• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month
Page
  1. 1
    1
  2. 2
    2
  3. 3
    3
  4. 4
    4
  5. 5
    5
  6. 6
    6
  7. 7
    7
  8. 8
    8
  9. 9
    9
  10. 10
    10
  11. 11
    11
  12. 12
    12
  13. 13
    13

Factors That Effect Osmosis In Potato Tissue

Extracts from this document...

Introduction

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.

Middle

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.

Conclusion

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.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Life Processes & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Life Processes & Cells essays

  1. Marked by a teacher

    Investigating the effect of Sucrose Concentration on the Rate of Osmosis in Potato Chips.

    5 star(s)

    I will perform all of the experiments at room temperature (approximately 37oC) for I am not investigating how temperature affects the rate of osmosis in potato chips but the effect of sucrose concentration. I will keep the surface area for each potato chip constant for I am not investigating this factor either during the investigation.

  2. Marked by a teacher

    Investigation Osmosis in Potato Tissue

    4 star(s)

    Repeat this procedure so you have 10 potato cylinders of the same size (5 for the experiments and 5 for the repeats) 4. Sort the potatoes into 5 sets of 2 potato cylinders and tie a piece of cotton around one of the cylinders in each set of 2.

  1. To investigate the factors that effect osmosis in living tissue.

    The independent or input variables will be as follows: * The concentration of the sucrose solution, a continuous variable ranging from pure water to a 1mol/litre solution in units of 0.1. * The temperature of the solution, using three continuous values-room temperature- 22oC, 37 oC and 55 oC * The

  2. Osmosis is defined as 'the movement of water molecules from an area of high ...

    This means that I will put potato chips into salt solutions of different concentrations. These concentrations would be ones such as these; 0.25mola, 0.5m, 0.75m, 1.0m, 1.25m, 1.50 and distilled water. There are other factors involved and these are; � Temperature � Water potential of potato initially � SIZE of

  1. Use scientific knowledge and practical skills to determine the effect of a range of ...

    potato may die and at less extreme temperatures the experiment may be speeded up. To keep this from happening, all the test tubes will be kept in the same place and at the same time of the one-hour experiment. Safety procedures: Safety is an important aspect in every experiment, even if the experiment seems to be very harmless.

  2. Investigating the Effect of Concentration on the Rate of Osmosis in Potato Tissue.

    * Surface Area: With a larger surface area, there are more points for the molecules to pass through the membrane at; therefore, the rate of osmosis is higher. If, however, the surface area is lower, then there will be fewer points for the molecules to pass through at.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work