Cell membrane behaves like artificial permeable membrane. The partial permeability may depend on the pores in the cell membrane but the process is far more complex than an artificial membrane and depends on things such as the structure of the membrane and living processes in the cytoplasm. The cell membrane contains proteins and lipids.
Water Potential
The water potential of a solution is a measure of whether it is likely to lose or gain water molecules from another solution. A dilute solution, with its high proportion of free molecules, has a higher water potential than a concentrated solution because water will flow from a concentrated solution to dilute one (from high potential to low)
Pure water has the highest possible water potential because water molecules will flow from it to any other aqueous solution no matter how dilute.
Variables
- Temperature – the warmer the solution, the quicker osmosis will go. This is because the water molecules will be moving more quickly. Although if a piece of potato, for instance, is too hot then the cells will die.
- Concentrations – The difference in concentrations will speed up osmosis because there will be more molecules to change places.
- Surface area – the bigger the surface area the more space for osmosis to work so obviously this speeds it up.
- Concentration of water in potato – the higher the concentration of water in the potato, the quicker osmosis will occur because less water will have to diffuse into the potato to even the amounts inside and outside the potato.
Predictions
If the potato is placed in pure water then water would move across the partially permeable membrane into the cells by osmosis, making the cells swell. This cell would now be called turgid. The potato cells, when turgid, will increase in length, volume and mass because of the extra water.
When the potato is placed in a solution with a low water concentration, water would move out of the cells and into the solution. In some cases the cell membrane breaks away from the cell wall and then the cell is called plasmolysed. These pieces of potato will decrease in length, volume and mass because of the loss of water.
The greater the concentration of water in the external solution, the greater the amount of water that enters the potato cells by osmosis.
The smaller the concentration of water in the external solution, the smaller the amount of water that enters the cells by osmosis.
When the water concentration is equal outside and inside the potato cells there will be no change in the length, volume or mass. This is known as isotonic.
Method
Equipment
- Beakers
- Scales
- Core Borer
- Knife
- Labels
Method
First of all I will measure 200ml of water into each of 5 beakers. The first beaker will be left without sugar, the second will have 0.5oz of sugar in it, the third will have 1oz of sugar in it, the forth will have 1.5oz of sugar in it and the fifth will have 2oz of sugar in it. I will then label the beaker so I know which one has which sugar solution in it.
I will then use the cork borer to cut 5 cylinders of potato which I will then weigh to ensure they are all equal and record their weights in a table.
After stirring the sugar solutions again I will add a cylinder of potato to each beaker and leave for 24 hours.
I will then remove the potato pieces from the solutions and weigh them again. The new weight will be recorded in a table.
I will then repeat the entire experiment to improve accuracy and reduce the effect of anomalous results.
Results
Results 1:
Results 2:
Average results:
Conclusion
The prediction I made is supported by the evidence obtained in this experiment. It shows that the potato cells increase mass in a solution with a high water concentration and decrease mass in a solution with low water concentration.
The Green line indicates point A
The Red line indicates point B
The Blue line indicates point C
Point A on the graph is a solution of just water. As this is the highest concentration of water possible then at this point the potato would swell to the biggest point possible and is not capable of increasing further in size. This is because the cell is turgid and no more water can enter.
At point B on the graph no osmosis has occurred. This suggests that the water concentration inside and outside the potato are equal.
At point C on the graph (which is a low water concentration) there is no indication of the potato decreasing in mass any further. This is because the cell is fully plasmolysed and no water can leave the cell.
Evaluation
The results obtained bear a strong resemblance to the predications. This suggests the experiment was fairly accurate.
The accuracy of the experiment was fairly adequate; however, there was one anomaly in second set of results. The result for the solution containing 1.5Oz of sugar differed from the pattern of the other results.
This anomaly could have been due to a number of reasons such as; when this beaker was left for 24 hours its location could have had a slightly different temperature to the other beakers.
To get rid of this anomaly you could repeat the experiment again, keeping all the beakers in the same temperature controlled room.
Another way to improve the accuracy of the experiment would be to have measured the length of the potato pieces. Although they were all of equal weight they could have been of different lengths which means that some of the pieces would have had a larger surface area than others, therefore increasing the speed of osmosis.
To make the results and graph even more accurate you could decrease the difference in water concentration of the solutions therefore getting more results.
Although in the experiment no alterations were made to the original method, we did record the results in ounces, not gram as had been originally planned, this was because the scales we used were different to the ones we normally used and we were unfamiliar with how to change them to display in grams. This did not affect the accuracy however.
Bibliography
CGP Revision Guide – Science
BBC Bitesize revision website
Biology Now
Science for GCSE
Note from lesson taught by Ms Cubra
Prior Knowledge
Sam Holloway Investigating Osmosis p.