90%
really? dang 0.0
The cells in the middle of a carrot (vascular bundle) consist of xylem & phloem. Xylem are responsible for water transportation and phloem transports nutrients. These tissues are primarily made of sclerenchyma cells as well as parenchyma cells.
When a carrot slice is placed in tap water, it absorbs the water through a process called osmosis. The water moves into the carrot cells, causing them to become turgid and swell, making the carrot slice stiff. This happens because the water pressure inside the cells increases, providing structural support to the carrot slice.
the more salt you add the more difficult it would be for the plant to get water.
80%
In a carrot, the xylem is located in the vascular bundle within the carrot's root. The xylem tissue is responsible for transporting water and nutrients from the carrot's roots to the rest of the plant.
A carrot is 90% water.
not really. to get carrot flavored water, you have to boil the water and then put pieces of carrots in.
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.
When a carrot is placed in water, it absorbs water through a process called osmosis. The carrot cells take in water, causing them to swell and expand, which makes the carrot appear larger. This is because the water moves from an area of high concentration (the water outside the carrot) to an area of low concentration (inside the carrot).
Yes, jelly fish are made out of 95 percent water and5 percent glactouis
The bladder is made of tissue, which is not 96 percent water.
Water
It is 99 percent water and 1 percent fiber
Carrot seeds are not manufactured. All seeds are made by the plants themselves.
When a carrot is soaked in saltwater, it undergoes osmosis, where water moves out of the carrot cells into the saltwater, which has a higher concentration of solutes. This causes the carrot to lose water, leading to wilting and a decrease in turgor pressure. The result is a firmer texture and a loss of crispness in the carrot. Conversely, if the carrot were soaked in fresh water, it would absorb water and become more turgid.
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
92 % of a pumpkin is water.