A potato will decrease in mass if salt (sodium chloride) is applied to it. The salt will absorb water which is contained in the potato.
depends on the salt content of the potato and how concentrated the salt is. the more salt there is in the water than the potato- the more water will exit the potato which then loses mass.
Because of osmosis the water in the potato will move into the hypertonic solution causing the potato to lose weight.
Aside from introducing Salt & Vinegar potato chips, so much more.
If you have a poato with a given mass and turn it into potato chips it will weigh less as water has been driven off in the cooking process. As weight and mass are proportional at any given location it has less mass in its cooked form.
Since you can make many potato chips out of one potato, obviously a whole potato has more mass than one potato chip.
Since you can make many potato chips out of one potato, obviously a whole potato has more mass than one potato chip.
potato, salt and oil.
Graduated cylinder
what ever salt, vinegar potato granules, potato starch, sunflower oil, salt and vinegar flavouring, salt, potassium chloride contain...
Because the environment is Isotonic (having the same or equal osmotic pressure).
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.
If it was placed in a salty solution the potato strip would shrink because the outer solution has a high salt concentration so the water in the potato strip would get out through osmosis and would try to balance the solution