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Why is it that when you put a potato in a high concentration of sucrose solution does its weight decrease?
This is because the potato, which is mostly water, is in a hypertonic solution (a solution with less water and more solute --here, sucrose-- than the potato). Since the solutions want to reach equilibrium (equal amounts of sucrose and water in both the solution and the potato), water diffuses out of the potato and sucrose diffuses into it. The potato loses its water weight, and sucrose doesn't replace the weight lost, the potato weighs less.
What else can I help you with?
Analysis in potato in a salt solution?
When a potato is placed in a salt solution, osmosis occurs. Water molecules move from an area of higher concentration (inside the potato) to an area of lower concentration (the salt solution), causing the potato to lose water and shrink. This demonstrates the process of osmosis, where water moves across a semi-permeable membrane to balance the concentration of solutes on both sides.
Which salt solution is more likely to be isotonic to the intracellular fluids of a potato?
A 0.9% sodium chloride solution (normal saline) is more likely to be isotonic to the intracellular fluids of a potato. This concentration is similar to the overall solute concentration inside the cells of a potato, making it the best choice to prevent osmotic imbalance when the potato is immersed in the solution.
Will changing sucrose concentrations change the mass of the potato?
Yes, through a process called osmosis. Osmosis is the diffusion of water across a cellular membrane. Water flows from high concentrations to low concentrations. The mass of the potato will change based on the molarity of the solution it is placed in. CHEMISTRY REFRESHER: molarity is the amount of moles of a substance per liter(of water). If the potato is placed in a solution with a lesser molarity than itself(the solution has less glucose than the potato) then we would expect for the potato to gain water. This is because there is a greater concentration of water outside of the cell wall, so water enters the cell in order to obtain equilibrium. Using the same reasoning we would expect for the potato to lose water if it is placed in a solution of higher molarity
What is the sucrose molarity of a potato?
The potato is naturally very low in sugars. Although a potato contains three types of sugars; sucrose, fructose and glucose, the average potato is less than one percent sugar.
What change will occur if a piece of peeled potato is dropped in a concentrated sugar solution?
The potato may show some shrinking, but the more observable change is loss in mass of the peeled potato. Water will move out of the potato by osmosis. In osmosis, the water moves from the area of higher concentration to the area of lower concentration. There is lower water concentration outside of the potato because of the high amount of sugar dissolved in it. Depending on the concentration differences between the potato and the solution, water loss will continue until an equilibrium is reached. The potato piece will become flaccid (floppy)/plasmolysed, because of the water loss it has suffered. Shrinkage results from loss of turgor pressure in the potato, as a result of it becoming plasmolysed.
What will happen to the potato when place is a concentrated sugar solution?
When a potato is placed in a concentrated sugar solution, water will move out of the potato cells via osmosis, resulting in the potato shrinking and becoming soft and limp. This is because the sugar solution has a higher solute concentration than the potato cells, causing water to move from an area of higher water concentration (inside the potato) to an area of lower water concentration (the sugar solution).
in osmosis What happen in potato A and in potato B?
In osmosis, water will move from an area of higher concentration to an area of lower concentration. In potato A, if placed in a hypertonic solution (higher solute concentration), water will move out of the potato causing it to shrink (plasmolysis). In potato B, if placed in a hypotonic solution (lower solute concentration), water will move into the potato causing it to swell (turgor pressure).
Analysis in potato in a salt solution?
When a potato is placed in a salt solution, osmosis occurs. Water molecules move from an area of higher concentration (inside the potato) to an area of lower concentration (the salt solution), causing the potato to lose water and shrink. This demonstrates the process of osmosis, where water moves across a semi-permeable membrane to balance the concentration of solutes on both sides.
Which salt solution is more likely to be isotonic to the intracellular fluids of a potato?
A 0.9% sodium chloride solution (normal saline) is more likely to be isotonic to the intracellular fluids of a potato. This concentration is similar to the overall solute concentration inside the cells of a potato, making it the best choice to prevent osmotic imbalance when the potato is immersed in the solution.
Will changing sucrose concentrations change the mass of the potato?
Yes, through a process called osmosis. Osmosis is the diffusion of water across a cellular membrane. Water flows from high concentrations to low concentrations. The mass of the potato will change based on the molarity of the solution it is placed in. CHEMISTRY REFRESHER: molarity is the amount of moles of a substance per liter(of water). If the potato is placed in a solution with a lesser molarity than itself(the solution has less glucose than the potato) then we would expect for the potato to gain water. This is because there is a greater concentration of water outside of the cell wall, so water enters the cell in order to obtain equilibrium. Using the same reasoning we would expect for the potato to lose water if it is placed in a solution of higher molarity
Where is the disaccharide sucrose found in a potato plant?
The Disaccharide Sucrose found in a potato plant is in the flesh of the potato. The potato is nearly 100% starch and carbohydrates that produce sugars in the body.
What is the sucrose molarity of a potato?
The potato is naturally very low in sugars. Although a potato contains three types of sugars; sucrose, fructose and glucose, the average potato is less than one percent sugar.
What would happen when exp osmosis with boiled potato and how can this be improved?
When a boiled potato is placed in a solution with a higher concentration of solute, water molecules will move out of the potato cells, causing it to shrink and become wrinkled. To improve this, you can immerse the boiled potato in a hypotonic solution, where the concentration of solute is lower than inside the potato cells, to allow water to move back into the cells, making the potato firm and hydrated again.
What is the direction of water movement in a cylinder of potato tissue in distilled water?
In a cylinder of potato tissue placed in distilled water, the direction of water movement will be from the external solution (distilled water) into the potato tissue due to osmosis. This is because the potato cells have a higher solute concentration compared to the external solution, resulting in water moving into the cells to equalize the concentration gradient.
What is the effect of osmosis on the mass of potato?
In osmosis, water moves from an area of high water concentration to an area of low water concentration through a semi-permeable membrane like the cell wall of a potato. If the external solution has a higher solute concentration than the potato cells, water will move out of the cells, causing them to lose mass. If the external solution has a lower solute concentration, water will move into the cells, causing them to gain mass.
What change will occur if a piece of peeled potato is dropped in a concentrated sugar solution?
The potato may show some shrinking, but the more observable change is loss in mass of the peeled potato. Water will move out of the potato by osmosis. In osmosis, the water moves from the area of higher concentration to the area of lower concentration. There is lower water concentration outside of the potato because of the high amount of sugar dissolved in it. Depending on the concentration differences between the potato and the solution, water loss will continue until an equilibrium is reached. The potato piece will become flaccid (floppy)/plasmolysed, because of the water loss it has suffered. Shrinkage results from loss of turgor pressure in the potato, as a result of it becoming plasmolysed.
What happens to potato strip in dilute water?
This depends on the concentration of the salt solution. If the water potential of the salt solution is greater (less concentrated) than the cell sap of the potato cells, water would move into the potato cells, increasing the size of the potato strip. If the water potential of the salt solution is lower (more concentrated) than the cell sap of the potato cells, water would move out of the potato cells in the salt solution, decreasing the size of the potato strip.
