Why do some vegetables lose water when salt is applied to them?
Correct answer: B. Due to the more negative water potential of the external environment than the cell
- A. Due to the less negative water potential of the external environment than the cell
- B. Due to the more negative water potential of the external environment than the cell
- C. Due to the less positive water potential of the external environment than the cell
- D. Due to more positive water potential of the external environment than the cell
Explanation
When salt is applied to vegetables, it dissolves and creates a solution with a more negative water potential. This results in a water potential gradient where the internal water potential of the vegetable cells, being less negative, causes water to move out of the cells into the external environment to reach equilibrium. In simpler words due to the presence of salt the solute potential on the surface of the vegetable increases while the water potential decreases as compared to the inside, due to watch water moves out of the cell to the surface.
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About Forms and Functions of Plants
Plant nutrition and transport cover mineral uptake, photosynthesis, xylem movement of water and minerals, and phloem translocation of sugars. Plant growth regulators include auxins, gibberellins, cytokinins, abscisic acid and ethene, whose effects on cell division, elongation, dormancy, fruit ripening and tropic responses should not be confused with mineral nutrition.
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