No, a concentrated solution has a high amount of solute dissolved in a solvent. In the case of water and sugar, the concentration of sugar would need to be higher in order for the solution to be considered concentrated.
The solution become more concentrated in sugar.
If you distilled a sugar water solution, the water would evaporate and be collected as vapor, leaving the sugar behind. As the temperature increases, the water turns into steam, while the sugar, which has a much higher boiling point, remains in the distillation flask. The result would be distilled water free of sugar, and the residual sugar would be concentrated in the original container. This process effectively separates the two components based on their differing boiling points.
If the sugar solution is more concentrated than the sap vacuole, water will move out of the vacuole into the surrounding solution via osmosis. This can cause the plant cell to shrink and become plasmolyzed.
Those animal cells placed in pure water will swell but plant cells are restricted by their cells walls. If place in a solution high in sugar (or even salt), both cells will shrink in a process called crenation (shriveling).
No, a concentrated solution has a high amount of solute dissolved in a solvent. In the case of water and sugar, the concentration of sugar would need to be higher in order for the solution to be considered concentrated.
The solution become more concentrated in sugar.
When a potato is placed in a concentrated sugar solution, water will move out of the potato cells via osmosis, resulting in the potato shrinking and becoming soft and limp. This is because the sugar solution has a higher solute concentration than the potato cells, causing water to move from an area of higher water concentration (inside the potato) to an area of lower water concentration (the sugar solution).
To make a sugar solution more concentrated, you can heat the solution to evaporate some of the water content, thus increasing the ratio of sugar to water. Another way is to keep the solution in an open container to allow water to evaporate naturally, leaving behind a more concentrated sugar solution.
If a raisin is placed in a low concentrated sugar solution, water will move from the high concentration inside the raisin to the low concentration solution, causing the raisin to swell up and become plump as it absorbs water through the process of osmosis.
When you put a sugar-concentrated solution in water, the sugar molecules will dissolve in the water due to their polarity. This process forms a homogenous mixture where the sugar molecules are evenly distributed throughout the water, creating a sweet solution.
Injecting a highly concentrated sugar solution into a growing pumpkin can cause the cells to take in excess water through osmosis, leading to swelling and potential bursting of the pumpkin. This can affect the overall growth and health of the pumpkin plant.
In the concentrated sugar solution, water will move out of the potato cube, causing it to shrink due to osmosis. In distilled water, water will move into the potato cube, causing it to swell due to osmosis.
if this is an osmosis questions. the one in sugar will shrink and the one in water should swell up. in the sugar solution the concentration or [] of sugar is high outside therefore the water moves from inside the potato to the outside to try to equalize the []. the opposite is true for the potato in distilled water
Sugar dissolves in water to form a homogeneous solution.
The lowest pH would be found in the concentrated sodium hydroxide solution, as it is a strong base. The pH of gastric fluid is typically around 1.5-3.5, whereas pure water and a concentrated sugar solution are close to pH 7 (neutral) and slightly acidic, respectively.
Yes, sugar and water mixed together are considered a solution. Sugar water is a solution because the sugar dissolves into the water.