Describe the preservation principle of salting ​

Salting, especially of meat, is an ancient preservation technique. The salt draws out moisture and creates an environment inhospitable to bacteria. If salted in cold weather (so that the meat does not spoil while the salt has time to take effect), salted meat can last for years.☜(ﾟヮﾟ☜)   (⌐■_■)

answer:

the water molecules are transferred from the roots to the stem or top parts of the tall tree because of important properties of water which are adhesion, cohesion and capillary action. cohesion is the property of water molecules keeps water molecules in a combined state by sharing of bonds between them at the atomic level. adhesion allows the interaction of water molecules with other substances or substrate. adhesion will cause the attachment of water molecules to the wall of the vessel (xylem) of the plant. capillary action occurs when the adhesive force to the vessel wall is stronger than the cohesive force between water molecules. capillary action mimics the transfer of water from a tube or pipe. in this way water utilizes its property to transfer water from down to top level of the plant.