Question 17
Classify the following into osmosis/diffusion
Solution:
1. Swelling up of a raisin on keeping in water.
2. Spreading of virus on sneezing.
3. Earthworm dying on coming in contact with common salt.
4. Shrinking of grapes kept in thick sugar syrup.
5. Preserving pickles in salt.
6. Spreading of smell of cake being bakedthrough out the house.
7. Aquatic animals using oxygen dissolved in water during respiration.
Classify the following into osmosis/diffusion
Solution:
1. Swelling up of a raisin on keeping in water.
2. Spreading of virus on sneezing.
3. Earthworm dying on coming in contact with common salt.
4. Shrinking of grapes kept in thick sugar syrup.
5. Preserving pickles in salt.
6. Spreading of smell of cake being bakedthrough out the house.
7. Aquatic animals using oxygen dissolved in water during respiration.
(a) Swelling up of a raisin on keeping in water.
osmosis
solution: Pure water has very little solute concentration than the raisin, so osmosis occurs, water enters the raisin, and raisin swells up It is also called end osmosis or de plasmolysis
(b) Spreading of virus on sneezing.
Diffusion
Solution: It involves the movement of the viral particle from a region of higher conc. to that of lower concentration.
(c) Earthworm dying on coming in contact with common salt.
osmosis
Solution: earthworm doesn't have a respiratory system they respire through the skin they cannot tolerate the high concentration of salt by the sensitive skin& they won’t be able to respire properly.
(d) Shrinking of grapes kept in thick sugar syrup
osmosis
Solution: liquid moves from higher concentration to lower concentration here grapes are at higher concentration.
(e) Preserving pickles in salt.
Osmosis
(f) Spreading of smell of cake being baked throughout the house
diffusion
When cake is baked the smell of the food is diffused into the air.
(g) Aquatic animals using oxygen dissolved in water during respiration.
diffusion
Solution: The most notable is simple osmosis, or dehydration. Salt or sugar, whether in solid or aqueous form, attempts to reach equilibrium with the salt or sugar content of the food product with which it is in contact. This has the effect of drawing available water from within the food to the outside and inserting salt or sugar molecules into the food interior.
(a) Swelling up of a raisin on keeping in water.
osmosis
solution: Pure water has very little solute concentration than the raisin, so osmosis occurs, water enters the raisin, and raisin swells up It is also called end osmosis or de plasmolysis
(b) Spreading of virus on sneezing.
Diffusion
Solution: It involves the movement of the viral particle from a region of higher conc. to that of lower concentration.
(c) Earthworm dying on coming in contact with common salt.
osmosis
Solution: earthworm doesn't have a respiratory system they respire through the skin they cannot tolerate the high concentration of salt by the sensitive skin& they won’t be able to respire properly.
(d) Shrinking of grapes kept in thick sugar syrup
osmosis
Solution: liquid moves from higher concentration to lower concentration here grapes are at higher concentration.
(e) Preserving pickles in salt.
Osmosis
(f) Spreading of smell of cake being baked throughout the house
diffusion
When cake is baked the smell of the food is diffused into the air.
(g) Aquatic animals using oxygen dissolved in water during respiration.
diffusion
Solution: The most notable is simple osmosis, or dehydration. Salt or sugar, whether in solid or aqueous form, attempts to reach equilibrium with the salt or sugar content of the food product with which it is in contact. This has the effect of drawing available water from within the food to the outside and inserting salt or sugar molecules into the food interior.
