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Turgid, Flaccid and Plasmolysed

Raisins swell...

Question

Raisins swell up after being placed in a beaker containing water for some time because :

(1) the concentration of water in the cell sap is higher than the water in the beaker

(2) the concentration of water in the cell sap is lower than the water in the beaker

(3) the concentration of water in the cell sap is the same as that of water in the beaker

(4) water inside the raisins passed out of them when placed in a beaker of water

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Solution

As the concentration of water inside the cell sap is lower, the water from beaker will move inside the cell sap resulting in the swelling of raisins. This process is termed as osmosis.

Hence, the correct answer is option 2.

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Q. A student soaked 5 g of raisins in beaker (A) containing 25 mL of ice-chilled water and another 5 g of raisins in beaker (B) containing 25 mL of tap water at room temperature. After one hour the student observed that:
(1) water absorbed by raisins in beaker (A) was more than that absorbed by raisins of beaker (B).
(2) water absorbed by raisins in beaker (B) was more than that absorbed by raisins of beaker (A).
(3) the amount of water absorbed by the raisins of both beakers (A) and (B) was equal.
(4) no water was absorbed by raisins in either of the beakers (A) and (B).

Q. Each of the three beakers A, B and C contained 50 mL of distilled water. A student placed five raisins in each beaker. The raisins for each beaker weighed the same. The beakers were kept at room temperature. The raisins were removed from beaker A after 10 minutes, from beaker B after 20 minutes and from beaker C after one hour. On calculating the percentage of water absorbed by the raisins, it was found that:
(1) maximum absorption of water by raisins was in beaker C
(2) maximum absorption of water by raisins was in beaker B
(3) minimum absorption of water by raisins was in beaker C
(4) absorption of water was equal in raisins of all the three beakers

Q. A Student dissolved 5 g of sugar in 100 mL of distilled water in beaker A. He dissolved 100 g of sugar in 100 mL of distilled water in beaker B. Then he dropped a few raisins of equal weight in each beaker. After two hours he found the raisins in A swollen and those in B shrunken. The inference drown is that:
(1) sugar concentration of raisins is lower than that of solution A and higher than that solution B.
(2) sugar concentration of raisins is higher that that of solution A and lower that that of solution B.
(3) in B the cell membrane of raisins was damaged resulting in bleaching.
(4) in A the permeability of water of the cell membrane of raisins was enhanced

Q. The following data was obtained on performing an experiment for determining the percentage of water absorbed by raisins:

Mass of water in the beaker	=	50 g
Mass of dry raisins	=	20 g
Mass of raisins after soaking in water	=	30 g
Mass of water left in the beaker after the experiment	=	40 g

The percentage of water absorbed by raisins will be:

(1) 10%
(2) 25%
(3) 45%
(4) 50%

Q. 5 dry raisins were placed in each of the two beakers containing 50 mL of water. After four hours, the raisins were taken out and wiped. For calculating the percentage of water absorbed by raisins, the raisins should have been weighed:

(1) only before placing in water

(2) only after four hours of their being in water

(3) both before and after placing in water

(4) before and at intervals of every hours

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