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An Investigation into the Water Potential Of Root Vegetables.
Member rating: No Rating | Words: | Submitted: Fri Oct 24 2003
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An Investigation into the Water Potential Of Root Vegetables. The aim of this investigation is to find the water potential of two root vegetables and to evaluate any differences that are found. Root vegetables take in the water they need through a process known as osmosis. Water moves from an area of high water potential to an area of low water potential through a partially permeable membrane. The water potential of root vegetables depends on the concentration of solutes within their cells. Starch is not soluble so the starch content of the vegetables will not affect the water potential. Sucrose however is soluble. In the investigation I will find the isotonic solution for each vegetable based on the principle that when the vegetable is in a hypertonic solution it will lose water (and become plasmolysed) and therefore lose mass and that when the vegetable is in a hypotonic solution it will...
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