Q.An artificial cell made of selectively permeable membrane immersed in a beaker (in the figure). Read the values and answer the following questions?
a. Draw an arrow to indicate the direction of water movement
b. Is the solution outside the cell isotonic, hypotonic or hypertonic?
c. Is the cell isotonic, hypotonic or hypertonic?
d. Will the cell become more flaccid, more turgid or stay in original size?
e. With reference to artificial cell state, the process is endosmosis or exosmosis? Give reasons

Osmotic Pressure and Molar Mass: From Intuition to Formula

Imagine you have a glass of pure water, and you carefully place a tea bag into it. After a while, the water turns brown. The tea molecules have moved from the bag into the water. That's simple diffusion. But now imagine a different setup: you have a U-shaped tube with a special membrane at the bottom that only lets water molecules pass through — not larger molecules like sugar. On one side you put pure water, on the other side you put a sugar solution. What happens?

Water will spontaneously move from the pure water side into the sugar solution side, pushing the liquid level higher on the sugar side. That rising column of liquid is a direct physical effect — it's osmotic pressure trying to equalise concentrations. The taller the column gets, the more hydrostatic pressure it exerts back. Eventually, that back-pressure exactly balances the "pull" of the sugar, and the system stops.

That balancing pressure — the pressure you would need to apply to the solution side to prevent the water from moving — is the osmotic pressure ($\Pi$).

The Intuition Behind Molar Mass from Osmotic Pressure

Here's the key insight: the osmotic pressure depends only on the number of solute particles in a given volume of solution, not on what those particles are. A big protein molecule and a tiny sugar molecule, if present in the same number per litre, produce the same osmotic pressure.

This is incredibly useful. If you dissolve an unknown substance (say, a polymer or a protein) in water and measure the osmotic pressure, you can work backwards to find how many moles of it are present. And if you know the mass you dissolved, you can calculate the molar mass:

So osmotic pressure becomes a direct window into the molecular weight of substances that are too large or too fragile to vaporise (like proteins, polymers, or enzymes).

The Precise Statement

For dilute solutions, osmotic pressure follows a law that looks exactly like the ideal gas law:

This is the van't Hoff equation for osmotic pressure. It tells you that osmotic pressure is directly proportional to the molar concentration of the solute:

where $c$ is the molar concentration (mol/L).

From Osmotic Pressure to Molar Mass

If you dissolve a known mass $w$ (in grams) of an unknown substance in a volume $V$ of solvent, and measure the osmotic pressure $\Pi$ at temperature $T$, you can find the molar mass $M$ as follows:

1. From $\Pi V = nRT$, we get $n = \frac{\Pi V}{RT}$
2. But $n = \frac{w}{M}$ (mass divided by molar mass)
3. Equating: $\frac{w}{M} = \frac{\Pi V}{RT}$
4. Rearranging:

This is the working formula. Every quantity on the right is measurable in the lab.

Why This Method is Special

Osmotic pressure measurements are extraordinarily sensitive. For a substance with a very large molar mass (say, 100,000 g/mol), the freezing point depression or boiling point elevation would be too tiny to measure accurately. But osmotic pressure can still give a measurable reading because it's a colligative property that depends only on particle count, and the effect is large even at low concentrations.

A Worked Example

Problem: 0.50 g of a protein is dissolved in enough water to make 100 mL of solution at 25°C. The osmotic pressure is measured as 0.012 atm. Find the molar mass of the protein.

Solution:

Given: …