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

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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.

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Prediction –

I predict that the distilled water will make the potato chip become very stiff, and as the concentration of the sucrose solution increases the turgidity of the potato chip will decrease.

Sucrose is made up of part water and part sugar, Water will make the potato chip turgid and the sugar will make the chip less turgid so the solution is built half and half.

Hypothesis

I predict that Deionised Water will make the potato chip become very turgid,

And that the Higher the concentration of sucrose the less turgid the ...

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