Answer :
A red blood cell (RBC) that was placed into a solution of 10% nacl will shrink.
Because of the difference in osmotic potential generated by the salt water solution, water will diffuse out of the red blood cells (RBC), causing them to shrink in size. Osmosis is a physico-chemical process that results from pressure changes. Due to the "water-stealing process," the majority of the bacteria will have their cells killed during the curing(*) of meat and vegetables.
Consequently, when we insert blood red cells (RBC) in a salty solution, pressure created by concentration differences, of salt, higher outside, will cause salt come in, according to cell-self-protection mechanisms, not too much, and water will come out, finally causing the cell to shrink.
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