When a teabag is placed in hot water, the tea leaves inside diffuse molecules like color and flavor into the water through the partially permeable membrane of the teabag. The tea molecules move from the higher concentration inside the bag to the lower concentration outside as heat from the water causes the molecules to move faster. The pyramid shape of the teabag maximizes surface area and provides multiple sides for diffusion, allowing the tea molecules to spread more quickly through the water.
When a teabag is placed in hot water, the tea leaves inside diffuse molecules like color and flavor into the water through the partially permeable membrane of the teabag. The tea molecules move from the higher concentration inside the bag to the lower concentration outside as heat from the water causes the molecules to move faster. The pyramid shape of the teabag maximizes surface area and provides multiple sides for diffusion, allowing the tea molecules to spread more quickly through the water.
When a teabag is placed in hot water, the tea leaves inside diffuse molecules like color and flavor into the water through the partially permeable membrane of the teabag. The tea molecules move from the higher concentration inside the bag to the lower concentration outside as heat from the water causes the molecules to move faster. The pyramid shape of the teabag maximizes surface area and provides multiple sides for diffusion, allowing the tea molecules to spread more quickly through the water.
I am Lathifa Rahma and I will give an example of diffusion in daily life, it
is Dipping the tea bag into hot water
As the teabag is added to the water, it causes the tea leaves to move, and triggers diffusion (defyusyen) of the leaves. Diffusion (defyusyen) is defined as the movement of a substance/ from an area of higher concentration/ to an area of lower concentration. There are lots of tea molecules in the bag and none outside. The leaves themselves can’t pass through the bag/ but their smaller particles containing colour, and flavour can (the teabag itself acts as the partially (pa’syially) permeable membrane (membreyn)). The addition of heat (from the hot water) to the tea bag, causes its molecules to move much faster than at room temperature. This energy is more readily (radeli) released in a shorter period of time, than a tea bag filled with room temperature or cold water. The teabag shape/ affects the surface area and the pyramid/ due to it 3D shape provides more sides for diffusion to take place, and more area in the middle for the tea molecules (malekyul) to move around, in spreading the stain of colour.