how does osmosis explain the fact that a watery syrup forms when you put sugar on strawberries?
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Osmosis can help explain why a watery syrup forms when you put sugar on strawberries. Osmosis is the process by which solvent molecules, such as water, move from an area of lower solute concentration to an area of higher solute concentration through a semi-permeable membrane. In this case, the sugar acts as the solute and water is the solvent.
When you sprinkle sugar on strawberries, the sugar molecules come into contact with the water present in the strawberries. The sugar molecules are highly concentrated, while the water molecules inside the strawberries have a lower concentration. To reach an equilibrium, water molecules begin to move from the strawberries (area of lower concentration) through the semi-permeable cell membranes of the strawberries to the sugar (area of higher concentration). This movement of water molecules is driven by osmosis.
As water molecules move out of the strawberries and into the sugar, the strawberries lose water and the sugar becomes dissolved in the water. This dissolving of sugar in water forms a syrup-like liquid around the strawberries. The process will continue until there is an equal concentration of sugar on the surface of the strawberries and in the surrounding syrup.
So, osmosis helps explain why the combination of sugar and strawberries results in the formation of a watery syrup. It is the movement of water molecules from an area of lower solute concentration (inside the strawberries) to an area of higher solute concentration (sugar) that leads to this phenomenon.