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# An investigation to find out the effect of sucrose concentration on the mass of potato tissue.

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Introduction

Biology - GCSE Coursework AIM- An investigation to find out the effect of sucrose concentration on the mass of potato tissue. Prediction: I predict that a high sugar solution will cause the mass of the potato to decrease. This will be due to osmosis. Osmosis is the diffusion of water from a region of high concentration to a region of low concentration across a semi-permeable membrane, such as the one of the potato. If the water concentration inside the potato is higher than the water concentration in the solution then the cell will lose water through osmosis, which will cause it to shrivel. When the plant cell is in said state it is plasmalised. ...read more.

Middle

To ensure this, weigh the pieces. Prepare the sugar solutions. These should be: a 10% sugar solution, a 20% sugar solution, the same for 30%, 40% and 50%. The solutions should be based around 20Ml of pure water. For example, a 10% solution would need 2 grams of sugar; a 20% solution would need 4 grams of sugar and so on. Add the measured amounts of sugar to the test- tubes containing 20Ml of water and stir until fully dissolved. Record the weights of the potato pieces then place them in the sugar solutions and leave for 20 minutes. Record their final mass and compare to the original mass. Fair Test Points: - Ensure that all the potato pieces are of the same mass. ...read more.

Conclusion

EVALUATION All the results we recorded appear to be anomalous. However one might say that the result for the 10% sugar solution is the most unexpected as it is the only result which does not conform to the decrease in mass pattern that seems to arise at the 20% solution result. The reason that we had such irregular results could have been due to a number of things. Firstly, the temperature of each solution may have differed which would have lead to irregular results. We did not monitor our thermometers regularly during the experiment so if the temperatures had varied then we would not have known about it. To improve our experiment, we could have ensured that we used the exact right amounts of sugar and water and stirred them fully. We could of left the solutions for longer as we may not have given long enough time for any changes to occur. ...read more.

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