It plumps up then goes back down and comes up again and it will keep doing that
Yes.
Sodium hydrogencarbonate and citric acid react.
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.
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..
it soaks up and turns softer .but does not turn back to a grape it soaks up and turns softer .but does not turn back to a grape
no
answer it
I am testing why the raisins canfloat compared with regular water.
y-x divided by y multiplied by 100 here x = weight of dry raisins y = weight of swollen raisins