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In this experiment I am going to investigate how different concentrations of sucrose solution can alter the process of osmosis on a potato chip, and in what way it does this.

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Introduction

Osmosis Aim: In this experiment I am going to investigate how different concentrations of sucrose solution can alter the process of osmosis on a potato chip, and in what way it does this. Prediction: I predict that due to osmosis and diffusion when there is a pure water solution the potato chip will swell as it absorbs the water to equalise. However, if there is a mild/rich sucrose solution on the out side of the potato chip it will shrink as water is sucked out of them by the process of osmosis. Research: If substance has a semi-permeable wall with holes small enough to allow small water molecules to pass through but not big enough to allow greater sized molecules such as sucrose molecules. Osmosis is a type of diffusion; when there is a higher concentration of a certain type of molecule on one side of a semi-permeable membrane, a process of diffusion (osmosis) tries to level out the balance of the highly concentrated solution to lower the concentration until it is equal on both sides. ...read more.

Middle

That is osmosis. Plants also use this method to provide nutrients and various chemicals to their cells. Equipment: For my experiment I will need a total of: Four test tubes; one potato; 2%, 5%, 10%, 20% sucrose and water solution; one knife; one marble cutting plate; aluminium foil; four sticky labels. Method: 1. Cut the potato into equal strips and weigh them. Record the weight. 2. Fill each test tube with 100ml of the different solutions, so that you have one 100ml - 2% solution tube, one 100ml - 5% solution tube, etc... 3. Leave all the potato chips in for 15 minutes and record the new weights. 4. Repeat the experiment for reliability. Things I will keep the same are: 1. The amount of solution in each test tube. 2. The rough size of the potato chips. 3. The time taken for each experiment. Things I will change are: 1. The strength of the solutions. To ensure fairness I am going to perform the test twice and make averages during the graphical stages. ...read more.

Conclusion

It seems, there was a connection between the strength of the sucrose solution on the outside and the amount of water sucked out. It appeared to steadily increase. The process of osmosis causes water to travel from a lot concentration (generally the potato), to a higher concentration, the outside of the potato. Therefore, the potato got more flaccid in a greater concentration. Evaluation: I feel the experiment went well, it proved a scientific concept and helped me learn more about a subject that I was weak on. I did encounter one or two odd results, such as the 5% sucrose solution in results table two and results table of the averages, however I feel this must have been due to human error, possible reasons for this may have been, weighing incorrectly, or the usage of the wrong strength of sucrose solution, however, this does not harm the overall results much. To prevent this happening again, I would have to conduct the experiments many more times and collect the averages. The next step in this would be to perform the test on other materials, such as visking tubing, and then to take averages and compare the results, even find out which is more permeable. ...read more.

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