Agriculture Reference
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and create crusting that acts like a barrier to water transfer out of the cell. Diffusion of the salt
into the cytoplasm generates concentration gradients at the vacuole level and in the cytoplasm
and thus allowing transfer of additional water from deep inside the cell thus increasing water
loss at equilibrium. Data reported in literature suggests that presence of salt inhibits the
formation of crust (barrier) by sucrose molecules and in that way increasing the dehydration
of the plant tissue (Lenart and Flink, 1984).
Figure 6. Effects of sucrose and sodium chloride concentration on water loss at equilibrium.
Figure 7. Effects of sucrose and sodium chloride concentration on solid gain initial rate.
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