See Botanical Record-Breakers The planet earth has a diameter of about 8, miles 13, kilometers or 13 billion 13,, millimeters. It has a volume of about one nonillion 1 X cubic millimeters.
Fill both of the dishes with water and add about two tablespoons of salt to one of the dishes. Using the knife have a parent cut the potato in half lengthwise.
Then Place each piece flat side down in to one of the plates of water. Now simply let the two potato pieces soak in the water for a few hours. After this time has passed flip each potato over and look for differences.
When looking at the potato pieces you can clearly see a difference between the two. Lets take a closer look at each of the potato pieces!
This potato slice is the one that has been soaking in freshwater. Not much of a difference here, only that the potato is a little more rigid then before.
This is because there is the more salt and other dissolved chemicals within the potato then the surrounding water. This means that the water will move into the potato. This potato slice is the one that has been soaking in saltwater.
This potato pieces looks substantially different from the original and the other slice. It seems to have wilted, gotten very soft and flexible. Why did that happen? It has to do with a process called osmosis.
The potato is made up of tiny, living units called cells. Each cell is surrounded by a cell membrane which acts much as your skin does. It keeps the cells parts inside and keeps other things outside, protecting the cell.
While this membrane stops most things, water can pass through it. The water tends to move towards higher concentrations of dissolved chemicals. That means that if the water outside the cell is saltier than the water inside, water will move from the inside of the cell to the outside.
As the water left the cell it was much like letting the air out of a balloon. As more and more of the cells lost water, the slice of potato became soft and flexible.Explain how this may influence the water potential of each type of potato.
”4. Based on the data from this experiment, hypothesize which potato has the highest natural sugar concentration. with a water potential that is equal to the potato tissue water potential. At this concentration, there is no net gain or loss of water from the tissue. Your determination of the molar concentration (osmolarity) of your potato as it relates to your solution.
Design an Experiment: If you are given a solution of sucrose that has an unknown molarity .2,.6,.8, ), how could you use potatoes, distilled water, or other known solutions to . A History of Irish Cuisine (Before and After the Potato) John Linnane BSc, MSc.
Lecturer in Food Production, Dublin Institute of Technology, Cathal Brugha St, . b. The water potential of the potato cells at equilibrium _____ 4.
What is the water potential of pure water at standard temperature and pressure?
5. A chef chops vegetables into a bowl of water. Would you expect the vegetable slices to gain or lose water? Explain your answer in terms of water potential.
6. the cells to maintain their concentration of solutes. Two illustrations involving salt water demonstrate how osmosis can produce disastrous effects in living things. If you put a carrot in salty water, the salt water will "draw" the water from inside the carrot—which, like the human body and most.