The pie charts show the composition of 100 g of four different foods. Which food provides the most energy?

3.2.1 State that water diffuses through partially permeable membranes by osmosis

3.2.10 Explain the importance of water potential and osmosis on animal cells and tissues

3.2.11 Explain how plants are supported by the turgor pressure within cells, in terms of water pressure acting against an inelastic cell wall

3.2.2 State that water moves in and out of cells by osmosis through the cell membrane

3.2.3 Investigate and describe the effects on plant tissues of immersing them in solutions of different concentrations

3.2.4 State that plants are supported by the pressure of water inside the cells pressing outwards on the cell wall

3.2.5 State that plants are supported by the pressure of water inside the cells pressing outwards on the cell wall

3.2.6 State that plants are supported by the pressure of water inside the cells pressing outwards on the cell wall

3.2.7 Define osmosis as the net movement of water molecules from a region of higher water potential (dilute solution) to a region of lower water potential (concentrated solution), through a partially permeable membrane

3.2.8 Explain the effects on plant tissues of immersing them in solutions of different concentrations by using the terms turgid, turgor pressure, plasmolysis and flaccid

3.2.9 Explain the importance of water potential and osmosis in the uptake of water by plants