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I aim to discover how temperature affects the rate of reaction with a potato. I will be able to do this by placing potato pieces of equal size into test tubes with hydrogen peroxide in

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Introduction

Biology Coursework: 3/5/2006 Investigating the Rate of Reaction. Introduction: In this investigation I aim to discover how temperature affects the rate of reaction with a potato. I will be able to do this by placing potato pieces of equal size into test tubes with hydrogen peroxide in. Then I will plot my results onto a graph and work out line of best fit. This will give me the evidence , so I can see what temperature affects the rate of reaction most. Investigation: Introduction: I have conducted this investigation to examine the change of potato 'chips' in 3 different temperatures. This will give good help on my Hypothesis. I can alter any variables if any problems occur with the ones I am using example, Potato strip size, amount of hydrogen peroxide, and apparatus used. Apparatus * One potato. * A Beaker. * Safety goggles. * Three test tubes. * A test tube rack. ...read more.

Middle

Now place the test tube with the hydrogen peroxide in the beaker of water or leave the test tube in rack depending, which test your doing and add the thermometer an record then add the potato chip an start the stop watch. 7) When it stops frothing record how much it has and stop the timer and record your results. Results: Room Temp: Size of potato in Cm Frothing in Cm Time 4cm 4cm 3:20 4cm 4cm 3:10 4cm 4cm 3:00 Heating: Size of potato in Cm Amount of Water in ml Temperature Frothing in Cm Time 4cm 200ml 66�c 6cm 3:20 4cm 150ml 59�c 5.7cm 3:10 4cm 100ml 56�c 5cm 3:00 Freezing: Size of potato in Cm Amount of water in ml and ice cubes Temperature Frothing in cm Time 4cm 200ml & 4 cubes 3�c 3cm 3:20 4cm 150ml & 3 cubes 5�c 4cm 3:10 4cm 100ml & 2 cubes 6�c 4.6cm 3:00 Just Ice: Size of potato in Cm Amount of ice cubes Temperature Frothing in Cm Time 4cm 5 cubes ...read more.

Conclusion

Water moves from an area of high water potential to an area of low water potential, and once the water potential in both regions is the same, the cell will reach equilibrium, i.e. There will be no net movement of water through a partially permeable membrane. The main fault with the data is that I did not test the potato tissue with enough sucrose solutions, so my results were not accurate enough. From my results I can state that the point of equilibrium in the potato occurs in a concentration some where in between 0.25 and 0.50 but the exact point is just an estimate and I could make the results more accurate by testing a larger variety of sucrose solutions. The graphs shows that the data which I have collected supports the general beliefs about osmosis in plant cells, so therefore I do not feel the need to change factors such as the size of the potato or the volume of solution used because they have proved to me effective. I think that it would increase the accuracy of the main investigation to use a larger variety of sucrose concentrations. ...read more.

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