This pressure, turgidity, is caused by the osmotic flow of water from an area of low solute concentration outside of the cell into the cell's vacuole, which has a higher solute concentration.

The constant, known as the Henry's law constant, depends on the solute, the solvent and the temperature.

Part of the chamber opens to a differentially permeable membrane that lets water molecules through, but not the solute particles.

This process may be accelerated by the presence of nucleation sites within the solution, such as small bubbles, caused by shaking the bottle, or another solute, such as sugar powder or a widget.

Molar concentration, also called molarity, amount concentration or substance concentration, is a measure of the concentration of a solute in a solution, or of any chemical species in terms of amount of substance in a given volume.

References External links Oxalic acid MS Spectrum NIOSH Guide to Chemical Hazards (CDC) Table Oxalic acid content of selected vegetables (USDA) Alternative link Table Oxalic Acid Content of Selected Vegetables (USDA) About rhubarb poisoning (The Rhubarb Compendium) Oxalosis Hyperoxaluria Foundation (OHF) The Oxalate Content of Food 2008 (PDF) Oxalosis Hyperoxaluria Foundation (OHF) Diet Information Calculator Water and solute activities in aqueous oxalic acid