I have been trying to understand this for three days and pulling my hair out! You have single handed my saved my assignment, and I’m actually going to sleep well tonight! I can’t thank you enough!
Your explanation of why water potential is lower when there is more solute present is not entirely correct. If water potential was only dependent on the amount of solute in the water (molality) then we would expect all solutes to have the same effect on water potential. However, ionizing solutes such as NaCl have a larger impact on water potential than equal amounts of non-ionizing solutes such as sucrose and glucose because 1 mole of NaCl dissociated into 2 moles of particles while 1 mole of glucose does not. therefore water potential is more dependent on osmolality than molality.
yes but the cell doesn't lyse/burst because the plant cell has a rigid cell wall that doesn't easily burst. The plant cell prefers to be in this state of less negative water potential, with a lot of internal pressure. This is called turgidity. That is why we get a snap/crunch/pop sound when you bite into fresh celery, carrot, cucumber, lettuce or nearly any other vegetable because we are then "popping" the cell with our teeth, releasing all that built up pressure from the water in the turgid cells. Hope this helps
3 AM before exam in the morning, very helpful video! Thanks
I have been trying to understand this for three days and pulling my hair out! You have single handed my saved my assignment, and I’m actually going to sleep well tonight! I can’t thank you enough!
I didn't understand this concept at ALL from my lecture, this video helped so much! Most sincere thanks.
Thank you so much for the new videos again! I was getting very concerned for my exam :( it's unit 2 I'm pretty poor at though
Ur videos r really suprb
It just clrd my concepts in a go
U have a vry gud teaching skill
Do as many videos as u can
This video gave me so much clarity. Thank you 😊
Please can you do some videos for the new OCR A biology AS-Level topics, as it is so annoying that they keep bringing out new specs!
Thanks
+...sd agree
+...sd Am trying to stick to AQA because that's what my students study....most topics transfer to other specs though.
+Mr Pollock - Ok no worries, good point!
Mr Pollock
can u just give a brief explanation on what exactly is solute pressure is
love your videos as I learn so much from them so thanks and keep it up! also can you please do a video on antibodies please
Balraj Pandher Thanks; new Q & A series coming soon...
There is an antibodies video on the unit 1 playlist already.
Very good explanation and easy to understand, thanks Mr. Pollock
This video gives me hope of passing the AP Biology Exam tomorrow!!!!!!!
Hi. It's great.but,voice is too low
Clear and straight away to the point👌🏻👏🏻👍🏼!!
Helped very much with Ap bio .Thank you,I understand the material much better .
Great video, I now understand osmosis
Thank you a lot! ! You have saved me sir
im 13 and this helped me a lot thanks a lot bro
why are you watching this at 13
DaSo lmao im 16 atm
@MrPollock Can I use this to revise for the 2015 AQA spec for biology?I really hope I can!
+sashlia _x Yeah, the osmosis stuff is pretty much identical!
Thanks mr.. this helps me a lots ❤️❤️❤️
Great video. What editing program are you using? It looks great!
Thanks...it helped me so much...
Mr Pollock keep it up
Where did the osmotic potential go?
why does osmosis not require transport proteins in the cell membrane?
Thank you very much, really well done and set out.
Your explanation of why water potential is lower when there is more solute present is not entirely correct. If water potential was only dependent on the amount of solute in the water (molality) then we would expect all solutes to have the same effect on water potential. However, ionizing solutes such as NaCl have a larger impact on water potential than equal amounts of non-ionizing solutes such as sucrose and glucose because 1 mole of NaCl dissociated into 2 moles of particles while 1 mole of glucose does not. therefore water potential is more dependent on osmolality than molality.
thanks for that clever clogs
This vid was very helpful thanks
Very big Thanks from india
thanx for clear my concept
legend.
thanks alot because u could understand me the relation between water potential and osmosis :D
Wouldn't a plant cell in pure water have a water potential of 0 and in salt to would be more negative so water would move in.
yes but the cell doesn't lyse/burst because the plant cell has a rigid cell wall that doesn't easily burst. The plant cell prefers to be in this state of less negative water potential, with a lot of internal pressure. This is called turgidity. That is why we get a snap/crunch/pop sound when you bite into fresh celery, carrot, cucumber, lettuce or nearly any other vegetable because we are then "popping" the cell with our teeth, releasing all that built up pressure from the water in the turgid cells. Hope this helps
Subscribed! Ty
Amazing
it was awesome. can u also explain pressure potential as well the way u did solute potential?
which type of osmosis takes place in mango pickle ?
mango pickle osmosis
@@mohsaj7652 legend
WISH YOU WERE MY TEACHER LOL
Thank you.👩🏻
absolute fuckin g
did kids call you mr bollock
nice
its so fucking quiet speak louder lmao