Carrot cells in salt water shrink in size
Carrots in salt would be hypertonic. This is because the salt concentration outside the carrot cells is higher than inside the cells, causing water to move out of the cells, leading to dehydration and shrinkage of the carrots.
When plant cells are exposed to salt water, water moves out of the cells through osmosis, causing the cells to lose turgor pressure and shrink. This process is known as plasmolysis. Continued exposure to salt water can eventually lead to the death of the plant cells.
When plant cells are exposed to salt water, they undergo plasmolysis due to the higher concentration of salt outside the cell. This causes water to move out of the cell, leading to the cell membrane pulling away from the cell wall. This can result in wilting and potential damage to the plant cells.
When you deal with problems like this, you need to consider diffusion and osmosis. In this case, you would refer to diffusion, which is the movement of water across a membrane from high concentrations to low concentrations (to try to balance the concentrations). First consider what happens to the cells when you place the elodea leaf in the salt solution; the water in the cells tries to balance the high concentration of salt (sodium chloride) in the surrounding solution, so the water leaves the leaf, thus the cells shrink. Now when you put the elodea leaf into regular water again, there is a higher concentration of water in the surrounding environment compared to inside the leaf's cells, so in attempt to balance concentrations, water goes INTO the cells, thus the cells in the elodea leaf swell (expand).
Salt water is hypertonic (has more solute) to the cell. So when an animal cell is put in salt solution water will rush out and the cell will shrivel up because there is too much salt and too little water inside. the salt solution is said to be hypertonic to the cytoplasm of the cells.
This is due to the process of osmosis. The water in the cells of the carrot are trying to reach homeostasis with the salt water, so the water is flowing out of the cells. This results in cells that are limp and that then feel spongy.
Water moves out of the carrot's cells and into the salt water due the difference in concentration of NaCl. This might account for the spongy-ness of the carrot
Water moves out of the carrot's cells and into the salt water due the difference in concentration of NaCl. This might account for the spongy-ness of the carrot
Turgidity will decrease in salt water because water in the carrot will flow out in order to try to equalize the high concentration of salt.
A carrot will float in salt water because salt water is denser than the carrot. This creates buoyant force that allows the carrot to float. In fresh water, the carrot is denser than the water, causing it to sink.
You become dehydrated- water leaves the cells trying to dilute the salt water.
the cells are dead so the potato whould not perform any movement
cells shrink because salt water is hypertonic solution.
Carrots in salt would be hypertonic. This is because the salt concentration outside the carrot cells is higher than inside the cells, causing water to move out of the cells, leading to dehydration and shrinkage of the carrots.
there is more water but not in the carrot and it isn't all fresh water but there is more water than salt
Nothing...they die....
When plant cells are exposed to salt water, water moves out of the cells through osmosis, causing the cells to lose turgor pressure and shrink. This process is known as plasmolysis. Continued exposure to salt water can eventually lead to the death of the plant cells.