Distilled Water: What Does It Identify As, and Why Did We Receive These Results?

Our solution here was a hypotonic solution—a solution with fewer solutes diffused than it does water. In our experiment, having the vegetables in this hypotonic solution caused them to become slightly more crisp, but also more flexible. As the vegetables were in the distilled water, more water was diffusing into the vegetable cells, and solutes were diffusing out. This caused increased turgor pressure within the cell, making the cells more stiff and resistant towards potentially damaging circumstances.