There are specific methods to be used when measuring the rate of diffusion over a membrane.
In order to accurately measure the rate of diffusion for water through this permeable membrane you need to account for:
- The difference in pressure
- The surface area of the membrane
- The diffusion barrier
It would be correct to state that the speed at which any movement of water occurs is dependent on the pressure being exerted onto the water. This means that when attempting to calculate the rate of diffusion we need to account for the pressure difference. This pressure will be caused by the osmotic gradient.
You will also need to account for the surface area of the membrane and the diffusion barrier. The <u>surface area </u>of the membrane allows us to understand how much <u>space </u>the water has to be able to move from one side to the other. Meanwhile, the <u>diffusion barrier </u>tells us how much <u>resistance </u>the water will have to overcome when diffusing.
By taking all of these parameters into account, we can then use Fick's law to accurately calculate the rate of diffusion for the water and therefore the amount of water that is diffusing through the membrane.
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Photo means light and synthesis means formation. It is a process of formation of food in the presence of light.
It takes place in green plants because they contain chlorophyll and chlorophyll is one of the vital reactant required for this process.
The light gets trapped in the leaf and process the formation of glucose.
Leaf is where photosynthesis takes place. When glucose is formed in leaf, it is transported to other parts of the plants with the help of the vascular bundles.

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How the Scientific Method Works
BY WILLIAM HARRIS
Pasteur's Experiment
The steps of Pasteur's experiment are outlined below:
First, Pasteur prepared a nutrient broth similar to the broth one would use in soup.
The gas state. When water boils, it releases a gas we know as steam.