Resins and dried apricots swell when placed in water due to osmosis, a process where water molecules move from an area of lower solute concentration (the water) to an area of higher solute concentration (the dried fruit or resin). For dried apricots, this rehydration restores moisture, reactivating their natural texture and flavor. In the case of resins, water absorption can soften the material, making it more pliable. This swelling helps both substances regain their original form and properties.
Dry apricots placed in a salt solution don't swell because the higher concentration of salt outside the apricots creates a hypertonic environment. In a hypertonic solution, water moves out of the apricots to balance the concentration of solutes, resulting in dehydration rather than swelling. In contrast, when dry apricots are kept in pure water, they are in a hypotonic environment, prompting water to move into the apricots, causing them to swell as they rehydrate.
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Apricots swell when placed in water due to the process of osmosis. The water moves from an area of lower solute concentration (the water) to an area of higher solute concentration (the inside of the apricot), causing the fruit to absorb water and expand. This process hydrates the cells within the apricot, making it plumper and softer. Additionally, the cellulose and pectin in the fruit's cell walls help retain the absorbed water.
No
first they will swell up due to endosmosis
If a cell is placed in pure water, the water will move into the cell through osmosis, causing it to swell and potentially burst. This process is known as cytolysis and can result in cell death.
When a prune is placed in distilled water, it will swell. This is because distilled water has a higher concentration of water molecules compared to the prune, causing water to move into the prune through osmosis, resulting in swelling as the prune absorbs water.
it cause it to swell
water enters a cell by osmosis, causing the cell to swell.
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An egg without its shell swells when placed in water due to osmosis. The egg's contents have a higher concentration of solutes compared to the surrounding water, leading water to move into the egg through the semi-permeable membrane. This influx of water causes the egg to expand and swell.
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.