Final answer:
The solute potential (Ψs) of zucchini cores with 0.45 M sucrose is approximately -11.18 bars. Water will move out of the cells into a solution with a solute potential of -6.25 bars due to differences in water potential, causing the cells to lose turgidity.
Step-by-step explanation:
The solute potential (Ψs) of zucchini cores with a sucrose concentration of 0.45 M at 25 degrees Celsius can be calculated using the van 't Hoff equation: Ψs = -MiRT. First, we need to convert the temperature to Kelvin by adding 273 to the Celsius temperature (25 + 273 = 298 K). The van 't Hoff factor (i) for sucrose is 1 because it does not ionize in solution. The ideal gas constant (R) is 0.0831 liter bar per mole K. Using these values, the solute potential is Ψs = -(1)(0.45M)(0.0831 liter bar/mole K)(298K) = -11.1795 bars, which is approximately -11.18 bars.
If a zucchini is placed in a solution with a solute potential of -6.25 bars, water will move out of the plant cell. This movement is influenced by water potential gradients; water moves from areas of higher water potential to areas of lower water potential. Since the solute potential inside the plant cell (-11.18 bars) is lower (more negative) than that of the solution (-6.25 bars), water will exit the cell to reach equilibrium, leading to a loss of turgidity in the plant cell.