooked in boiling water destroyed the cell membrane inside, making its cell membrane destroyed and inactivated, and the selective permeability became full permeability.