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An Experiment To Determine The Water Potential Of Sweet Potato & Baking Potato

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An Experiment To Determine The Water Potential Of Sweet Potato & Baking Potato Introduction This experiment was performed to establish the water potential of different types of potato in various concentrations of sugar solution. The sweet potato has been chosen because it has a higher sugar content than baking potato, which should affect the water potential. Apparatus & Materials 1 Cork borer 11 boiling tubes 1 Beaker 1 baking potato Test tube rack 1 sweet potato Measuring cylinder Scalpel Cutting Tile Scales Ruler Method 1. Use the cork borer to cut out 11 cylinders of sweet potato. 2. Cut each cylinder to 5cm lengths. ...read more.


0.74 0.1 4.52 5.02 0.5 0.2 5.07 5.57 0.5 0.4 4.62 4.99 0.37 0.6 4.28 4.32 0.04 0.8 4.36 4.24 -0.12 1 5.06 4.58 -0.48 1.2 4.89 4.43 -0.46 1.4 4.93 4.31 -0.62 1.6 4.97 4.1 -0.87 1.8 4.72 3.84 -0.88 Conclusion This experiment shows the sweet potato absorbs water at from a solution with a higher concentration of sugar present as oppose to the baking potato which stops absorbing water when the solution became 0.2 molar. This shows there is a higher concentration of sugar in sweet potato than in baking potatoes because the only moves along a gradient where one concentration is higher on one side. ...read more.


The only things which may have affected the results were the varied weights of the cylinders of potato if they were all weighed out to the same weight they would all have the same surface area so there would be the same area for the water to diffuse across. The temperature should have also been recorded and kept constant throughout the experiment because if the temperature increases the water will diffuse faster at higher temperatures. In the last result for the baked potato where the weight went up again was because the cylinder was not dried properly and the solution when at that concentration was very viscous so it stuck to the outer layer of the cylinder thus increasing the weight. ...read more.

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