n the Tonicity in Potato Cells lab, Multiple Choice when water entered the cells it caused the potato to stay crisp. when water entered the cells it caused the cells to burst and the potato to dissolve. when water entered the cells it caused the potato to become limp. when water entered the cells it caused the cells to burst.

The correct answer is - water entered the cells it caused the potato to stay crisp.

Explanation:

The cells of the potato has more cell sap inside the cell which means the concentration of the water is less inside the cell than the outer environment of the cell. This concentration gradient leads to diffusion of the water from outside to inside the cell, also called endosmosis.

This process makes cells become increased in size and cell become turgid or firm. The water outside of the potato cells is hypertonic as the cell is hypotonic due to the concentration difference of solvent.

carbohydrates: (starches and sugars) composed of carbon, hydrogen, and oxygen.

lipids: (fats, oils, and waxes) are made of carbon and hydrogen atoms.

nucleic acids: contain hydrogen, oxygen, nitrogen, carbon, and phosphorus. they are polymers of nucleotides. a nucleotide has three parts, a 5-carbon sugar, a phosphate     (-po⬇️4) group, and a nitrogenous base.

proteins: made up of nitrogen, carbon, hydrogen, and oxygen. they are polymers of amino acids.