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Figure 1. Comparison of the percent weight changes of three solutions and the osmolality (number of particles of solute/L) for each solution.

Table 1. Coursewide data comparing means of water potentials and osmolalities required to produce zero weight change of potato cores in three treatment solutions. Also includes chi-square and P-values for each set of data.

Solution Potato Water Potentials (bars) Osmolalities (Zero Weight Change) Means Chi-square P-value Means Chi-square P-value

Sucrose -8.70 2.17 0.337 0.351 2.71 0.256

Glucose -9.53 0.388

NaCl -8.59 0.344

According to Figure 1, the course-wide data - excluding the NaCl regression line data collected from our lab group - comparing percent weight change and osmolality followed a fairly consistent pattern. Both NaCl and sucrose have an x-intercept of approximately 0.34, while glucose has an x-intercept of 0.4 and NaCl (our group) has an x-intercept of 0.23. The point at which the regression lines cross the x-axis represents a zero-weight change in the potato cores. Table 1 demonstrates the means for both the water potential of the potato cores in NaCl, glucose, and sucrose, as well as the osmolalities for each solution at which the cores no longer gain or lose weight. NaCl had the highest water potential at -8.59 bars, followed by sucrose at -8.70 bars and glucose at -9.53 bars as the lowest value. The p-value, or probability that these results were due to

Figure 1. Comparison of the percent weight changes of three solutions and the osmolality (number of particles of solute/L) for each solution.

Table 1. Coursewide data comparing means of water potentials and osmolalities required to produce zero weight change of potato cores in three treatment solutions. Also includes chi-square and P-values for each set of data.

Solution Potato Water Potentials (bars) Osmolalities (Zero Weight Change) Means Chi-square P-value Means Chi-square P-value

Sucrose -8.70 2.17 0.337 0.351 2.71 0.256

Glucose -9.53 0.388

NaCl -8.59 0.344

According to Figure 1, the course-wide data - excluding the NaCl regression line data collected from our lab group - comparing percent weight change and osmolality followed a fairly consistent pattern. Both NaCl and sucrose have an x-intercept of approximately 0.34, while glucose has an x-intercept of 0.4 and NaCl (our group) has an x-intercept of 0.23. The point at which the regression lines cross the x-axis represents a zero-weight change in the potato cores. Table 1 demonstrates the means for both the water potential of the potato cores in NaCl, glucose, and sucrose, as well as the osmolalities for each solution at which the cores no longer gain or lose weight. NaCl had the highest water potential at -8.59 bars, followed by sucrose at -8.70 bars and glucose at -9.53 bars as the lowest value. The p-value, or probability that these results were due to

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