When raisins are kept in water its outer skin acts as a semi-permeable membrane. The water content inside the raisin is lesser as compared to the water content in the outside medium. Therefore the water enters in the raisins due to process of endosmosis. Thus if raisins kept in plain water are observed after one hour, they are seen to be swollen.
On the other hand, if raisins are kept in sugar solution, they show plasmolysis and they shrink. The sugar solution acts as hypertonic medium. Water content in the raisin is higher than that present in the sugary solution. Thus water exists from raisins and its content thus shrinks.
