Where is the rate of swelling faster of raisins in water or in sugar solution why?

The rate of swelling of raisins is generally faster in water than in a sugar solution. This is because water is a hypotonic environment for the raisins, allowing water to enter the cells through osmosis more rapidly. In a sugar solution, the concentration of solutes is higher outside the raisins, which can slow down the osmotic movement of water into the raisins, leading to a slower rate of swelling.