The Effects of Hypotonic Hypertonic and Isotonic
The Effects of Hypotonic Hypertonic and Isotonic
The Effects of Hypotonic Hypertonic and Isotonic
The effects of hypotonic, hypertonic and isotonic solution on animal and plant cells:
• Hypertonic- Concentration with higher solute concentration and less water concentration
• Hypotonic- lower solute concentration and more water concentration
• Isotonic- Solution in which water molecule and solute molecule are equal in concentration.
Food preservation
• The concept of osmosis and diffusion are applied in the preservation of food, such as fruits, fish and
vegetables by using preservatives (salt, sugar/ vinegar)
• Salt solution of hypertonic to tissue of fish. So water leaves the fish tissue and enter the salt solution
by osmosis.
• Fish become dehydrated and cell crenate. Therefore, bacteria can’t grow in fish tissue and bacteria cell
will crenate.
• Preserved fish don’t decay so soon and last longer.
• Preservation with vinegar
• Mangoes are soaked in vinegar which has low pH, vinegar diffuses into the tissues of the mangoes and
become acidic.
• Low pH prevents the growth of microorganism in mangoes and preserved mangoes can last longer.