y-x divided by y multiplied by 100
here
x = weight of dry raisins
y = weight of swollen raisins
w2-w2/w1*100
water absorption coefficient = 1/a x M/sqrt time a = surface area M = Mass of water absorbed This calculation is relevant to Properties of Masonry Units.
Raisin imbibes water and swells up. Imbibition is actually absorption of water as raisins are dry, they take up water from hypotonic solution .
salt water because the raisins the salt expands the raisins
it would absorb the water into the raisins to equal out the concentration within the water and the raisins.
you need water to get things runing orange juice (as a source of vitamin C) increase iron absorption by 85 percent. green tea instead of water, iron absorption reduced by 62 percent Coffee reduce iron absorption by 35 percent. The iron in meat is about 40 percent heme and 60 percent non-heme. non-heme form found in plant sources such as grain products, fruits, vegetables, and in iron fortified foods.
The absorption of electromagnetic radiation by water depends on the state of the water.
Raisins are just dried grapes, so when raisins are kept in water they re-absorb liquid (that they lost in the drying process). They swell to accommodate the new liquid.
the pupose is compared to regular water the raisins will sink and the vinegar,bakingsoda with water makes a chemical reaction for the raisins to float.
the amount of water soaked by raisins increases with increase in time up to its maximum limit.. and it will absorb more water in more temperature.. I mean if we take 10 gm of raisins in icy water and same amount in normal water then we can observe that in normal water raisins absorb more water..
no
answer it
I am testing why the raisins canfloat compared with regular water.