Because potato have water and potato go hard and soft
No, really. The texture of potatoes is usually pretty directly correlated with water content, meaning that it's easy to tell how much water is in a potato by squeezing it. If it's as hard as a brick, crispy and juicy when you cut into it, and a little pale-looking, chances are it's got a lot of water. If it's slightly spongy and a little darker-looking, it's missing water. (Carrots, on the other hand, are usually the same texture whether they've got water or not.)
That, and it's a tuber, which means that it can absorb water relatively easily (unlike, for example, onions.)
In an osmosis experiment, a boiled potato will have a different result compared to a raw potato because boiling disrupts the cell membrane and structure of the potato cells, affecting their permeability to water and solutes. This disruption changes the rate of osmosis in boiled potatoes, leading to different outcomes in the experiment compared to raw potatoes.
If you are doing the experiment with potato or similar (other plant tissue) then you boil the potato you are taking the sample from before you use it, to shoe that the plant tissue needs to be alive for the experiment to work.
You can use water, saltwater, sugar water, or vinegar for the osmosis egg experiment. The purpose of the experiment is to observe how different concentrations of solute in liquids affect the movement of water across a semi-permeable membrane, which is represented by the eggshell.
You can use other plant cells such as apple slices or carrot sticks as substitutes for potato in osmosis experiments. These plant tissues also contain starch and will demonstrate osmosis in a similar way as potatoes.
When a potato is placed in water, the water concentration outside the potato cells is higher than inside. This creates a concentration gradient that drives water molecules into the potato cells through osmosis, causing the cells to swell and the potato to become turgid. The cell wall of the potato cells helps maintain the shape and prevents them from bursting.
A potato is used in the osmosis experiment.
In an osmosis experiment, a boiled potato will have a different result compared to a raw potato because boiling disrupts the cell membrane and structure of the potato cells, affecting their permeability to water and solutes. This disruption changes the rate of osmosis in boiled potatoes, leading to different outcomes in the experiment compared to raw potatoes.
During the potato osmosis experiment, the water molecules move from the area of higher concentration (outside the potato cells) to the area of lower concentration (inside the potato cells). This movement of water causes the potato to absorb water and become damp.
If you are doing the experiment with potato or similar (other plant tissue) then you boil the potato you are taking the sample from before you use it, to shoe that the plant tissue needs to be alive for the experiment to work.
Beacause when you put the slice of potato in water osmosis takes place since concentration of water is lower then the concentration of the potato and water moves from ow concentration to high concentration so the water will move into the potato and the potato will become ridgid, But if you put salty water the salty water has a higher concentration then the potato so water will move out of the potato and the potato becomes soft.
yes peeled potato go through osmosis.
If a potato has a larger surface are:volume ratio, it will be affected by osmosis more quickly that a potato with a smaller surface are:volume ratio. Presumably a potato with a larger mass will have a smaller SA:Vol ratio, and as such will be less affected.
You can use water, saltwater, sugar water, or vinegar for the osmosis egg experiment. The purpose of the experiment is to observe how different concentrations of solute in liquids affect the movement of water across a semi-permeable membrane, which is represented by the eggshell.
You can use other plant cells such as apple slices or carrot sticks as substitutes for potato in osmosis experiments. These plant tissues also contain starch and will demonstrate osmosis in a similar way as potatoes.
Potato size can affect osmosis because larger potatoes have a greater surface area for osmosis to occur. This means that larger potatoes may have a faster rate of osmosis compared to smaller potatoes. Additionally, a larger potato may have more cells contributing to osmotic processes, which can impact the overall osmotic potential of the potato.
Removing the skin of a potato during osmosis allows the movement of water and solutes to occur more easily. The skin acts as a barrier that can impede the flow of water and nutrients in and out of the potato cells. By removing the skin, osmosis can happen more efficiently.
Because of osmosis the water in the potato will move into the hypertonic solution causing the potato to lose weight.