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An Investigation Into the Effect of Sucrose Concentration On Osmosis In Potato Chips.

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AN INVESTIGATION INTO THE EFFECT OF SUCROSE CONCENTRATION ON OSMOSIS IN POTATO CHIPS My aim is to investigate the amount of osmotic activity between a potato chip and different concentrations of sucrose. The following affect the rate of osmosis: Temperature The warmer most things are the more quickly particles move, therefore increased temperature will increase the rate of osmosis. So, if a potato chip is in a highly concentrated solution the water molecules will quickly leave the chip because of the increase in temperature or if the chip is in a high water concentration the water molecules will go inside the chip. Time The longer you leave the potato chip in the solution, more osmosis will occur, so the greater the change in mass in the potato chip. Surface Area If the surface area of the chip is large, there would therefore be more space for osmosis to occur, so the greater the change in mass in the chip. Concentration of Sucrose As the concentration increases the mass of the chip decreases. This is because the chip has a higher water concentration and the water leaves the chip and goes to the sucrose solution which has a low water concentration. ...read more.


Fair Test The experiment must be a fair test, if it is not we will be obtaining the wrong results. To make sure it is a fair test all aspects of the experiment must be the same except for the concentration of the solutions which will give us a varied set of results. The measurement s of the solutions has to be exact. The length and width of the potato chips must be as accurate as possible as this could affect the rate of osmosis. The temperature must be constant through out the experiment that is why I did the experiment at room temperature. The same weighing scales will be used throughout the experiment, this is because the measurements may vary slightly between scales. The stopwatch should be started as soon as the potato chips are put inside the test tubes, and should be stopped as soon the 20 minutes have passed. Taking the chips out of the solution, drying them and measuring the mass should all be done as quickly as possible. Lastly and most importantly the chips should be in compete contact with the solution if not, osmosis may not occur to its fullest potential. ...read more.


My results did lie close to the line so they were fairly accurate but to be completely accurate I could have had made a few changes which are mentioned above. There were not any anomalous results, but some results were not as close to the line as others. This may have been caused by human error. For reliability, I have plotted a graph showing the changes in mass from both attempts made against the difference in concentrations of sucrose solution. Most of my results are close to the line of best fit but there are a few further away from the line, this could have been caused by human error, or perhaps the potato chip was not cut accurately, or cells did not lose or gain mass from that part of the potato. To make this experiment perfect I could have used more molar solutions, the temperature in the room could have been accurate as the temperature may change due to weather conditions or if the experiment was done near a window, longer time could have been given for more osmotic activity to occur and the potato chips could have all been identical in mass, surface area, length and width. Over all I thoroughly enjoyed the experiment and I am very pleased with my results. ...read more.

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