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Biology
bio- Diffusion and osmosis
| Term | Definition | ||||||
|---|---|---|---|---|---|---|---|
| selectively permeable membrane | allows some but not all molecules through | ||||||
| Diffusion | the spreading out of molecules from a region of high concentration to a region of low concentration | ||||||
| Osmosis | the movement of water molecules from an area of high water concentration to an area of low water concentration across a semi-permeable membrane | ||||||
| Solvent | is a liquid that dissolves another substance | ||||||
| Solute | a substance that gets dissolved into a solvent | ||||||
| Solution | a mixture of a solute and a solvent | ||||||
| contractile vacuole | it expels water from the cell to prevent the cell from bursting under pressure occurs in the plant cells to help osmoregulation | ||||||
| plant cells in less concentrated solution | water moves into the cytoplasm and vacuole of the cell causing swelling of these organelles, pushing them out against the cell wall. the rigid cell wall prevents the cell from bursting | ||||||
| animal cells in a less concentrated solution | water moves into the cell the cell will enlarge and may burst and die | ||||||
| animal cells in a more concentrated solution | water will move out of the cell causing it to shrivel | ||||||
| plant cells in a more concentrated solution | water moves out of the cell causing the vacuole and cytoplasm to shrivel and contract moving them away from the cell wall, causes the cell to become flaccid and unsupported as it looses turgor pressure | ||||||
| turgor | the outward movement of the cytoplasm and vacuole against the cell wall of a plant | ||||||
| osmosis in food preservation | -fish and meat can be soaked in salt to cause bacteria and fungi cells to become shrivelled and die -sugar can be added to fruit as it causes bacteria to shrivel and die | ||||||
| osmoregulation | active regulation of osmosis pressure in a cell or organism | ||||||
| osmosis experiment | 1. soak 2 strips of Visking tubing in water to soften | 2. tie a knot at one end of each tube | 3.dissolve sucrose in warm water then fill one of the visking tubes with this solution. fill the other with distilled water. tie a knot at the other end of each tube | 4.dry each tube and note the fullness | 5.place each tubing in 2 separate beakers of distilled water for 30 minutes | 6. remove the bags and dry them | note; how the Visking tubing containing the sucrose became more full whilst the control remained the same |
Created by:
20sarah