In this exercise, potato cylinders that were cut to 5.0 cm in length were exposed to concentrations of salt from 0% to 15% for a prolonged period of time (a few hours or days). By examining the lengths of the cylinders through time, you can determine whether water moved in or out of the potato cells and describe the overall effect of these solutions on the appearance and texture of the potato cylinders.

table of potato cylinders

Determine the average length (in cm) for the potato cylinders A