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An investigation on the water potential of root vegetables.
Member rating: No Rating | Words: | Submitted: Wed Jun 30 2004
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An investigation on the water potential of root vegetables In the food industry many products are transported long distances. In the time it takes for the product to reach its final destination, the goods will have been exposed to different environments. The food may loose its texture and flavour due to the loss of water. For this reason many fresh food products are kept in a solution to stop osmosis (the movement of water particles) and help them reach the customer in the same quality as they were picked or up rooted. I plan to find out what the water potential of different vegetables are, and what is the best molarity of solution for them to be transported in. Osmosis is the transportation or movement of water molecules from a solution of less negative water potential to a solution of more negative water potential, until equilibrium is achieved. The process happens...
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