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Biology Coursework Effect of Different Concentrations of Sucrose on Potato Tissues.

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Biology Coursework Effect of Different Concentrations of Sucrose on Potato Tissues AIM Aim of this experiment is to investigate and understand how diffusion process allows movement of molecules from one concentration of solution to a different concentration of solution. I will conduct an experiment by immersing a sliced potato in different concentration of sucrose solution and measure mass of the potato at intervals to see if diffusion has taken place. Potato is chosen because its cells contain starch (carbohydrates) within it. (This proof was obtained using iodine solution. The solution turned blue/ black in colour because there was starch present). Since sugar molecules are large the theory says it will take longer for the molecules to diffuse. This will allow us to see the diffusion take place both ways, into the cell and out of the cell. The results from this experiment will allow me to understand how chemical exchange takes place within living cells. This will provide me with the understanding of respiration process with in a cell takes place (Transfer of food and oxygen into cell and by-products like carbon dioxide and water out of the cell), how hormones such as insulin works within or body and how many other chemical processes take place in our body. BACKGROUND INFROMATION The theory of diffusion defines that molecules move from high concentration to a low concentration. In case of osmosis the definition is the movement of higher concentration of water to a lower concentration of water. ...read more.


This is to stop any possibility of any kind of contamination that could affect the experiment. PRELIMANARY WORK My potato had a diameter of 0.9 and were 5cm. however the mass was not constant though I was getting different mass however I tried to make the masses closer of the potato chips. These are the concentration of sugar solution I used. Volume of 1M of sugar concentration solution cm3 Volume of distilled water cm� Concentration of sugar solution (M) 50 0 1 37.5 12.5 0.75 25 25 0.5 12.5 37.5 0.25 0 50 0 These are my results had over 4 days with the altered concentration. Concentration of sugar solution (m) Mass (g) of potato on Day 0 Mass (g) of potato on Day 1 Mass (g) of potato on Day 2 Mass (g) of potato on Day 3 Mass (g) of potato on Day 4 0 2.93 1.72 2.12 2.15 2.25 0.25 2.94 1.83 2.15 2.1 2.14 0.5 2.95 2.2 2.3 2.14 2.31 0.75 2.93 2.9 2.9 2.78 2.7 1 2.96 3.45 3.08 2.57 2.53 My have drawn a graph to show both show the osmosis and diffusion takes place. From the graphs I can place. My graph shows that all the different concentrations had different affects on the mass of the potato. The potato in the most concentrated solution has the highest peck as osmosis had taken place and the water had mover from the high concentration to the lower concentration. ...read more.


The range of concentrations was adequate but I would possibly create more concentrations if I repeated the experiment so that I would have more varied results, i.e. 0.10m, 1.15m, 1.20m, and so on. This way would have allowed me to also find out the isotonic point far more accurately as the one that I estimated is very approximate. The cutting of the potatoes was the most difficult part of the experiment as although I was recording my results by mass, it could well have affected the surface area and so the overall rate of osmosis. If I were to repeat the experiment I would have possibly found a machine to cut the potato as it would ensure that all potatoes would be the same weight and dimensions. As well as the potato I could have found a more accurate way to measure out the solutions and to determine the molar concentrations. Perhaps I could have used a burette. This would ensure that I have an accurate amount of fluid in each test tube. There were some anomalies as well. This may have been caused when the potato chips were removed from the test tubes and dried I may well have dried some potatoes more thoroughly than others and so some would have more excess water, which would add to the mass. If the experiment was repeated I could find another way to dry the potatoes that would ensure that all were dried in the same way for the same time. Hina Raja 11TJ 1 ...read more.

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