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A Student dissolved 5 g of sugar in 100 mL of distilled water in beaker A. He dissolved 100 g of sugar in 100 mL of distilled water in beaker B. Then he dropped a few raisins of equal weight in each beaker.

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A Student dissolved 5 g of sugar in 100 mL of distilled water in beaker

A. He dissolved 100 g of sugar in 100 mL of distilled water in beaker

B. Then he dropped a few raisins of equal weight in each beaker.

After two hours he found the raisins in A swollen and those in B shrunken. The inference drawn is that.

(1) sugar concentration of raisins is lower than that of solution A and higher than that solution B.

(2) sugar concentration of raisins is higher than that of solution A and lower than that of solution B.

(3) in B the cell membrane of raisins was damaged resulting in bleaching.

(4) in A the permeability of water of the cell membrane of raisins was enhanced

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Correct answer: (2) sugar concentration of raisins is higher than that of solution A and lower than that of solution B.

Explanation:

In the first case, the sugar concentration of raisins was less as compared to the solution in the beaker. As a result, water moves into the raisins causing them to swell.

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