Explain the following practices based on what you learned about osmosis. make sure that your explanation are clear and concise MODULEat:SectionsIs1. Vendors of mangoes (the ones that are sold with salt or bagoong and are skewered onsticks) soak the pieces of the fruit in plain water after peeling them and while waiting forcustomers to buy them.2. Salt and sugar are used as preservatives for meat (as in tuyo and tocino), fruits (as nburong mangga and strawberry jam) and vegetables (as in burong labanos).LDmotion of Enzymes

Answered: 2. Salt and sugar are used as…

2. Salt and sugar are used as preservatives for meat (as in tuyo and tocio), fruits (as in burong mangga and strawberry jam) and vegetables (as in burong labanos).

Human Anatomy & Physiology (11th Edition)

11th Edition

ISBN:9780134580999

Author:Elaine N. Marieb, Katja N. Hoehn

Publisher:Elaine N. Marieb, Katja N. Hoehn

Chapter1: The Human Body: An Orientation

Section: Chapter Questions

Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...

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Question

Explain the following practices based on what you learned about osmosis. make sure that your explanation are clear and concise

MODULE
at:
Sections
Is
1. Vendors of mangoes (the ones that are sold with salt or bagoong and are skewered on
sticks) soak the pieces of the fruit in plain water after peeling them and while waiting for
customers to buy them.
2. Salt and sugar are used as preservatives for meat (as in tuyo and tocino), fruits (as n
burong mangga and strawberry jam) and vegetables (as in burong labanos).
LDmotion of Enzymes

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