Answer is hypertonic.
The ability of an extracellular solution to make water move into or out of a cell by osmosis is known as its tonicity. Tonicity is concern for all living things, especially in in organisms lacking cell wall, <em>Paramecium</em> is one such protozoan. It has specialized structures called contractile vacuoles. A contractile vacuole collects excess water from the cell and release it out, keeping the cell from lysing as it takes on water from extracellular environment which hypotonic (a lower osmolarity than the cell’s cytoplasm) as compared to hypertonic environment inside <em>Paramecium</em>.
Answer:
how many minutes did he run in 8 weeks
Explanation:
Answer:
Shope papilloma virus, mastomys natalensis papillomavirus, and psittacus erithacus timneh papillomavirus
Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
