What vegetables should you not put in the fridge?

Garlic, Onions, and Shallots With the exception of spring onions and scallions, alliums shouldn't be stored in the fridge. These bulbs benefit from being kept in a cool, dry, dark place. And make sure to avoid wrapping them in plastic bags. Your shallots, onions, and garlic want to breathe!

bonappetit.com - 8 Fruits and Vegetables You Shouldn't Be Refrigerating

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Garlic, Onions, and Shallots

With the exception of spring onions and scallions, alliums shouldn’t be stored in the fridge. These bulbs benefit from being kept in a cool, dry, dark place. And make sure to avoid wrapping them in plastic bags. Your shallots, onions, and garlic want to breathe! And breathing in a plastic bag isn’t the easiest thing to do.

Hard Squashes

You should store summer squash (like zucchini) in the fridge, but thick-skinned squash like acorn, butternut, or kabocha should stay at room temperature. This is partially to preserve their texture, but it’s mostly because squash tend to take up a lot of real estate in the drawers and on the shelves of your fridge. It’s crowded enough as it is in there, so keep those hard squash out on the counter and save that space for something else.

Potatoes and Sweet Potatoes

Similar to the alliums we were talking about earlier, you want to store these starchy vegetables in a cool, dry, dark place. This keeps potatoes from sprouting, which is facilitated by sunlight and moisture. Sprouting your potatoes won’t result in more potatoes, just the added chore of trimming off the sprouts (which taste terrible and have some potentially harmful compounds in them).

Corn

Corn isn’t really a vegetable—a story for another time—and it doesn’t really belong in the fridge. But that doesn’t mean that you can’t call it one...or put it in the fridge. Putting corn in the fridge isn't going to hurt it per se, and it may keep it fresher longer, but if you're going to use it within a day or two you might as well leave it out and free up some fridge space.

Alex Lau

Stone Fruit

Like tomatoes, putting stone fruits—think plums, peaches, and cherries—in the fridge can make their flesh go mealy. So if you want that incredible, silky, juice-dripping-down-your-chin bite, leave them out on the counter. Once you pick a pineapple, it doesn't get any riper, so you should try to buy a perfectly ripe pineapple with the intention of eating it sooner rather than later. That also means that you should just leave it at room temperature—keeping it in the fridge isn't going to have an effect on its ripeness.

Melons

You could put melons in the fridge...if you really wanted to. But we prefer to eat melons at room temperature, so the flesh is as soft as possible. Changing the temperature of the melon will tense up the interior, possibly making it a tad less succulent.

Now, let's use those room temperature tomatoes:

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Does water have a taste?

Can we drink pure water? Yes,but pure water has no color, taste, or smell because there are no minerals or trace elements.

customs.go.jp - Does pure water taste good? : Central Customs Laboratory

Q. Does pure water taste good?

A. The water we drink contains chlorine (used for disinfecting) and minerals (calcium, magnesium, sodium, potassium, etc.). These impurities affect the boiling and melting points of the water. Can we drink pure water? Yes,but pure water has no color, taste, or smell because there are no minerals or trace elements.

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What is pure water?

A dictionary defines water as a "compound of oxygen and hydrogen. he molecular formula is H 2 O Pure water is free of color, taste, or smell and in a liquid state at room temperature, boils at 99.974°C under one bar, has its maximum concentration at 4°C, and freezes at 0°C." This is the definition of pure water, somewhat different from the water we drink every day. The Central Customs Laboratory uses pure water for analyses, reagent preparation, and equipment and utensils. At the laboratory, the daily consumption of pure water is about 100 liters. Pure water is created by water purification system in the laboratory.

[ Reference ]

Melting point: Temperature at which a solid melts into a liquid

Boiling point: Temperature at which a liquid boils into a gas

Water concentration at 4°C: 1.00 g/cm3

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