• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
  7. 7
  8. 8
  9. 9
  10. 10

An investigation to demonstrate the effect of different sucrose concentrations on potato tissues.

Extracts from this document...


An investigation to demonstrate the effect of different sucrose concentrations on potato tissues. OSMOSIS: Osmosis is the passage of water from a region of high water concentration through a partially permeable membrane to a region of low water concentration. My main aim is to find out if different concentrations of sucrose solutions cause the mass of a potato chip to increase or decrease. I plan to use 5 different concentrations of sucrose solutions, and for each concentration I will take 3 results. This will determine how much osmotic activity has occurred. I will then find the average weight change for each result. Finally, I will find the average weight change and the average percentage change. The Preliminary Osmosis experiment. Apparatus * Potato chips * 1 measuring cylinder * 3 test tubes * 1 test tube rack * the concentrations of sugar solutions ( 0.5M, 1.00M ) * distilled water (0.00M) * Electronic scales * 1 scalpel * 1 ceramic tile * sticky labels * paper towels * 1 ruler Method 1. I took 3 potato chips from the table, and cut them up into 3 cm lengths, using a scalpel. I had to be very careful whilst using the scalpel because it was extremely sharp. 2. Then, I placed them onto a ceramic tile to avoid any dirt reaching it. This is because dirt could hinder the progress of osmotic activity, and also the dirt could add weight, and therefore mass to the potato. 3. I then separately weighed the 3 potato chips and recorded their masses. 4. Taking a test tube rack I placed 3 test tubes in it labelling them 1, 2 and 3 using sticky labels. ...read more.


Adding varying amounts of distilled water to the sucrose solutions we made 0.25 M and 0.75 M sucrose solutions. Sections of the potato were cut and sliced with a scalpel, and were measured with a ruler. This specific part of the experiment was done very carefully because the slightest change in the surface area can change all the results by provoking more or less osmosis to occur. Then, the mass of each chip was measured as well, so more results were obtained. All the chips measuring 3 cm in length were placed into the test tube, containing the varying sugar solutions. I used 10 cm3 of each solution, and then I labelled the test tubes using sticky labels. The 15 test tubes containing a chip each were left overnight to allow osmotic activity to occur. Then the chips were removed and were re-weighed a day later. A table to show my results obtained Sucrose Concent- rations (M) Starting Mass of Potato (g) End mass of Potato (g) Difference in mass (g) % Change in mass Average % change in mass 0.00 4.62 5.43 + 0.81 + 17.53 0.00 4.28 5.07 + 0.79 + 18.46 0.00 5.07 5.73 + 0.66 + 13.02 16.34 0.25 5.13 5.77 + 0.64 + 12.48 0.25 4.88 5.78 + 0.90 + 18.44 0.25 4.85 5.65 + 0.80 + 16.49 15.80 0.50 5.42 4.83 - 0.59 - 10.89 0.50 5.19 4.48 - 0.71 - 13.68 0.50 5.05 4.45 - 0.60 - 11.88 - 12.15 0.75 5.29 4.05 - 0.84 - 15.87 0.75 4.92 3.98 - 0.94 - 19.11 0.75 4.72 3.75 - 0.97 - 20.55 -18.51 1.00 4.22 3.22 - 1.00 - 23.70 1.00 4.49 3.14 - 1.32 - 30.01 1.00 4.77 2.36 - 2.41 - 50.02 - 34.70 Sucrose Concentrations (M) ...read more.


* If the sugar solution evaporates past the level of the potato, then the potato sample will have less surface area in the solution so this would make osmosis happen much slower. To stop any solution evaporating I could place a layer of cling film on top of the test tube. * I was forced to rely on imprecise tools to cut the potatoes, such as rulers, scalpels and most of all my own judgment. Some kind of machine to cut the potato chips into exact pieces would have been much more accurate. * I could also extend this experiment by repeating exactly as before. However this time I could take more results at the molarity levels eg 0.1M, 0.2M, 0.3M, 0.4M, 0.5M, 0.6M, 0.7M, 0.8M, 0.9M, and 1.00M. These solutions would produce more accurate results. To extend the investigation I could use concentration s like 0.05M instead of 0.1M. This would increase the accuracy of the entire experiment including my graph. * Another way to extend the investigation could be using different plant tissues. For example a carrot tissue or an apple tissue, or, I could keep my potato investigation and compare it to a carrot or an apple. I could then decipher which tissue is most liable for osmosis to occur. * Also, to extend the investigation I could vary the temperature and then put the potatoes in say 10 ?C, 20 ?C, and 30 ?C water baths. The same investigation rules, like the variables and the time allocated for osmosis to take place, 24 hours, still apply. But overall, given the apparatus that we got to carry out the test, I think this experiment turned out to be very successful, and I'm very pleased with my results because they backed up my predictions. Mohammed Rattansey LVE 1 ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Life Processes & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Life Processes & Cells essays

  1. Marked by a teacher

    Investigating the effect of Sucrose Concentration on the Rate of Osmosis in Potato Chips.

    5 star(s)

    Forceps are better to use as opposed to fingers because one might have germs on their hands that could contaminate the experiments or excess moisture that would distort the mass shown on the balance when each potato chip is weighed.

  2. Marked by a teacher

    Investigating the effect of sucrose concentration on osmosis in potato cells

    4 star(s)

    It moved both ways, but because the concentration of water in the distilled water was higher than that inside the potato cells, more water molecules moved into the potato than moved out, so the potato cells gained mass. In other words, the water potential of the solution was higher and

  1. Marked by a teacher

    Experiment to find the effect of sucrose solution concentration on potato and apple tissue.

    4 star(s)

    cut 12 equal sized pieces of potato making sure all skin is removed. Using a Cork Borer, cut 12 equal sized pieces of apple making sure all skin is removed and they are the same size as the potato pieces.

  2. Marked by a teacher

    An experiment to investigate how the effect of varying concentrations of salt solutions play ...

    4 star(s)

    The calculations for both are shown below. Pre-made 2 Molar Salt Solution This substance already has the required amount of salt dissolved into the water to make it qualify as a 2 molar solution. To get lower molar values, the solution must have a certain amount of water added to it.

  1. Marked by a teacher

    An experiment to show osmosis in potato chips in different concentrations of sucrose solution ...

    3 star(s)

    * Place potato chips A1, A2 and A3 into beaker A. Leave a two-minute gap and then repeat with potato chips B1, B2, and B3 into beaker B. leave another two-minute interval and repeat again with potato chips C1, C2and C3 into beaker C...etc.

  2. Marked by a teacher

    To investigate how varying the concentration of sucrose solutions affects the rate of osmosis ...

    3 star(s)

    my results, I think that my experiment was successful as I found out that changing the molarity of a solution does affect the rate of osmosis. I found the results using 0.125M solution as surprising though. This is because I did not expect to see an increase in the turgidity of the potato cylinders immersed in this solution.

  1. To investigate the effect of different concentration of sucrose on osmosis in potato chips

    * Some of the chips floated and some didn't, also the chips used were all mixed potatoes (chips from the same potato weren't used) * Also in some of the chips not all the skin was removed. Accuracy The accuracy of the experiment was affected by the following: * Timing-

  2. The effect of sucrose concentration on osmosis in potato chips.

    This is due to osmosis, where water passes from weak solutions to strong solutions across a semi-permeable membrane, such as a potato cell membrane. The graph of average percentage change against solution strength shows that the results trend follows the theory.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work