How different are the potato strips placed in solution of salt and water to potato strips placed in water in terms of appearance
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Explanation:
The potato strip placed in salt solution decreased in length and became flaccid (spongy, slippery and soft). The water in the potato strip moved out of the potato and into the salt solution because the concentration of the water molecules was greater in the cells of the potato than in the salt solution.
The potato slice is placed in distilled water, which is a high concentration of almost pure water, definitely higher than that which the potato's cells contain. ... The water will diffuse into the cells of the potato, causing them to swell; the cells may be characterized as being "turgid", or swollen.
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