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FOOD FOR THOUGHT
Transcript of FOOD FOR THOUGHT
OUR TASK WAS...
-FIND OUT WHAT HAPPENS TO PLANT CELLS WHEN STORED IN FRESH WATER AND SALT WATER
In the regular water the plants seem to be thriving and looks fresh. Even the raisin which was dried seems to have bloated and looks more fresh plus less wrinkly. THe celery and broccoli look/feels firm and green. However in the salt water the celery has wilted, feels squishy and has shrunken. The broccoli is losing parts and the raisin has turned pinkish and floated to the top when at first it sank. We know that there isn't much sun in winter so the chloroplasts can't use photosynthesis to create food for themselves yet why is the veggies in regular water still thriving? Is it that the salt can permeate through the membrane and affect the cell and organelles inside?
SHOULD FOOD BE STORED IN FRESH WATER OR SALT WATER?
When storing plant-based food in liquid, they should always be stored in fresh water. The reason for this being is that these types of food has plant cells. Plant cells have a selectively permeable layer and when they are put in fresh water they soak up the liquid keeping the plant firm and healthy. However when you put plant cells in salt water or any other type of concentrated liquid the liquid is not soaked up. The reason for this being is because it does not want to harm its organelles and nucleus possibly damaging or accidentally killing itself with the contaminant (salt). But when it doesn't soak up water it does not get food/nutrients it needs. This leaves the plant wilted, slowly dying and possibly spoiling.
Osmosis states that water will move from a place of a higher content to a place with a lower content this means that salt water draws water out of cells with more water then salt. It dries them out and wilts them because of the lack of water to sustain the cytoplasm (which is the opposite of what you want to happen to your vegetables). On the other hand vegetables get hard and crisp in plain water (which is defiantly what you want). So store water based vegetables in un salted water. But, if you want to keep your dried fruit dry don’t put them in water.
-tHE PLANT CELLS WILL WILT FASTER IN SALT WATER THAN IN FRESH WATER BECAUSE THROUGH OSMOSIS THE PLANT CELLS IN REGULAR WATER WILL HAVE NUTRIENTS THEY NEED BUT IN SALT WATER OSMOSIS MAY LET SALT PERMEATE THROUGH THE CELL WALL/MEMBRANE AND POSSIBLY DAMAGE THE CELL MAKING THE PLANT DIE QUICKER
Food will wilt faster in
salt water and thrive
better in fresh.
In salt water Celery and broccoli seem to be shrinking and wilting. Turning mushy. raisin is bloated in both fresh and salt but floats in salt. Food in fresh seem healthy and firm.
hypothesis and results were similar
The organelles in the cell need to work together so the cell can provide for the rest of the organism. When the cell membrane/wall withheld resources the cells started to die and without those cells the whole organism starts to fail and die. It's like how people (organelles) in the city, keep the city (cell) running and how each city contributes to a greater part like to the country (organism). The cell is crucial to all living things without it we would die. All life starts from a cell and lives because of the cell.