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An Investigation to Find the Effect of Changing the Sucrose Concentration on Osmosis in Potatoes.

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Introduction

An Investigation to Find the Effect of Changing the Sucrose Concentration on Osmosis in Potatoes Planning The aim of this investigation is to find out how the rate of osmosis in potatoes is affected by changing the concentration of the sucrose solution in which the potatoes are left overnight. This is how we did it : Method 1. Collect all apparatus necessary ready for use 2. Use the cork borer to gain four equal sized pieces of potato 3. Use a ruler and a scalpel to make sure the potato pieces are exactly equal. Weigh and record their masses 4. Fill four test tubes with the different levels of concentrated solution and label carefully 5. Add one piece of potato to each test tube 6. Leave for 24 hours 7. Gently pat dry, then weigh 8. Record results 9. Calculate mass gained/lost 10. Redo experiment another 2 times. Nb It is very important to try and be accurate when collecting results, so the results reflect what they are expected to. For these reasons, we used rulers to measure the length and width of the chips, and why we weighed the chips with a digital scale, which measured up to two decimal places. Valid Evidence To ensure that a valid test is carried out in this test, so that all the values are accurate, there are a few things you need to take into consideration. ...read more.

Middle

Here are the results we gained: Potato Solution 30% 15% 1% Water Mass Before 3.37g 3.47g 3.23g 3.55g Mass After 2.16g 2.67g 3.38g 3.74g Mass Gained -1.21g -0.71g 0.15g 0.19g In this experiment, the cork borer was 1.3 cm in diameter, which means that all the potato chips were 1.3 cm wide. These results show me roughly what the results I gained for the real experiment show. This is basically that the potato chips in the lower percent concentrations gained more in mass than those in the higher concentrated solutions. We can use these results to further back up our conclusion. Observations Below are the real results we got when we were doing the practical three times. You can see from the table that we used water, and 5%, 10%, 15% and 20% solutions in this experiment. Potato Solution 0% 5% 10% 15% 20% Mass Before (g) 2.93g 2.93g 2.92g 3.08g 2.82g Mass After (g) 3.14g 3.09g 3.03g 3.09g 2.83g Mass Change (g) 0.21g 0.16g 0.11g 0.01g 0.0g % Change 7.17% 5.46% 3.77% 0.32% 0% Average % Change +4.44% +3.03% +0.92% -1.09% -2.16% Turgidity Turgid Turgid Floppy Soft Floppy Mass Before (g) 2.88g 2.84g 3.0g 3.07g 2.90g Mass After (g) 2.96g 2.85g 2.97g 2.98g 2.75g Mass Change (g) ...read more.

Conclusion

Reliability I do not think that our results are very reliable, as the lines of best fit on my graph are not that close together. If my results were very accurate then the lines of best fit on my graph would be very close together, and there are not, though the second and third lines of best fit are closer together than the third is. Overall, I don't think that these results are very accurate. Although I do not think my results are very reliable, I do think that they are good enough to construct a firm conclusion, as they show roughly what I expected them to. Also, I have three sets of results, which all roughly resemble each other, so this must suggest that I did something right and that they are not totally wrong. Further Work If I had more time, as a way of extending this work, I could try to do an alternative experiment that might allow me to narrow down where the isotonic solution is in different vegetables. One of the vegetables I could use to illustrate this could be something like a swede or a parsnip, as they both have similar properties to that that a potato has. I could also use this to see if they absorbed as well as a potato and if osmosis would still work in these cases. ...read more.

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