Logged out
Access All our Essays in an Instant
Swap your work for FREE access, or pay £4.99 for instant access
Investigating the amount of sag in potato chips due to osmosis.
Member rating: No Rating | Words: | Submitted: Mon Jun 28 2004
Page Preview
On the left is an image preview of every page of this document, and below are the first 150 words with formatting removed:
Investigating the amount of sag in potato chips due to osmosis. Analysis A clear trend can be identified when looking at the graph that shows the class means, the higher the molarity of the solution, the more the potato chip which has been soaked in that solution sags. This trend is shown as a result of osmosis and the movement of water in and out of the potato cells. When the potato chip has been left in pure water its cells have become turgid, and as a result of this has a very small amount of sag is measured. The cells have become turgid because, due to osmosis, water has been transferred from the solution in to the potato cells. This transfer happened because the potato cells had a much lower water potential than the surrounding water, which, being pure, had a water potential of 0kpa. The potato cells have a lower...
Get instant access
- Instant, unlimited access to our documents in full
- Swap your work for free access, or pay £4.99
- To see the full version of this document and 151,713 others
