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Flapping of bee's wings helps to evaporate water from nectar in honey cells, leading to a higher concentration of sugar. This evaporation process reduces the water content in the nectar, creating a more concentrated sugar solution that eventually becomes honey.
It causes the reaction to speed up showing more simple sugar in a solution, faster than just letting it sit.
If you're asking about what the term isotonic means...there are three basic types of solutions- Hypertonic, Hypotonic and Isotonic Hypertonic Solutions are solutions that contain more solute than the other solution in question. Hypotonic solutions are less concentrated with solute than the other solution (When i refer to the "other solution" usually when you talk about isotonic solutions etc, you are talking about it in reference to another solution) Isotonic solutions are solutions that contain an EQUAL amount of solute with the other solution and the solute diffuses equally from one solution to the other... SOrry if anything is innaccurate, but a proper definition (other than mine) shouldn't be hard to get once you understand this...
Most experts recommend 1 part sugar to 4 parts water. Ratios from 1:3 to 1:5 are all similar to the sugar concentrations found in the nectar of hummingbird-pollinated flowers, but solutions stronger than 1:3 may not provide enough water, especially in hot, dry wearther, and those weaker than 1:5 may not attract the birds.Use only white granulated sugar, not honey, powdered sugar or artificial sweeteners.Food coloring is unnecessary and possibly harmful.Sugar water spoils quickly, so be sure to change the feeder solution every 2 to 4 days even if there is some left.Cleaning the feeder thoroughly at least once a week will help prevent spoilage and diseases transmission.Boiling the solution isn't necessary but may help delay spoilage.Always refrigerate any leftover solution.
It insures a higher concentration of sugar and better dissolving because a hummingbird could easily choke on a single grain of sugar. It also reduces the chance of bacterial growth or fermentation.
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).
The chip placed in the sugar solution will likely be longer due to osmosis. Water will move into the chip causing it to swell, whereas water in the chip placed in water will not have as strong an osmotic effect.
A solution.
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.
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).
when raisins are placed in concentrated solution of sugarthen they will swell up
When red blood cells are placed in a 10% glucose solution, they will undergo crenation, which is the shrinking and deformation of the cells due to water loss through osmosis. The hypertonic solution causes water to move out of the cells, resulting in the cells losing their normal shape and structure.
When pollen grains are placed in a 10 percent sugar solution, they will absorb water from the solution through osmosis. This can cause the pollen grains to swell and become turgid. The sugar solution provides a hypertonic environment, leading to an influx of water into the pollen grains.
When sugar is placed in water, it dissolves to form a sugar solution. The sugar molecules break apart and mix with the water molecules, resulting in a homogeneous mixture.
you will die
yes but dont eat it
the concentration inside and outside the cells are unequal, to make the balance correct water is lost from the cell. If the sugar concentration outside the cell is much higher than that inside the cell then the cell may "implode". If the concentration outside the cell is less than that inside the cell then the cell gains water and may burst or "explode".