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How does osmosis explain the fact that a watery syrup forms when you put sugar on strawberries?

The addition of sugar to the outside of the strawberry makes a solution that is more concentration outside the strawberry than inside the fruit. Water moves from inside to the outside (trying to dilute the sugar solution) and water from the inside of the strawberry plus the sugar makes the "watery syrup."

How does osmosis explain the fact that a watery syrup forms the sugar on a strawberry???????

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