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???????
Osmosis is a process that explains the movement of water molecules across a semi-permeable membrane from an area of lower solute concentration to an area of higher solute concentration. In the case of placing sugar on strawberries, osmosis can help explain why a watery syrup forms.
When sugar is sprinkled onto strawberries, it forms a concentrated sugar solution on the surface of the fruit. The sugar molecules in this syrup attract water molecules through osmosis. The concentration of sugar is higher outside the strawberry than inside the fruit.
Due to osmosis, water molecules from inside the strawberry move across the semi-permeable membrane of the fruit's cells towards the higher sugar concentration on the outside. This causes a net movement of water from the inside to the outside of the strawberry.
As the water moves out of the strawberry, it combines with the dissolved sugar on the surface, creating a watery syrup. This phenomenon can be observed when the strawberries become juicier or appear to have a syrup-like substance.
In summary, osmosis explains why a watery syrup forms when sugar is placed on strawberries. It occurs because the sugar acts as a solute, creating a higher concentration outside the fruit. Water molecules move out of the strawberry's cells through osmosis, resulting in the formation of a watery syrup by combining with the dissolved sugar.