A cell is hypertonic when it has a greater concentration than its environment, but, when a solution is hypertonic, it has a greater concentration than the cell it is being compared to. For example, a 5% salt solution is hypertonic to an onion cell while the onion cell is hypotonic to the solution.
The salt concentration of an onion cell must be less than 5% - actually its somewhere between 1.6 and 1.3 percent.
This question should not be in genetics, but I don't feel like switching it.
Onion cells plasmolyze when placed in a hypertonic solution because water moves out of the cell, causing the central vacuole to shrink and the cell membrane to pull away from the cell wall. This occurs to balance the water concentration inside and outside the cell.
NaCl is used in plasmolysis of onion cells to create a hypertonic solution, causing water to move out of the cell and shrink the cell contents away from the cell wall. This helps in studying the structure of the cell membrane and cell wall under different conditions.
If the concentration of salt is higher OUTSIDE the cell, then water will move from the cell to the outside (osmosis) to equilibrate the concentration gradient that you have created! Water will leave the cell, and the cell will shrink (due to the decrease in volume).
As the "salt solution" is a hypertonic solution which has the concentration of the solute outside of the cell is higher than the inside's. That also means the concentration of the water is now smaller in the outside of the cell than the inside's, which make the water molecules diffuse from the inside of the cell to the outside, resulted in making the cell (onion cell in this case) shrunken, or smaller.
When you put an onion in salt water, the salt creates a hypertonic environment, causing water to move out of the onion cells through osmosis. This process results in the onion becoming limp and releasing some of its natural juices into the water. Additionally, the salt can enhance the flavor of the onion while also drawing out some of its moisture. Over time, this can lead to a brined effect, making the onion more flavorful.
If an onion cell epidermis is placed in a hypertonic solution, water will move out of the cell due to osmosis, causing the cell to shrink and the cell membrane to pull away from the cell wall. This process is known as plasmolysis.
Onion cells plasmolyze when placed in a hypertonic solution because water moves out of the cell, causing the central vacuole to shrink and the cell membrane to pull away from the cell wall. This occurs to balance the water concentration inside and outside the cell.
NaCl is used in plasmolysis of onion cells to create a hypertonic solution, causing water to move out of the cell and shrink the cell contents away from the cell wall. This helps in studying the structure of the cell membrane and cell wall under different conditions.
Iodine solution stains the starch granules in the onion cells, making them appear darker under a microscope. This helps visualize the structure and distribution of the starch granules within the cells, providing information about the cellular organization of the onion tissue.
oh pang Gangnam Style
If the concentration of salt is higher OUTSIDE the cell, then water will move from the cell to the outside (osmosis) to equilibrate the concentration gradient that you have created! Water will leave the cell, and the cell will shrink (due to the decrease in volume).
The onion peel will shrink and dehydrate due to osmosis. The strong sugar solution will draw the water out of the onion cells, causing them to lose water and shrink in size.
Onions are commonly used in osmosis demonstrations because they have cell walls that allow water to pass through. By placing an onion slice in a hypertonic solution, like salt water, you can observe osmosis in action as water moves out of the onion cells, causing them to shrink and wrinkle. This helps to illustrate the concept of osmosis effectively.
As the "salt solution" is a hypertonic solution which has the concentration of the solute outside of the cell is higher than the inside's. That also means the concentration of the water is now smaller in the outside of the cell than the inside's, which make the water molecules diffuse from the inside of the cell to the outside, resulted in making the cell (onion cell in this case) shrunken, or smaller.
When you put an onion in salt water, the salt creates a hypertonic environment, causing water to move out of the onion cells through osmosis. This process results in the onion becoming limp and releasing some of its natural juices into the water. Additionally, the salt can enhance the flavor of the onion while also drawing out some of its moisture. Over time, this can lead to a brined effect, making the onion more flavorful.
All organisms are made of cells. An onion is and organism, hence all parts of an onion are made of cells.
If you place an onion skin cell into a 10 percent sugar solution, water will flow out of the cell via osmosis due to the higher concentration of sugar outside the cell. This will cause the cell to shrink and undergo plasmolysis as it loses water and shrivels up.