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To find out which concentrations of sucrose solution cause water to be gained or lost by osmosis in potatoes.

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Introduction

INVESTIGATING OSMOSIS IN POTATO'S Aim: To find out which concentrations of sucrose solution cause water to be gained or lost by osmosis in potatoes. Background: The spontaneous passage or diffusion of water or other solvents through a semi permeable membrane (one that blocks the passage of dissolved substances--i.e. solutes). The process, important in biology, was first thoroughly studied in 1877 by a German plant physiologist, Wilhelm Pfeiffer. Earlier workers had made less accurate studies of leaky membranes (e.g., animal bladders) ...read more.

Middle

Increasing the pressure on the solution by a specific amount, called the osmotic pressure, can stop this process. The Dutch-born chemist Jacobus Henricus van't Hoff showed in 1886 that, if the solute is so dilute that its partial vapor pressure above the solution obeys Henry's law (i.e., is proportional to its concentration in the solution), then osmotic pressure varies with concentration and temperature approximately as it would if the solute were a gas occupying the same volume. ...read more.

Conclusion

Turgor is very important to plant cell's because it helps the plant's to be firm. We can use the kinetic theory to try and explain the factors affecting the rates of reactions. This is also known as the Collision The collision theory says that: Chemical reactions occur when particles of the reactants collide. They must collide with a certain minimum energy, called the activation energy The particles must collide with enough energy (activation energy) otherwise they will. Just bounce off each other harmlessly. The activation energy is needed to break the bounds in the particles and get the reaction started. ...read more.

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