The formulation of Fick's first law can explain a variety of complex phenomena in the context of food and cooking: Diffusion of molecules such as ethylene promotes plant growth and ripening, salt and sugar molecules promotes meat brining and marinating, and water molecules promote dehydration. Fick's first law can also be used to predict the changing moisture profiles across a spaghetti noodle as it hydrates during cooking. These phenomena are all about the spontaneous movement of particles of solutes driven by the concentration gradient. In different situations, there is different diffusivity which is a constant.