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    With reference to the build up of glucose in cells I know that in order to couteract this build-up, the glucose dissolves and makes the cell too concentrated and thus has an undesirable effect on its osmotic properties.

    Now for my question - what exactly does osmotically inert mean and is it directly related to the above statement (in bold)?
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    A substance is osmotically inert when its presence in a cell has no effect on water balance.

    Starch is osmotically inert and its concentration does not influence on water balance in a plant cell. Hence the plant neither loses nor gains water. Starch is insoluble in water but glucose is soluble.

    Hope that helps.
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    It does and thanks!
 
 
 

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