Scribd
Upload
50 views1 page

Difference

Flower A pigmented more quickly than Flower B because its container contained twice as many droplets of food coloring, making it more concentrated. Flower A's buds opened more and it lasted longer because its water contained sugar and vinegar, with sugar providing nutrition and vinegar preventing bacterial growth. In contrast, Flower B wilted faster because its water only contained food coloring. Through osmosis and diffusion, the food coloring traveled up the stems into the petals of the flowers, where it was left behind as the water evaporated, pigmenting the petals.

Uploaded by

vscolegit shoppe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
50 views1 page

Difference

Flower A pigmented more quickly than Flower B because its container contained twice as many droplets of food coloring, making it more concentrated. Flower A's buds opened more and it lasted longer because its water contained sugar and vinegar, with sugar providing nutrition and vinegar preventing bacterial growth. In contrast, Flower B wilted faster because its water only contained food coloring. Through osmosis and diffusion, the food coloring traveled up the stems into the petals of the flowers, where it was left behind as the water evaporated, pigmenting the petals.

Uploaded by

vscolegit shoppe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

Difference:

In the past six days, I've noticed a difference between the two flowers. So In terms of color, I've
observed that flower A is more pigmented than flower B. Because container A contains 20 droplets of
food coloring compared to container B that contains 10 droplets of food coloring. Its because
concentration affects the rate of diffusion, so this means that container A is more concentrated than
container B; Which makes flower A more fastly pigmented compared to flower B. Another thing that I've
noticed is that flower A's buds are more open, and flower A lasts longer; since it contains sugar and
vinegar. Sugar helps the flower lasts longers since it provides food for the flower. But the problem is,
sugar accelerates bacterial growth; that's why we've added vinegar as it acts as a bacteria-fighting agent
to combat any damage that the sugar creates. On the other hand, flower B wilts faster since it only
contains tap water and food coloring.

Notes:

 From what I've learned in this experiment is that water is absorbed and moves
through the xylem, via osmosis. So the water with the food coloring can travel up
to the petals via the xylem. Once the water arrives in the petals, it proceeds to
evaporate out of microscopic holes in the plant in a process called transpiration.
The food dye is not able to evaporate along with the water, so instead, it is left
behind in the petals which results in the flower being pigmented.
 This experiment also involves diffusion because The food coloring gets pulled up
along with the water through Diffusion. This means that the food coloring wants
to move from a place that has a hiAgh concentration which is in the glass, to a
place that has a low concentration which is the flower.
----------------------------------------------------------------------------------------------------------
 Osmosis- If osmosis is a process where molecules of a solvent tend to pass
through a semipermeable membrane from a less concentrated solution into a more
concentrated one

 There are two things that combine to move water through plants — transpiration
and cohesion. Water evaporating from the leaves, buds, and petals (transpiration)
pulls water up the stem of the plant. This works sort of like you sucking on a
straw. Water that evaporates from the leaves “pulls up” other water molecules
behind it to fill the space it left. Instead of a mouth providing the suction, it is due
to the evaporating water. This can happen because water sticks to itself (cohesion)
and because the tubes in the plant stem are very tiny. This water movement
process through tiny tubes is called capillary action.

You might also like