Why do shrink when you put them in water mixed with sugar?

When a raisin is placed in water mixed with sugar, it undergoes the process of osmosis.

Here's what happens:

-Osmosis is the movement of water molecules across a selectively permeable membrane, from an area of higher water concentration to an area of lower water concentration.

Concentration of sugar outside: Suppose a sugar-water solution is created by dissolving sugar in water, such as the one with the raisins. Because the solution contains more sugar molecules, the concentration of sugar particles is significantly greater than that of water molecules.

-A raisin, which is initially dry, has a relatively high sugar and low water content compared to the sugar water solution.

-When a raisin is placed in this sugar-water solution, the concentration of water molecules outside the raisin (in the sugar-water solution) is higher than the concentration of water molecules inside the raisin.

-As a result, water molecules move from the outside of the raisin (where there are more) to the inside (where there are fewer) through the selectively permeable raisin skin, causing the raisin to swell and become plump.

-However, because osmosis is a two-way process, water molecules also move out of the raisin due to the higher sugar concentration inside compared to the sugar water solution outside.

-As water moves out of the raisin, the natural sugar present inside becomes more concentrated. This concentration of sugar within the raisin starts to pull more water out from the sugar-water solution.

-At some point, an equilibrium is reached where the movement of water molecules into the raisin (due to the higher water concentration outside) is balanced by the movement of water molecules out of the raisin (due to the higher sugar concentration inside).

-At this equilibrium point, the raisin may not noticeably swell or shrink further, but the exchange of water molecules continues.

Over time, the raisin may eventually reach its maximum level of absorption, and the equilibrium between the sugar and water concentrations inside and outside the raisin may shift, causing slight changes in the raisin's size and texture.