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Investigating Osmosis In Potato Cores Scientific Knowledge Water potential is the measure of free kinetic energy within a system and the capacity of a system to lose water. Water molecules move from an area of high water potential to an area of lower water potential. If you change the water potential of a solution an effect should be seen on cells placed in the solution. The effect should be that the lower the water potential of the surrounding substance the more flaccid the cells placed in the substance become. So the more concentrated the sugar solution is, the more flaccid the potato cores in it will be. The whole subject of osmosis is to do with water potential. Water has a water potential of zero, sugar solution has negative water potential. The rule is that the water molecules move from a more positive water potential to a more negative water potential. Definition...

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