Question 1: What is the condition of each potato strip after soaking in the test tubes for an hour? Which one is limp and which one is crisp?
Question 2: How would you explain the difference in the conditions of the potato strips using the concept of tonicity?
Question 3: What was the tonicity of the fresh water solution with respect to the potato cells?
Question 4: What was the tonicity of the salt water solution with respect to the potato cells?
Question 5: How do the changes in the conditions of the potato strips relate to the wilting of plants?
Question 6: How does keeping vegetables cool slow them from wilting?