Many fruits can be preserved by candying. The fruit is immersed in a highly concentrated sugar solution, and then the sugar is allowed to crystallize. How does the sugar preserve the fruit? (Osmosis is a very common phenomenon with fruits)

Phytochrome is a plant pigment protein that mediates plant infection promotes plant growth mediates morphological changes in response to red and far-red light inhibits plant growth

Which of the following statements is true for the figure in question 8? a. The net movement of solutes is into the cell. b. There is no concentration gradient. c. There is a potential for plasmolysis. d. The solvent will move against its concentration gradient. e. If this were a plant cell, turgor pressure would be maintained.

In 1976, a team of chemists in the United Kingdom was developing new insecticides by modifying sugars with chlorine Cl2, phosgene Cl2CO, and other toxic gases. One young Member of the team misunderstood his verbal instructions to test a newly made candidate substance. He thought he had been told to taste it. Luckily for him, the substance was not toxic, but it was very sweet. It became the food additive sucralose. Sucralose has three chlorine atoms substituted for three hydroxyl groups of sucrose table sugar. It binds so strongly to the sweet-taste receptors on the tongue that the human brain perceives it as 600 times sweeter than sucrose. Sucralose was originally marketed as an artificial sweetener called Splenda, but it is now available under several other brand names. Researchers investigated whether the body recognizes sucralose as a carbohydrate. They began by feeding sucralose labeled with 14C to volunteers. Analysis of the radioactive molecules in the volunteers urine and feces showed that 92.8 percent of the sucralose passed through the body without being altered. Many people are worried that the chlorine atoms impart toxicity to sucralose. How would you respond to that concern?