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An investigation to find the how various concentrations of sucrose solution affects the rate of osmosis in a piece of potato.

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Introduction

AN INVESTIGATION TO FIND THE HOW VARIOUS CONCENTRATIONS OF SUCROSE SOLUTION AFFECTS THE RATE OF OSMOSIS IN A PIECE OF POTATO JASPAUL SINGH SHERGILL Aim To investigate the effect of varying concentration of sucrose solution on the amount of osmotic activity between the sucrose solution and a potato chip of a given size. I shall vary the concentration of the of the sucrose solution and determine the effect of this factor of osmotic activity in the potato chips by calculating the change in mass of the chips from the beginning of the experiment to the end. Scientific Knowledge Osmosis is defined as the net movement of water molecules from an area of high concentration to an area of low concentration. This movement must take place across a semi-permeable membrane such as a cell wall, which lets smaller molecules such as water through but does not allow bigger molecules to pass through. The molecules will continue to diffuse until the area in which the molecules are found reaches a state of equilibrium, meaning that the molecules on either side of the semi-permeable membrane are equally distributed, with all areas having an equal concentration. ...read more.

Middle

Method 1. Take two average sized ground potatoes and check that they are both healthy and hard. 2. Using a scalpel, a core borer and an electric weighing machine cut the potato chips into 18 small pieces, with a weight of 2.0mg. 3. Take 6 beakers and label them with the appropriate concentration of sucrose solution. 4. Using a measuring cylinder measure out different amounts of sucrose solution and distilled water which then should be poured into the test tubes in a percentage ratio giving me the various molar concentrations. The total amount of sucrose concentration should equal 25ml. 5. Pour the Sucrose solution into the appropriate beaker. 6. Weigh each potato chip again for further accuracy on an electronic balance. 7. Swiftly insert a potato chip into each beaker and then record the time. 8. After a day drain out the solutions in the sink and place all the chips onto paper towel with the concentration they were placed in written on the paper towel as to not become confused as to which chip came from which solution. 9. Place each chip on the electronic balance for them to be weighed. ...read more.

Conclusion

This is because the concentration of water inside the potato chip was greater than the concentration of water outside therefore water passes out of the cell. This caused the cells of the chip to become flaccid as they contained less water. The trend of my graph is that firstly the mass is gained, and then the mass increase decreases until it becomes a mass decrease. It continues to decrease but levels off slightly at the end. This is as the concentration increases. My results support the prediction I made in planning. Evaluating Evidence- On the whole I think that my procedure was quite reliable and suitable, but there are aspects of my procedure, which I could have improved on. My method of drying the chips after use could have been changed so that water that showed the effects of osmosis would not be unnecessarily removed from the chips. If I could have in some way prevented the potato chip from floating, all of the potato chip would have been submerged in the solution, meaning that the same surface area would be in contact with the solution. If the potato chips could have been cut and measured by a precise machine my results could have been more accurate due to a more consistent surface area ...read more.

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