the effects of hypotonic, hypertonic and isotonic solution on animal and plant cells
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The effects of hypotonic, hypertonic
and isotonic solution on animal and plant cells.
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• Hypertonic- Concentration with higher solute
concentration and less water concentration
• Hypotonic- lower solute concentration and
more water concentration• Isotonic- Solution in which water molecule
and solute molecule are equal in concentration.
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Animal and plant cell In an isotonic solution
• Isotonic solution is a solution in which the concentration of solutes is equal, so:
- Water diffuses into and out of the cell at equal rates.
- There’s no net movement of water across the plasma membrane
- The cells retain their normal shape
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Animal and plant cells in a hypotonic solution
• Solution which contain higher concentration of water and lower concentration of solutes is called as hypotonic solution.
• Since the concentration of water is higher outside the cell, there is a net movement of water from outside into the cell.
• Cell gains water, swells and the internal pressure increases. Eventually burst (haemolysis).
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The effects of hypertonic solution in animal and
plant cell • Contain higher concentration of solutes and less of water than a cell.
• Since the concentration of water is higher within the cell, there is a net movement of water from inside to outside of the cell. (water leaves the cell by osmosis)
• Causes the cell to shrink as its internal pressure decreases.
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Hypertonic solution on plant cell
• Water diffuses out of the large central vacuole by osmosis. Water lose from both vacuole and cytoplasm cause to shrink.
• Plasma membrane pulls away from the cell wall. (plasmolysis).
• Become flaccid and less turgid.• Cell wall doesn’t shrink because it
is strong and rigid.
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• If plasmolysis continues, death may result.
• If we placed the plasmolysed plant cell in a hypotonic solution (pure water), water moves into the cell by osmosis and become turgid again. (deplasmolysis)
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Food preservation• The concept of osmosis and diffusion
are applied in the preservation of food, such as fruits, fish and vegetables by using preservatives (salt, sugar/ vinegar)
• Salt solution of hypertonic to tissue of fish. So water leaves the fish tissue and enter the salt solution by osmosis.
• Fish become dehydrated and cell crenate. Therefore, bacteria can’t grow in fish tissue and bacteria cell will crenate.
• Preserved fish don’t decay so soon and last longer.
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• Preservation with vinegar• Mangoes are soaked in vinegar
which has low pH, vinegar diffuses into the tissues of the mangoes and become acidic.
• Low pH prevents the growth of microorganism in mangoes and preserved mangoes can last longer.