1. The water molecules in the hot water (beaker A) diffused the fastest.
2.The water molecules in the cold water (beaker C) took the longest time to diffuse.
3. The rate of diffusion is directly proportional to the temperature.
4. The diffusion rate is related to temperature because temperature affects the kinetic energy of molecules.
5. The factor that caused the potato slices to be either limp or rigid is the concentration of the solution in which they were placed.
6. In the solution with the higher osmotic pressure (hypertonic solution), water moved out of the potato cells.
7. In the solution with the lower osmotic pressure (hypotonic solution), water moved into the potato cells
1. In the water of which temperature did the water molecules diffuse the fastest?
The water molecules in the hot water (beaker A) diffused the fastest.
This is because the hot water molecules have more kinetic energy, which means they move around more and collide with each other more often.
This allows the food coloring to spread out more quickly.
2. In which temperature of water did the water molecules take the longest time to diffuse?
The water molecules in the cold water (beaker C) took the longest time to diffuse.
This is because the cold water molecules have less kinetic energy, so they move around less and collide with each other less often. This slows down the diffusion of the food coloring.
3. How is the rate of diffusion related to temperature?
The rate of diffusion is directly proportional to the temperature. This means that as the temperature increases, the rate of diffusion increases.
This is because the higher the temperature, the more kinetic energy the molecules have, and the more they move around.
This makes it more likely that they will collide with other molecules and spread out the substance that is diffusing.
4. Why do you think the diffusion rate is related to temperature?
The diffusion rate is related to temperature because temperature affects the kinetic energy of molecules.
Kinetic energy is the energy of motion, and the higher the temperature, the more kinetic energy the molecules have.
Molecules with more kinetic energy move around more, and this increases the rate of diffusion.
5. What factor caused the potato slices to be either limp or rigid?
The factor that caused the potato slices to be either limp or rigid is the concentration of the solution in which they were placed.
The potato slices placed in a solution with a higher concentration of salt (hypertonic solution) will lose water to the solution by osmosis.
This will cause the potato cells to shrink and become limp. The potato slices placed in a solution with a lower concentration of salt (hypotonic solution) will gain water from the solution by osmosis.
This will cause the potato cells to swell and become rigid.
6. In the solution with the higher osmotic pressure, water moved (into, out of) the potato cells.
In the solution with the higher osmotic pressure (hypertonic solution), water moved out of the potato cells.
This is because the concentration of solutes is higher outside the cells than inside the cells.
This creates a concentration gradient that causes water to move from the area of low concentration (inside the cells) to the area of high concentration (outside the cells).
7. In the solution with the lower osmotic pressure, water moved (into, out of) the potato cells.
In the solution with the lower osmotic pressure (hypotonic solution), water moved into the potato cells.
This is because the concentration of solutes is lower outside the cells than inside the cells.
This creates a concentration gradient that causes water to move from the area of high concentration (inside the cells) to the area of low concentration (outside the cells).