== == because the water makes the celery's cells go flaccid (stiff or erect) and that is why celery goes hard after being in water.
Only cold water of any type (distilled, reverse osmosis, tap, etc) will cause this. It restrengthens the fibrous veins of the celery.
because the cells that absorb water grow huge whitch causes the celery to curl
When celery is placed in salt water, the portion of the celery stalk placed in the salt water becomes soft, limp and mushy. The celery loses its firmness.
no answer, I have the same the same experience all of the time...
the water flows through the stem filling the celery
The answer is: Active Transport
the egg will sinks in the cup of warm tap water.
The answer to the second part is: It doesn't need to be placed in tap water but your finger turns wrinkled after being left in water for extended periods of time is due to the process of osmosis, or the transfer of water through a permeable material (i.e. water, cloth, a teabag). In simpler terms when the amount of water is unequal on either side of the permeable material then the water will transfer to equalize
When an animal cell is placed in tap water, it would usually expand to such an extent (filling up with tap water molecules) that lysis occurs (i.e. the bursting/breaking open of the cell). This is due to the differences in water concentration between the inside and outside of the cell (and hence osmotic pressures) - water moves by osmosis across a semi-permeable membrane from an area of higher concentration to an area of lower concentration [in this case the tap water moves across the animal cell membrane into the cell] Because of the lack of membrane support present in an animal cell (i.e. no cell wall providing support), once the water from outside has filled up the animal cell to a certain extent, lysis will occur and the contents of the cell will disperse, no longer held in by a membrane. However, in a plant cell, which has a rigid cell wall made of cellulose as well as a cell membrane, when water moves into the cell by osmosis, lysis will not occur because of the turgor pressure built up against the cell wall. In a hypotonic solution (e.g. tap water), a plant cell is under its best conditions. The cell is turgid - filled with the maximum amount of water, and the cell wall prevents lysis from occurring. (e.g. putting a stick of limp celery in tap water will not result in the contents of the celery breaking apart everywhere, but instead, the water from outside will fill the celery causing it to be crisp - due to osmosis)
The pressure of water in the pipes is called the 'head of pressure' and it is the difference in level between the water surface height (above sea level) in the nearest reservoir to the height (above sea level) of your tap. This 'head' will be higher for a downstairs tap than an upstairs tap and therefore the pressure and water flow rate upstairs will be less than for downstairs.
Definitely Tap Water.
you can tap tap
No, it isn't faster, tap water freezes just at the same temperature as tap water
tap water...
tap water
Plain Tap water would freeze fastest.Adding salt or sugar to tap water will cause a depression/decrease in freezing point. Hence it will be harder to freeze the tap salt or sugar water.
Tap water
That depends if the tap water is filtered or not. Bottled water is filtered, and some tap water isn't, but if the tap water is filtered, then both kinds of water are the same healthiness to plants.