The answer to letter b is
Water moves from an area of higher water potential (aka. "more water" in simple language) to an area of lower water potential (aka. "less water" in simple language).
For A, cells in carrots have water stored in their cytoplasm, where many soluble substances may be found (e.g. sodium ions). On the other hand, pure water has no other soluble substances other than the water molecules (I.e. H2O). Pure water will thus have a higher water potential as compared to the water in carrot cells, and so, water will move from pure water into the carrot cells via osmosis down a concentration gradient.
B. Corn syrup is water that has high concentrations of sugars, thus it is very likely to have a lower water potential than the cells of carrots. Water will move from within the cells of carrots and out to the corn syrup, down a concentration gradient.
C. The water in carrot cells will stay the same, since carrot cells have the same water potential as the surrounding solution which has the same water potential as cytoplasm.
Hope this helps! :)
Answer:
The van't hoff factor of 0.500m K₂SO₄ will be highest.
Explanation:
Van't Hoff factor was introduced for better understanding of colligative property of a solution.
By definition it is the ratio of actual number of particles or ions or associated molecules formed when a solute is dissolved to the number of particles expected from the mass dissolved.
a) For NaCl the van't Hoff factor is 2
b) For K₂SO₄ the van't Hoff factor is 3 [it will dissociate to give three ions one sulfate ion and two potassium ions]
Out of 0.500m and 0.050m K₂SO₄, the van't hoff factor of 0.500m K₂SO₄ will be more.
c) The van't Hoff factor for glucose is one as it is a non electrolyte and will not dissociate.
D would be your best bet because evaporation occurs when water is heated, it then vibrates and then magic!
