a range of vegetables and fruit: carrot, potato, melon, apple, etc.
Peeler and knife (with responsible user)
Ruler
Small bowls
Water
Table salt
Measuring jug
Weighing scales (or teaspoon)
Timer (or clock)
Paper and pencil for results.
Steps
Watch the video
Put 200 ml of water in each bowl. Add 10 g of salt (about two level teaspoons) to one bowl. You can label bowls, though taste can probably identify which is which! If you have many samples you may need more bowls.
Peel vegetables. Cut each into pieces of 1 cm square cross section and as long as possible. Cut the ends squarely. Assemble pieces in two rows identical in length and number (as in the image below). It helps to make the length an exact number of centimetres. Record total row length.
Put one set of pieces in each bowl. Pieces of different vegetables can be in the same bowl as long as they are easy to identify and none are touching.
Leave for 90 minutes.
Remove pieces from the bowl a set at a time. Reassemble into a row and record its new length.
Convert the change in length to a percentage: % change = 100% x (start length end length) / start length.
Enter results below
Thoughts, tips and information
SI measurement units
metre (m) for length
second (s) for time
Challenge Topics
Measurement Science, Maths, Biology.
It’s important to have the same number of total surfaces (edges and ends) and ensure they are all exposed to the water.
If left for longer, do the length changes continue?
How does salt amount and time effect the result?
Osmosis enables plant roots to draw water from soil and kidneys to function.
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