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Card 6
Front
Why must the potato pieces be blotted dry before the initial weighing?
Back
Card 7
Front
What are the controlled variables?
Back
Card 8
Front
Why are the potato pieces blotted dry before the final weighing?
Back
Card 9
Front
How is % change in mass calculated?
Back
Card 10
Front
What is plotted on each axis of the graph?
Back
Card 11
Front
How is the water potential of the potato tissue identified?
Back
Card 12
Front
What units are water potential measured in?
Back
Card 13
Front
What formula can be used when producing a dilution series?
Back
Card 14
Front
Why are all pieces taken from the same potato?
Back
Card 15
Front
Why are the potato skins removed?
Back
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