gain water in the distilled water and lose water in the salty water
Salt draws water from plant cells. This causes the cells to dehydrate and the plant to shrivel up and die.
Nothing would happen because the plant cell has a cell wall and it will protect it from shriveling up or dying.
Because it makes it cooler instead of using regular water.
Phosphate Buffered Saline (PBS): a salty solution of constant pH to keep tissues, cells, and proteins intact during maceration
If you put the blood cells in very salty water the molecules would go from a higher concentration to a lower. In conclusion the blood cells would shrink.
It would get salty! duhhh
No.
The cells of the vegetable loose their water
Salt draws water from plant cells. This causes the cells to dehydrate and the plant to shrivel up and die.
Nothing would happen because the plant cell has a cell wall and it will protect it from shriveling up or dying.
as u know, seawater is salty ,that is hypertonic.. when u place RBC in sea water it will swell and then burst.
Because it makes it cooler instead of using regular water.
The halophytes are able to tolerate salty soil because they can concentrate salt in their root cells and the high salt concentration keeps water from diffusing out of the cells into the surrounding salty soil.
The cells will lose water through diffusion to the salty medium until the concentrations of sodium in the cell is equal to the concentration in the medium
when a vegetable is placed in very salty water, the vegetable becomes soft and collapses. Why does this happen?
when a vegetable is placed in very salty water, the vegetable becomes soft and collapses. Why does this happen?
when a vegetable is placed in very salty water, the vegetable becomes soft and collapses. Why does this happen?