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Group 1:
Why salt water fish cannot live in fresh water
1. Cheng Min Xian (134933)
2. Tan Wei Jim (134950)
3. Pang Jia Wei (134946)
4. Teow Ming Shen (134952)

Saltwater fish have a different body chemistry than their freshwater counterparts. Their bodies have hypertonic cells, which keep more salt inside the cells (than outside of them). Therefore, putting them in freshwater will make the water rush into their cells and and eventually kill them.

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QUEK SER WON 134947
HO JOE YEE 134937
LEONG WEI JUANG 134938
CHONG KAH KEI 134935

When you add 10 drops of ink to the water very carefully, over time, the colored ink at the bottom of the glass spread upward. Describe this phenomena.

This phenomena is known as diffusion. Diffusion is the movement of molecules from a region of high concentration to a region of low concentration. Diffusion occurs in all states of matter, including solid, liquid, and gas. In liquids and gases, diffusion occurs very rapidly and observable in a reasonable period of time.

When we drop the ink into the water, the ink sink to the bottom of the glass first because it is denser than water. Over time, the colored ink at the bottom of the glass spreads upward. This is due to the diffusion of the ink molecules. There is a higher concentration of colored ink at the bottom of the glass but lower concentration of colored ink at the upper part. There is an ink concentration gradient between the upper part and the bottom part of the glass. The ink concentration gradient acts as the driving forces for the diffusion to occur. The colored ink then moves from the bottom part of the glass, which has a higher ink concentration, to the upper part of the glass, which has a lower ink concentration. Therefore, the ink at the bottom of the glass spreads upward over time.

Diffusion eventually stops when the equilibrium has achieved. There is no concentration gradient of colored ink between the upper and bottom part of the glass. The concentration of ink and water are the same throughout the whole glass.

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1.Chan Pei Wen 130536
2.Chuah Kian Shiang 130537
3.Muhammad Haziq Bin Pisal(130543)
4. Chai JunYi 130535
5. Amirah Azwani Rosli 130532
6. Nur Nabilah Binti Imtiaz Ahmad 131347

Why you put salt to preserve meat?
-salting is used because most bacteria, fungi and other potentially pathogenic organism cannot survive in a highly salty environment, due to the hypertonic nature of salt
-any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated
-basically, salt works by drying food. Salt absorbs water from foods, making the environment too dry to support harmful mold or bacteria
-salt draw water out of cells via the process of osmosis
-essentially, water moves across a cell membrane to try to equalize the salinity or concentration of salt on both sides of the membrane. If you add enough salt, too much water will be removed from a cell for it to stay alive or reproduce. Organisms that decay food and cause disease are killed by high concentration of salt. A concentration of 20% salt will kill bacteria.

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Group 6:

1.    Sofea Niza Binti Muhamad Nizam (130562)

2.      Nur Aifa Binti Abdul Rani (130551)

3.      Nur Yusrina Binti Jamallullail (130556)

4.      Afifah Binti Aziz (130530)

5.      Nur Afiqah Binti Shamsuddin (130550)

6.      Munirah Binti Johar (130547)

Water diffuses into cooking noodle, making them bigger and softer. Describe mechanism.

This is diffusion process. Diffusion is the movement of atoms, ions, or molecules from an area of higher concentration to one of lower concentration. The transport of matter continues until equilibrium is reached and there is a uniform concentration through the material. Diffusion occurs when molecules diffuse or spread apart in a liquid to eventually be spaced out uniformly and randomly. In this statement, when dried food like noodles is cooked, water molecules diffuse into the noodles strings, making them bigger. Water molecules will diffuse and push the noodles molecules slightly further apart, weakening the forces between them and making the noodles softer and more flexible. It is a physical process rather than a chemical reaction, which requires no net energy expenditure. A sample path of a diffusion process models show the particle which is noodle embedded in a flowing fluid and subjected to random displacements due to collisions with molecules, which is called Brownian motion. The position of the particle is then random.

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Oo Yew Hui Lik 130559
Lim Yuan Ting 130538
Muhammad Naim Bin Mohd Nor 130919
Nuraina Nabilah binti Idris 130557
Amirah Aisyah binti Tan Halid 130531
Amin Amali bin Ahmad Tajuddin 130531
Nur Diyana Syazni binti Sharin 130553

When you add 10 drops of ink to the water very carefully, over time, the colored ink at the bottom of the glass spread upward. Describe this phenomena.

Diffusion is the movement of molecules from a region of high concentration to one of low concentration. If you have ever opened a bottle of cologne or perfume, you have witnessed diffusion. Molecules of the scent escape from the container, where they are present in very high concentration. They spread outward in every direction to regions where they are in low concentration. Your nose is able to detect the smell of the cologne or perfume even if you are quite a distance from the bottle that has been opened.

Diffusion occurs in all states of matter: solid, liquid, and gas. It occurs rapidly enough to be observable in a reasonable period of time, however, only in liquids and gases.

This phenomena occur is due to diffusion. When 10 drops of ink is added to the water very carefully, the ink sinks to the bottom of the glass because it is more dense than water. Over time, the colored ink at the bottom of the glass spreads upward. It moves from a region of high concentration to one of low concentration.

Eventually, the water in the glass is the same shade: a grey, light blue, or pink throughout. The original black, blue, or red ink has been diluted with water to produce the paler shade. Diffusion eventually stops because no region of high ink concentration remains. The concentration of ink and water is the same throughout the glass. That rule applies to all cases of diffusion. When differences in concentration no longer exist, diffusion stops.

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Mohamad Syafiq Bin Mohamad Rafi (130540)
Nur Iznie Husna Bt Zulkefli (130554)
Yaw Choon Wai (130568)
Nur Sakinah Bt Muhamad Noor (130555)
Tew Maei Nee (130565)

Why slug dies when there is salt?

According to osmosis, if a cell (plant or animal) has a low concentration of water inside the cell, then the water molecules diffuse (pass/penetrate) out into their surroundings to make up for this difference in concentration.
Thats what happens with the case of  slug, there is less water content outside the cells of the slug, (as a result of you putting salt on them) so the water present in the body of the snail moves out and
dehydrates the snails.
Killing them eventually.

# data[].attributes.body
Tan Siew Mian - 130564
Tan Mei Ping – 130563
Ang Lee Yong - 130533
Pitiphong Srisuwan a/l la Lun – 130560
Nur Alia Affiza Binti Abdullah – 130552
Mohamad Afiq bin Mohamad Zulkeffle - 130539

Why salt water fish cannot live in fresh water?

Salt water fish need the process of osmosis (balance of high concentration and low concentration in the cells membrane) to survive. Osmosis determines how much water enters the cell and how much goes out. Low solute water will flow into high solute water (the solute being salt). Salt water fish need to maintain their body salt concentration lower than that of their surrounding water, which cause their gills and kidneys work so that they can absorb water while keeping out most of the salt, and getting rid of excess salt.

Salt water fish cannot live in fresh water because they have hypertonic cells which absorbs the water out of the cell, and keeps more salt inside the cell. Fresh water does not have enough salt concentration to satisfy the survival of salt water fish. Therefore the fish’s hypertonic cells will become hypotonic which will not mix well with the body structure of salt water fish, and they will die. Osmosis helps even out the concentration inside and outside the fish’s body.

The atomic theory and diffusion is also related with why salt water fish cannot live in fresh water. Diffusion happens in water where the water particles try to separate equally from each other. Fresh water contains very little salt and once diffusion happens, the salt particles drift further away from one another. If salt water fish lack salt, their body salt will leach out into the fresh water, and their hypertonic cells will be filled with more water than needed and explode. Osmosis can also kill salt water fish if not used properly. It is impossible for salt water fish to live in freshwater because they have already adapted to salt water and high concentration of salt around them.

# data[].attributes.body
BONG POH YEE 130534
THNG CHIN SENG 130566
WOO SWEET WAN 130567
NG JIA YAM 130548
ABDUL AZIZ SALEH 131674
MIFZAL AHMAD BIN MOHAMMED IQBAL 131346
SITI NUR HAZWANIE BINTI KHASIM 130561

Why your hand and feet pruned when you took a long bath ?

Our skin is covered with special oils called sebum. These oils lubricate and protect our skin. They also act like a raincoat, making our skin a bit waterproof. This is why water rolls off our hands when we wash them before dinner. So when we take a quick shower, we're not in the water long enough to wash all the oils off our body. On the other hand, if we settle into a nice long bubble bath, eventually the water temporarily washes away the oils. Once the oil is gone, the water begins to absorb its way into the outer layer of our skin.

We may notice that different parts of our body act differently in the water. While our toes and fingertips wrinkle quite easily, we have probably never experienced waterlogged arms or a wrinkly tummy. This is because the outer layer of skin on our hands and feet, called the epidermis which is different than the skin on the rest of our body. The thicker layer of skin on our hands and feet contains more dead skin cells than other parts of our body. These dead skin cells soak up water like an efficient sponge, while thinner skin on the rest of our body is less affected.

When we have wrinkly bath fingers, our fingertips are actually waterlogged, which means they are completely saturated with water as water diffuse through osmosis along the skin cell. As the epidermis begins to swell, it pulls on live skin layers beneath. Unlike the dead surface layer, deeper layers are firmly attached to fibers in our skin and do not swell. The swelling of outer layers and pulling in of deeper layers is what causes the appearance of wrinkles after we have spent some time in the tub. Now researchers believe wrinkly fingers could be an autonomic nervous system reaction because it's easier to pick up wet objects with wrinkly fingers. Wrinkles on your fingers may give you more grip, kind of like treads on a car tire.

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Dear students
Below are the topic in Task 1

GROUP 1:
Why salt water fish cannot live in fresh water?
GROUP 2:
Why slug dies when there is salt
GROUP 3:
Why you put salt to preserve meat?
GROUP 4:
Why your hand and feet pruned when you took a long bath?
GROUP 5:
When you add 10 drops of ink to the water very carefully, over time, the colored ink at the bottom of the glass spread upward. Describe this phenomena
GROUP 6:
Water diffuses into cooking noodles, making them bigger and softer. Describe the mechanism.

Please post your group finding here in Padlet. Write your Group name and members of your group as well.Choose one representative from your Group to give a short presentation about this task on the next class.