Some background Information: Water Potential and Living Plant Cells
Plant Cells in Pure Water: If plant cells are placed in pure water (a
hypotonic solution) water will initially move into the cells. After a
period of time the cells will become turgid. Turgor pressure is the
pressure exerted against the cell wall by contents of the cell. At
first most water movement is into the cell. As the turgor pressure
increases water will begin to diffuse out of the cell at a greater
rate, eventually equilibrium will be reached and water will enter and
leave the cell at the same rate.
Free Energy and Water Potential: Free energy can be simply defined as
the energy available (without temperature change) to do work. Chemical
potential of a substance is the free energy per mole of that
substance. Water potential is the chemical potential of water and is a
measure of the energy available for reaction or movement (Bidwell
1974:59). Water potential is important when studying osmosis because
it measures the ability of water to move, water always moves from
areas of high potential to areas of low water potential.
The formula for calculating water potential is:
Water Potential = Osmotic Potential + Pressure Potential
Water Potential in Plant Cells: Water will move by osmosis into and
out of cells due to differences in water potential between the cell
and its surroundings. Remember that water always moves from areas of
high potential to areas of low water potential.
Some Basic Principles:
Â· Water always moves from high water potential to low water potential.
Â· Water potential is...
... middle of paper ...
...diction did work
well because from my prediction and test I was able to match my ideas
and theories with the experiment, so that part was a success, I did
obtain anomalies as mentioned above and some improvements which could
be made are more accurate measurements with weight and length of
chips, make some changes with concentration levels of our sucrose
solution, this has been mention previously on pages 9 and 10 and more
time and care taken to improve on drying our potato chips; this my
reduce the weight of our chips and give more accurate weight
measurements when we do our final weigh in.
I think was experiment was a good for obtaining evidence and therefore
had no need to do a re-test of our potato chips, on a photocopied
sheet of my graph I have circled my anomaly results (sucrose
concentration level of 0.5M)
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