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Diffusion + Osmosis
Chapter 13
| Question | Answer |
|---|---|
| define osmosis | the movement of water molecules in a semi-permeable membrane from a region of high water concentration to a region of low water concentration |
| example of osmosis | tree roots. water from the outside is less concentrated and movies into the cytoplasm |
| define diffusion | the spreading of molecules from a region of high concentration to a region of low concentration |
| example of diffusion | gas exchange and smell of perfume. oxygen diffuses from the blood into the cells while carbon dioxide diffuses out of the cell. |
| define active transport | movement of molecules from a region of high concentration to a region of low concentration |
| example of active transport | transport of sodium out of the cell and potassium into the cell through sodium-potassium pump. takes place in small intestine |
| what determines which substances pass in and out of cells | cell membrane. it can be permeable (cell wall), semi-permeable (cell membrane) and impermeable (skin) |
| describe a hypotonic cell and its effects on animal cells | the animal cell is in a solution LESS CONCENTRATED than its cytoplasm. water moves into the cell causing it to burst/die |
| describe a hypertonic cell and its effects on animal cells | the animal cell is in a solution MORE CONCENTRATED that its cytoplasm. water moves out of the cell causing it to shrivel/die |
| describe a isotonic cell and its effects on animal cells | the animal cell is in a solution of the SAME CONCENTRATION as its cytoplasm. the cell wall stays intact and water movies in and out at the same rate |
| turgor pressure and its effect on plant cells | a force in the cell that pushes the cell membrane against the cell wall. It gives the plant cell strength not to wilt |
| plasmolysis and its effect on plant cells | when a plant cell loses water and causes its cell membrane and cytoplasm to shrink due to water loss. causes plant cell to die |
| describe how osmosis relates to food preservation | bacteria and fungi cause food spoilage. when food is placed in a salty or sugar solution, this causes the two cells to lose water due to the more concentrated solution outside. this causes the food to not be contaminated with bacteria. |
| solution | a mixture of a solute and solvent e.g salt water |
| solvent | a liquid that dissolves substances e.g water |
| solute | a substance that is dissolved e.g salt dissolved by water |
| dilute | making a liquid weaker by adding more solvent to it |
| concentrated | a solution that has a large amount of dissolved solute |
| turgid | swollen and hard |
Created by:
Kamilex
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