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Factors That Effect Osmosis In Potato Tissue

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Factors That Effect Osmosis In Potato Tissue Aim My aim is to investigate the effect of different concentrations of sucrose solution on potato chips. Hypothesis Osmosis is the passage of water molecules from a weaker solution into a stronger solution, through a partially permeable membrane. In this case, the tiny holes in the membrane of the potatoes will allow the water molecules to pass through in and out of the solution and the potato, depending on the concentration gradient of the two substances. So in this case, when the water concentration is lower in the tissue, the water will go inside the tissue of the potato, and the potato will gain mass. If there is very little difference in the two water concentrations, there shouldn't be such a big change in mass. Also, if there is a higher concentration of water in the potato, then the water will go out of the potato and into the liquid solution, as osmosis is the movement of water molecules from a region of high concentration to a region of low concentration, through a partially permeable membrane. If the concentration of solution used is high then I a loss in mass will be seen, whereas if the concentration of the solution is low a gain in mass will be seen. Scientific Explanation Osmosis is defined as the movement of water molecules from an area of high water concentration to an area of low water concentration, across a semi-permeable membrane. ...read more.


This must be kept the same because the amount of surface area exposed to the solution may affect the rate of osmosis. * Average: To make the experiment as accurate as possible the averages of the received results will be worked out each time. Risk Assessment * Lab coats and goggles should be worn at all times. * Any sharp instruments should be handled with extreme care. Apparatus Potato White tile Knife Digital balance (accurate to 0.01 of a gram) Petri dish Chipping Machine Ruler Forceps Assorted coloured pins Plastic Cups Labels Cling Film 1.5 (md/cm3) sucrose solution Paper towels Distilled water Stop clock Method 1. Collect all the apparatus needed. 2. Then the first thing you should do is identify each of the plastic cups by labelling them. On the labels you should clearly write your name and the concentration of the solution. 3. Now measure out the amounts of solution needed using a measuring cylinder, ie. 0.2ml distilled water with 0.8ml sucrose solution. Then pour into the appropriately labelled cup. Repeat this until all cups have the amount of solution stated on their label. 4. Next cover each cup with cling film so that no dust particles or dirt of any other kind can get into the solutions, while you prepare your potato chips. 5. To prepare the potato chips you first have to peel the skin of the potato before placing it into the chipping machine to be chipped. ...read more.


9.0 10.2 1.2 13.4 The equation I used to work out the change in percentage: Change In Percentage = Change In Mass x 100 Mass Before Results Independent Variable Concentration (md/cm3) Potato Chip Time Put In Time Taken Out Mass Of 5.5cm Potato Before (g) Mass Of 5.5cm Potato After (g) Change In Mass (g) Change In Percentage (%) 1.0 Chip A1 9.43 2.13 9.38 7.19 2.19 23.3 Chip A2 9.44 2.14 9.33 7.12 2.21 23.7 Chip A3 9.45 2.15 8.59 6.43 2.16 25.1 Averages - - - 9.10 6.91 2.19 24.0 0.8 Chip B1 9.46 2.16 10.86 7.43 3.43 31.6 Chip B2 9.47 2.17 9.31 6.95 2.36 25.3 Chip B3 9.48 2.18 9.73 7.14 2.59 26.6 Averages 9.97 7.17 2.79 27.8 0.6 Chip C1 9.49 2.19 9.43 9.60 0.17 1.80 Chip C2 9.50 2.20 9.47 7.89 1.58 16.7 Chip C3 9.51 2.21 9.23 8.16 1.07 11.6 Averages - - - 9.38 8.55 0.83 10.0 0.4 Chip D1 9.52 2.22 9.62 9.52 0.10 1.04 Chip D2 9.53 2.23 9.08 9.24 -0.16 -1.76 Chip D3 9.54 2.24 8.96 9.12 -0.16 -1.79 Averages - - - 9.22 9.29 -0.07 -0.84 0.2 Chip E1 9.55 2.25 8.58 9.78 -1.20 -14.0 Chip E2 9.56 2.26 8.48 9.58 -1.10 -13.0 Chip E3 9.57 2.27 8.74 8.41 0.33 3.78 Averages - - - 8.60 9.26 -1.97 -7.74 0.0 Chip F1 9.58 2.28 9.42 9.76 -0.34 -3.61 Chip F2 9.59 2.29 9.27 9.64 -0.37 -3.99 Chip F3 10.00 2.30 8.16 9.84 -1.68 -20.6 Averages - - - 8.95 9.75 -0.80 -9.40 Firuze Naim 10P Biology Coursework 2002 1 ...read more.

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