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Simple diffusion
Movement of substances from a region of higher concentration to a region of lower
concentration, thus, going down a concentration gradient until a dynamic equilibrium is
reached
Osmosis: Diffusion of water
Movement of water molecules from a dilute solution (water concentration high) to a
concentrated solution (water concentration low) through semi-permeable membrane
Facilitated diffusion
Movement of substances across plasma membrane with the aid of carrier proteins and
pores following the concentration gradient
Example: ions, nucleic acids, amino acids and glucose
Carrier protein are specific (only can bind with certain molecules)
Pore proteins form pore/channel
Active transport
Water diffuses into and out of cell at equal rate. Hence, the cell retains its normal
shape.Likewise with the plant cell.
In animal cell, water enters the cell and causes it to swell up and eventually to burst (red
blood cell). This is because the plasma membrane is too thin towithstand the pressure.
The bursting of red blood cells is known as haemolysis. In plant cell, water enters the
large central vacuole of the cell, causing the vacuole to expand and swell up and the
plasma membrane pushes against the cell wall. In this condition, the cell is said to be
turgid. The cell does not burst because the rigid cell wall able to withstand the
pressure. This condition creates turgor pressure. Turgidity is important to support, give
shape, and causing the guard cell to swell so that the stomata remains open for
photosynthesis.
In animal cell, there is a net movement of water from inside to outside of the cell. This
causes the cell to shrink. In red blood cell, the cell shrivel and the plasma membrane
crinkles up. The cell has undergone crenation. In plant cell, water diffuses out of
vacuole through osmosis. Both vacuole and cytoplasm shrink and plasma membrane pulls
away from cell wall (plasmolysis). The cell becomes flaccid. The flaccidity causes the
plant to become limp and stem to drop (wilting). The cell can deplasmolysed by immersing
it back to a hypotonic solution.
Wilting occurs in plants when too much fertilizers like potassium nitrate is given.
Too much fertilizers cause the soil to turn hypertonic to the plant cell. As a
result, water diffuses from the cell sap into the soil by osmosis and the cell is
plasmolysed. Water shortage in soil also causes the plant to wilt.
Food such as mushrooms, fruits and fish can be preserved using natural
preservatives (salt and sugar). The preservative makes the surroundings more
hypertonic to the food and causes water to leave through osmosis. The food
becomes dehydrated. Microbes loses water to the surrounding and dies.