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Find the Relationship between turgidity of potato cells and the concentration of the surrounding medium.

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Introduction

Turgidity Experiment Aim - Find the Relationship between turgidity of potato cells and the concentration of the surrounding medium. Preliminary Work - We did a test experiment using our instructions that our teacher had given us, to see how we would conduct the real experiment and to improve our timing because we had been slow in carrying everything out so we knew the next time that we would be a lot faster in completing the experiment. Apparatus - 40ml of Deionised Water, 40ml of Sucrose solution (0.25), 40ml of Sucrose solution (0.50), 40ml of Sucrose solution (0.75), 40ml of Sucrose solution (1.0), 5 Test Tubes, 1 Test Tube Rack, 1 Knife, 1 Stopwatch, 1 Weighing Scale, 1 Turgidity measurer, 5 Measuring Cylinders, 1 Tile for cutting potato, 5 Sheets of filter paper. Variables - Amount of water, Amount of Sucrose Solution, How long the potato chip is (length), Possibly the temperature, Turgidity Before the experiment, Experimental Variable - The variable that I have chosen to investigate the turgidity of potato chips when dipped in a Sucrose solution which is made up of part water and sugar, and Deionised Water. ...read more.

Middle

4. Then we had to set up the turgidity measurer which was set up in the diagram to the right, it is made of a plastic cylinder with water inside and a cork in the top and 2 pins at the top, these pins were meant for the potato chips to be placed to the biggest and the smaller pin was used to punch into the chip and into the cork holding it in place so we could use a ruler to measure how far the chip was from the desk, 5. Then we had to get a stopwatch and dip all the 5 potato chips into the test tubes and start the timer for 40 minutes, 6. During the 40 minutes I had prepared 5 sheets of filter paper with the different concentrations written on the paper to tell which is which so that when the time is due I would put the chips on the paper and conduct my experiment for mass after and the turgidity after. ...read more.

Conclusion

I was also right in saying that as the concentration of Sucrose increases the turgidity will decrease, the opposite will happen if the concentration of Sucrose had gone down then the turgidity would have increased. Evaluation of Method - My method overall I think was relatively detailed and needed no improvement as such but, when we conducted the experiment for the first time as a practise, we needed to be faster and more accurate in collecting results. That for me was a target that I would have to improve on in the real experiment. Evaluation of Results - The results clearly state that Water is a definite source of making plants become very turgid, and it also shows that Sucrose would make the plants droop and eventually die. I repeated the experiment twice simply because the results were no good if there were weren't another set of results to back them up, I took my practise results into consideration and they turned out to be of the same outcome. If I had more time I believe I could have conducted more experiments further improving my results, as it would clearly state a trend in the results ...read more.

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