Pre-cut potato chips can be stored in salt solution before being cooked in restaurants. To avoid the chips becoming too salty, it is important to make sure that water does not move in or out of the chips as they are stored.
A scientist wanted to collect some data about the salt content of potato chips to inform the restaurants of the best storage concentration.
The steps in the table refer to the method that the scientist used to collect his results.
| 1 | Measure out 100ml of each salt solution into 5 different test tubes |
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| Remove the chips, pat dry and reweigh |
| Cut 5 potato chips of similar size and dimensions |
| Place 1 chip into each concentration of salt solution and leave for 1 hour |
| Record the mass of the potato chips |
Complete the table to place the steps in the correct order by adding numbers 2 to 5 into the left hand column of the table. The first stage has been labelled for you.