WHEN IT IS IN PURE WATER IT WILL SWELL UP DUE TO ENDOSMOSIS .
LATER WHEN IT IS TRANSFERRED TO SUGAR SOLUTION IT WILL SHRINK DUE TO EXOSMOSIS ie, THE WATER WATER MOVES OUT OF THE CELL

The Effect of Soaking Dry Apricots in Water and Transferring to Sugar Solution

When dry apricots are soaked in water and later transferred to a sugar solution, several changes occur as a result of the osmosis process. Osmosis is the movement of water molecules from an area of lower solute concentration to an area of higher solute concentration through a semi-permeable membrane.

Soaking in Water:
When dry apricots are soaked in water, the following changes take place:

1. Rehydration: The dry apricots absorb water through their semi-permeable cell membranes. This process is known as rehydration, and it causes the apricots to swell and regain their original plumpness and juiciness.

2. Mass Increase: As the dry apricots absorb water, their mass increases. This can be measured by weighing the apricots before and after soaking.

3. Texture Improvement: The dry apricots become softer and less dry in texture due to the absorption of water. This makes them more palatable and enjoyable to eat.

4. Flavor Enhancement: The absorption of water also helps to enhance the flavor of the dry apricots. The rehydration process allows the natural sugars and other flavor compounds within the apricots to become more pronounced.

Transfer to Sugar Solution:
When the rehydrated apricots are transferred to a sugar solution, the following changes occur:

1. Osmosis: The sugar solution has a higher solute concentration compared to the rehydrated apricots. As a result, water molecules from the apricots move out through osmosis, attempting to equalize the solute concentration on both sides of the semi-permeable membrane.

2. Loss of Water: The rehydrated apricots lose water to the sugar solution, causing them to shrink and become slightly wrinkled. This is because the higher solute concentration in the sugar solution draws water out of the apricots.

3. Sweetening: As water is lost from the apricots, the sugar molecules from the sugar solution enter the apricot cells. This results in the apricots becoming sweeter in taste.

4. Preservation: The presence of sugar in the solution acts as a preservative, helping to extend the shelf life of the apricots by inhibiting the growth of microorganisms. It also helps to maintain the texture and flavor of the apricots over a longer period of time.

In conclusion, soaking dry apricots in water and transferring them to a sugar solution leads to rehydration, texture improvement, flavor enhancement, loss of water, sweetening, and preservation. This process helps to restore the original qualities of the dry apricots and enhances their taste and shelf life.