Tomato, Salt water and Olive oil

In summary, the tomato floats when placed in salty water due to its lower density. When olive oil is poured in, the tomato will have less of its surface above the water due to the buoyant force being equal to the weight of the displaced water and oil. The correct answer to the first question is c) More of the tomato will be above the surface of the water. When calculating the percentage of the tomato that is above the surface of the water, it is necessary to subtract the percentage that is under water from 100.
  • #1
huybinhs
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Homework Statement



You put a tomato into a vessel of salty water - it floats. Now you pour olive oil into the same vessel. Which one of the following statements is true?
a)Less of the tomato will be above the surface of the water.
b) The tomato will stay at the same height.
c) More of the tomato will be above the surface of the water.

2.The salty water has a density of 1040 kg/m3 and the tomato a density of 980 kg/m3. Before you pour in the olive oil, what percentage of the tomato floats above the surface of the water?

3.After you pour in enough olive oil (density of 920 kg/m3) so that the top of the tomato is completely covered, what percentage of the tomato floats above the surface of the water?

2. The attempt at a solution

1.Olive oil floats on water, therefore it has a lower density. That means the difference between that density and that of the tomato is less, so a will be the choice. Correct?

2. I tool 980/1040 and * 100 to get the percentage but INCORRECT.

3. I did the second wrong, so I have no clue.

Please advise! Thanks!
 
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  • #2
question 1
They meant above of the surface of the water, not above the surface of the olive oil.
There's layer of oil on top of the water, not an oil-water mixture.
The buoyant force is equal to the weight of the displaced water + the weight of the displaced oil. There's now some displaced oil, so there has to be less water displaced

question 2. You calculated the percentage that's under water.
 
  • #3
willem2 said:
question 1
They meant above of the surface of the water, not above the surface of the olive oil.
There's layer of oil on top of the water, not an oil-water mixture.
The buoyant force is equal to the weight of the displaced water + the weight of the displaced oil. There's now some displaced oil, so there has to be less water displaced

question 2. You calculated the percentage that's under water.

So, it will be c then => Correct

Second part:

100 - that number = correct.

Thanks so much! I got it all right ;)
 

FAQ: Tomato, Salt water and Olive oil

1. What is the effect of salt water on a tomato?

Salt water has a dehydrating effect on tomatoes. When exposed to salt water, tomatoes will lose water through osmosis, causing them to become shriveled and less juicy.

2. Can you use salt water to preserve tomatoes?

Yes, salt water can be used as a preservation method for tomatoes. The high salt concentration in the water creates an environment that inhibits the growth of bacteria, preventing the tomatoes from spoiling.

3. What happens when you mix tomato and olive oil?

When mixed together, tomato and olive oil create a tasty and nutritious combination. The healthy fats in olive oil help to enhance the absorption of beneficial nutrients in tomatoes, such as lycopene.

4. Can you use olive oil to counteract the effects of salt water on tomatoes?

Olive oil can help to counteract the dehydrating effects of salt water on tomatoes. The oil creates a barrier that helps to retain moisture in the tomatoes, preventing them from becoming too dry.

5. Is it safe to consume tomatoes that have been soaked in salt water and olive oil?

As long as the tomatoes were properly washed and prepared beforehand, it is safe to consume them after they have been soaked in salt water and olive oil. This combination can add flavor and nutrients to the tomatoes, making them a healthy addition to any meal.

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