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The effects of hypotonic, hypertonic and isotonic solution on animal and plant cells:
• 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.
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.
• 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.