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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.
Possibly evaporation. The extent of evaporation depends on the surface of the container.
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.
0.2 Liters per hour... (apex;p)
0.2 Liters per hour... (apex;p)
0.2 Liters per hour... (apex;p)
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..
Raisin imbibes water and swells up. Imbibition is actually absorption of water as raisins are dry, they take up water from hypotonic solution .
The grammer is wrong here...should be "what change is observed when a leaf was boiled in warm water in an experiment".
no