Preservation of foods by using salts and sugars works by
A.raising pH
B. lowering osmotic pressure
C. creating a hypertonic environment
D. creating a hypotonic environment
Answers
Answered by
3
Dear respected friend,
Salts and sugars are known to form a special environment of osmotic pressures that are of two types one is hypotonic which has "Excess" of water solutions inside the bodies or a higher water potential for keeping the body's framework and systems to be in a proper condition. Hypertonic environment does the contrary and follows up with a deprivation of water inside the bodies with a lower water potential and osmotic pressure being lower than usual.
If you see in a typical Plant cells and apply higher concentration of Salts and sugars in a solution it'll act as a hypertonic solution that means it'll take the space of water and remove the required space from water itself, Hence the plant cells is deprived of water solution and is filled with solutes causing them to shrink that is Plasmolysis and if it's having the abundance of water then it'll support "the plant cell" and bring about trugidity which makes cell in a smooth working function.
Lowering the osmotic pressure is not applicable because an osmotic pressure is lowered when there is "a balance" or "imbalance" between the relation of "water" and "salt and sugar molecules" this will also mean that there might be a "higher" or a "lower" concentration, which is not abiding by the properties of salt and sugar molecules of "removing the water". Raising the pH or Lowering it will not affect the conditions of the organism which can reproduce in foods which are properly preserved.
Hence, the above option which satisfies the criteria will be definitely, Option C) It'll Create a hypertonic environment.
Hope this helps you and solves your doubts for a hypertonic and hypotonic environment in organisms !!!!
Salts and sugars are known to form a special environment of osmotic pressures that are of two types one is hypotonic which has "Excess" of water solutions inside the bodies or a higher water potential for keeping the body's framework and systems to be in a proper condition. Hypertonic environment does the contrary and follows up with a deprivation of water inside the bodies with a lower water potential and osmotic pressure being lower than usual.
If you see in a typical Plant cells and apply higher concentration of Salts and sugars in a solution it'll act as a hypertonic solution that means it'll take the space of water and remove the required space from water itself, Hence the plant cells is deprived of water solution and is filled with solutes causing them to shrink that is Plasmolysis and if it's having the abundance of water then it'll support "the plant cell" and bring about trugidity which makes cell in a smooth working function.
Lowering the osmotic pressure is not applicable because an osmotic pressure is lowered when there is "a balance" or "imbalance" between the relation of "water" and "salt and sugar molecules" this will also mean that there might be a "higher" or a "lower" concentration, which is not abiding by the properties of salt and sugar molecules of "removing the water". Raising the pH or Lowering it will not affect the conditions of the organism which can reproduce in foods which are properly preserved.
Hence, the above option which satisfies the criteria will be definitely, Option C) It'll Create a hypertonic environment.
Hope this helps you and solves your doubts for a hypertonic and hypotonic environment in organisms !!!!
Similar questions