This lab explores turgor pressure in plants through experiments with potato and celery. Turgor pressure is created by water in plant cell vacuoles pushing on cell membranes and walls, giving plants support and rigidity. Students hypothesized that soaking potato in salt water would increase turgor pressure compared to tap water, causing less bending. They observed less bending in salt water potato as water moved from its cells into the hypertonic solution. Soaking wilted celery in fresh water similarly caused it to regain rigidity in a few minutes as water reentered its cells, increasing turgor pressure.