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To determine which apple variety, McIntosh or Honeycrisp, has a higher osmolarity, 24 uniform apple cores were made from each type. Three of each variety were initially massed and placed in beakers filled with 100 mL of the respective solutions of sucrose: 0.0 M, 0.2 M, 0.4 M, 0.6 M, 0.8 M, and 1.0 M.

They were left overnight and massed again the following day. The graph below shows the percent change in mass of the cylinders in each solution of sucrose.

At the time of the final massing, a temperature of 22°C was recorded.

Which of the following is the solute potential of the McIntosh apple?

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-7.4 bar


-24 bar


0.9 bar


0.6 bar

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