I need help with my bio homework about osmosis.?

Question

Some vegetables wilt as they age. explain this occurence in the terms of osmosis. describe how you can use osmosis to restore the crispness of such vegetables.

Answer 1

Osmosis the flow of solution from less solute concentration to high solute concentration through semipermeable membrane.
So keep the vegetable in less solute concentration (may be depends on the type of vegetable) till the osmosis occur.

Answer 2

The vegetables lose water to the air as they age. This is a result of osmosis because osmosis moves more water from an an area of higher concentration to an area of lower concentration through a selectively permeable membrane. In the case of vegetables, the cells have a higher concentration of water than the air has, so more water goes out of the cells into the air than the amount of water that goes from the air into the cells.

To restore the crispness, put the vegetables in water. This works especially well if the vegetables are cut, exposing more cells to the water.

Answer 3

over time the water concentration in vegetables diffuses out of the vegetable, however if you were to take a wilting vegetable such as a carrot and stick it back into water.. the water solution is greater outside of the carrot than inside so it will start to diffuse into the carrot through osmosis until it reaches a point where it is at equilibrium or isotonic

Answer 4

Plant cells are like balloons. If they have the proper amount of water in them (water potential), they will be inflated (turgid). If all the plant cells are turgid, the stems, leaves and the whole vegetable will look healthy. Wilting occurs when the amount of water lost by the plant cells by transpiration and evaporation is greater than the amount of water taken in (for a plant water taken in by the roots, for a cut stem or vegetable, water used to soak the vegetable or stem). As there is not enough water to keep each cell 'inflated' or turgid, the stems no longer stand upright and the leaves droop and look withered. Osmosis is the movement of water molecules from a region of higher water potential (higher concentration of water molecules) to a region of lower water potential (lower concentration of water molecules) through a semi permeable membrane (in this case the cell membrane). To restore the crispness of the vegetable, the rate at which water is taken in by the vegetable through the process of osmosis should be higher than the rate at which water is lost through the process of transpiration. The easiest way to achieve the highest rate of osmosis is to place the vegetable in a liquid of highest water potential, pure water . it will also help if you also achieve the lowest rate of transpiration by placing the vegetable in a shady place free from air draughts.

Answer 5

Water is lost over the cell membrane due to osmosis. Water is stored in the vacuoles of the cell. If you soak the veggies in water you can refill the vacuoles through osmosis which is water traveling over the cell membrane from areas of high concentration to low.
If the water on the outside is higher than on the inside, water goes in. If the water on the inside is higher than the water on the outside, then water goes out.
Osmosis is simply diffusion of water.

Answer 6

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Answer 7

The veggies basically dehydrate... you could restore crispness by submerging into cold water.