Match List-I (situation) with List-II (result of osmosis).
| List-I (Situation) | List-II (Result of osmosis) |
|---|---|
| (A) Blood cells placed in water containing less than 0.9% (mass/volume) salt | (I) Revive |
| (B) A bacterium on salted meat or candied fruit | (II) Swell |
| (C) A raw mango placed in concentrated salt solution | (III) Loses water and shrivels into pickle |
| (D) Wilted flowers placed in fresh water | (IV) Loses water, shrivels and dies |
Choose the correct answer from the options given below:
Answer & explanation
Correct answer: option 4
The correct answer is Option (4) → A-II, B-IV, C-III, D-I
In osmosis the solvent (water) flows through a semipermeable membrane from the dilute side to the concentrated side. A cell in a more concentrated solution loses water; a cell in a less concentrated solution or in fresh water takes in water.
(A) Blood cells placed in water containing less than 0.9% (mass/volume) salt — This matches (II) Swell. The water outside is less concentrated than the fluid inside the cells, so water flows into the cells.
(B) A bacterium on salted meat or candied fruit — This matches (IV) Loses water, shrivels and dies. The salt or sugar around it is very concentrated, so water leaves the bacterium. This is why salting and adding sugar preserve food.
(C) A raw mango placed in concentrated salt solution — This matches (III) Loses water and shrivels into pickle. Water moves out of the mango into the brine.
(D) Wilted flowers placed in fresh water — This matches (I) Revive. Water moves into the cells of the flowers, so they become fresh again.
NCERT (2026-27 edition):
1.6.4 Osmosis and Osmotic Pressure – “The phenomena mentioned in the beginning of this section can be explained on the basis of osmosis. A raw mango placed in concentrated salt solution loses water via osmosis and shrivel into pickle. Wilted flowers revive when placed in fresh water. … When placed in water containing less than 0.9% (mass/ volume) salt, blood cells swell due to flow of water in them by osmosis.”
“…The preservation of meat by salting and of fruits by adding sugar protects against bacterial action. Through the process of osmosis, a bacterium on salted meat or candid fruit loses water, shrivels and dies.”