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Oxygen
Digested food substances :
Glucose
Amino acid
Glycerol
Fatty acid
Carbon dioxide
Urea
Lactic acid
Excess water
Hypertonic solution
Isotonic solution
Hypotonic solution
Isotonic solution
All cells contain a solution of salts n other
solutes
Plants-solutes are located in the vacuole
-cellulose cell wall( fully permeable to
solutes and water)
The interstitial fluid surrounding animal
cells is usually isotonic to the cytoplasm
fluid.
Hypotonic solution
When the concentration of solute outside
a cell is lower than the concentration
inside the cell.
Cell + Hypotonic solution = There is a net
movement of water from outside into the
cell. So, water enters the cell
Causing it to swell up.
The cell will gain water and grow larger. In plant cells, the central vacuoles will fill
and the plant becomes stiff and rigid, the cell wall keeps the plant from bursting
In animal cells, the cell may be in danger of bursting, organelles called
CONTRACTILE VACUOLES will pump water out of the cell to prevent this.
Haemolysis
The bursting of red blood cells
Plasma membrane is too thin have to
withstand the osmotic pressure
It is extremely hypotonic ,cells swell up
and eventually burst
In animal cells
Plant cells
Do not burst because the rigid cell wall
Plant cells + Hypotonic solution= water
diffuses into the large vacuole by osmosis
The vacuole expand and swell up
The cells become turgid
The cell wall is strong enough to resist the
pressure.
Cells produce turgor pressure.
Hypertonic solution
Solution in which the concentration of
solutes in the solution is higher than the
concentration of solutes within the cell.
Water moves from inside to the outside of
the cell
The cells will shrink
The red blood cells have undergone
crenation
Plasmolysis
A shrinking of cytoplasm due to osmosis
The cells become flaccid
The cellulose cell wall does not shrink
because it is strong
Wilting will occur
Osmosis application
Unicellular organism Paramecium sp
Live in freshwater surrounded by
hypotonic solution.
Water flowing onto the cytoplasm by
osmosis osmoregulation
Other methods that not only help to preserve food, but also add flavour,
include pickling, salting, smoking, preserving in syrup or alcohol, sugar
crystallisation and curing.