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Osmosis In Potato Cells

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Introduction

SCIENCE: Osmosis In Potato Cells Task In this experiment, our task was to investigate the effect osmosis had on the mass of a potato chip. Research: Osmosis is when the molecules move around a solvent, through a semi-permeable membrane, lowering the concentration of a solute on the other side of the membrane. The purpose of this is to match the two sides of the membrane, so they are balanced. This is caused by osmotic pressure, an irreversible type of diffusion. This is when molecules jump from one place with a high concentration to another with a low concentration. Diffusion is important for many things, especially in the human respiratory system, when the alveolar membrane of the lung separates the carbon-dioxide filled blood with the oxygen-rich air. Plan: To determine the rate of osmosis in a potato chip, we can treat a number of different chip specimens with different solutions. These are distilled water, 5% sucrose solution, 10% sucrose solution, and also 15% and 20% solutions. We shall be testing this experiment with thin slices of potato, which will be easier for the osmotic pressure to penetrate wholly, as opposed t just the exterior. ...read more.

Middle

5. We will then leave the test tubes for a two days (the distance between lessons), so that osmosis will take full effect. 6. In the next lesson we shall record each chips' length and mass after drying them on tissue paper, so as not to contaminate the results with excess, exterior fluids. 7. Ideally, we would repeat this process at least twice more, but as the time is against us, we may have to borrow a set of results from another group in the class. 8. We will then record all our results that have already been recorded into tables, into graphs. Equipment: The equipment we will need is: * A scalpel, * A ruler, * Five test tubes of equal size and larger than 4cm long and 2cm2 wide, * A test tube rack, * A heatproof mat (or an alternate surface to prepare the potato chips) * A potato, * Five different types of solution; one distilled water, one 5% sucrose, one 10%, one 15% and one 20% sucrose solution. ...read more.

Conclusion

G1 G2 G3 G1 G2 G3 Distilled Water 4cm 4cm 4cm 5.30 8.88 7.97 5% solution 4cm 4cm 4cm 5.54 7.45 4.07 10% solution 4cm 4cm 4cm 5.38 7.98 3.20 15% solution 4cm 4cm 4cm 5.50 4.20 4.19 20% solution 4cm 4cm 4cm 3.79 3.97 4.57 This is the overall change: Solution G1 G2 G3 Average Distilled Water +0.82g +0.89g +0.98g +0.90g 5% solution +0.09g -0.01g -1.05g -0.32g 10% solution 0.00g -0.40g -1.10g -0.50g 15% solution -0.81g -0.93g -1.12g -0.95g 20% solution -1.27g -1.09g -1.54g -1.30g Conclusion: I believe my prediction was correct when I stated that the higher the concentrate of sucrose solution is in proportion to the weight loss in the chips. I was also correct when I said the chip placed in distilled water would gain weight. Analysis: The chip in the distilled water gained weight and got larger in size. This is because the distilled water penetrated the potato, and stayed there, making it weigh more. My results also prove my prediction that the chips in the solutions would lose weight. ...read more.

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