1.the tank of water has higher water potential then the pear’s cells.

2.there is net movement of water molecule from the water tank to the pear.

3.hence the pear cells becomes turgid.

Tank of water has higher water potential than pear’s cells.There is a net movement of water molecule from tank of water to pear’s cell.Hence the cell becomes turgid.

A tank of water has higher wp than pears.

There is a net movement of water molecule to a tank of water than pears.

The water stored in the tank has a higher w.p than the pears. There is a net movement of water molecules from the water stored in the tank to the pear by osmosis. Hence, the pear cell will become turgid.

A tank of water has higher w.p than pears. There is a net movement of water molecule from stored in a tank of water to pears. The pear cell will be turgid.

·Water potential of tank of water > water potential of pear cells.

·Net movement occurred while the water goes into pear cells due to osmosis.

·Pear cell becomes turgid

A tank of water has a higher water potential than pear.There is a net movement of water molecules to the pear cells . Finally , the pear cell will become turgid.

A tank of water has higher water potentials than pear cells.There is a net movement of water molecule from a tank of water to pear cells by osmosis.Hence the cell becomes turgid.

The water stored in a tank has higher water potential than pear cells,there is a net movement of water molecule from water to pear cells by osmosis,hence the pear cells becomes turgid

The main two characters is water and pear cell. Water have higher w.p than pear cell.There is a net movement of water from water to pear cell.pear cell becomes turgid when water enters the cell.

水的水勢比梨的細胞液高，水會透過半透膜進入梨細胞內，梨細胞吸水後就會變得膨脹。所以榨果汁的時候，細胞入面的細胞液會擠出來，叔叔就能榨到更加多果汁。

There is a net movement of water molecule to a tank of water than pears. Pears cell become turgid.

This dissolution and osmosis process increases the total amount of water, making the water content in pear water higher than that of pure water. Therefore, the pears feel more hydrated after soaking.

1. 梨子細胞和桶中的水。梨子細胞內含有溶質，而桶中的水相對純淨。

2. 梨子細胞因含有溶質，水勢較低；而桶中的水水勢較高。

3. 水會通過滲透作用從水勢高的區域移動到水勢低的區域。

4. 梨子細胞吸收水分後，體積膨脹，細胞內的液體增加。當榨汁時，這些膨脹的細胞容易破裂，從而釋放出更多果汁，因此能提取更多果汁。

Water molecules move into the pear cells by osmosis through the partially permeable cell membrane.

The pear cells become more turgid and swollen, so that they can release more juice when squeezed.