first place a potato which is carved slightly inwards in the salt solution. it adsorbs the solution slowly and the level of the solution decreases.now place the pin at the 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.
the cells are dead so the potato whould not perform any movement
Potato chips are solids.
Starch is not a solution.
Increasing the concentration of salt in the water will create a hypertonic solution. When potato slices are soaked in this hypertonic solution, water will move out of the potato cells through osmosis, resulting in a crispier texture due to the removal of excess moisture.
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.
Because of osmosis the water in the potato will move into the hypertonic solution causing the potato to lose weight.
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
God will strike the potato core into oblivion and send it to hell.
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.
Remember that the strip of potato is made of thousands of cells. When there is more salt outside the cells, water will leave. The strip will 'wilt' as the cell loses water and begins to shrivel up.
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.
the cells are dead so the potato whould not perform any movement
By firstly marinating the potato in a vodka salt solution, it is believed one is able to avoid the browning of the potato. This is mostly dependent on the climate and may or may not work in your area of the world.
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.
No.