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# Investigating Osmosis in Potato Tissue.

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Introduction

Investigating Osmosis in Potato Tissue Aim To estimate the concentration of sucrose in potato tissue. Hypothesis I believe that the potato tissue that has been in the hypotonic (0.1M sucrose) solution will be more turgid than before, while the tissue in the isotonic (0.3M sucrose) will be similar to its previous state. The tissue that has been in the hypertonic (0.5M sucrose) should be far more placid than it was before. This is because of osmosis - water diffusing in and out of the potato tissue cells. Apparatus * 1 potato tuber * 1 cork borer * 1 ceramic tile * 1 scalpel * Paper towels * 6 boiling tubes * 1 marker pen * 0.1M, 0.3M, and 0.5M sucrose solution * Access to an electric balance * 1 funnel Method The volume of each boiling tube was calculated, and then 2 tubes were half-filled with 0.1M sucrose solution, 2 tubes were filled with 0.3M sucrose solution, while the final 2 tubes were filled with 0.5M sucrose solution. Then 6 cylinders of potato were cut from the tuber using the cork borer. These were then all cut down to 20mm in length using the scalpel. ...read more.

Middle

3 46 12 -3 Group 4 40 1 -2 Group 5 11 5 -2 Group 6 12 4 -11 Group 7 11 1 -20 Group 8 10 2 -11 Group 9 10 4 -14 Group 10 13 6 -17 Class Average 17.3 4.1 -10.3 Conclusion We can see from our results that the concentration of sucrose in the solution affects the change in mass of the potato cylinders. In the 0.1M sucrose concentration (hypotonic solution) the cylinders gain 17.3% in mass. In the 0.3M (isotonic solution) the cylinders gained just 4.1% in mass on average, while in the 0.5M (hypertonic solution) the cylinders lost 10.3% of their mass on average. This trend suggests that the lower the concentration of sucrose in the solution (and therefore the higher the concentration of water) the more osmosis occurs into the potato tissue, and the more water goes into the tissue and consequently the mass is increased. But with a higher concentration of sucrose in the solution (and therefore the lower the concentration of water), water is taken out of the potato tissue through osmosis and the potato loses mass. ...read more.

Conclusion

The heat of the room could also have been a factor in how much osmosis occurred in the potato tissue, but since all of our samples were kept under similar conditions there shouldn't have been too much of a problem. One method of improving the accuracy of the experiment would have been to have more repetitions. We only had one repetition for each solution and more repetitions would have cancelled out freak results and made the results more reliable and valid. We should also have used more concentrations of sucrose. Instead of just having 0.1M, 0.3M and 0.5M solutions, we could have used a wider selection such as 0.1M, 0.2M, 0.3M, 0.4M, and 0.5M. This would have made the results more finely gauged and it would also have made possible trends and patterns much clearer. Overall this experiment was well carried out and it achieved our aim by showing us how different sucrose concentrations affect osmosis in potato tissue, and allowing us to estimate the concentration in the solutions. There were some changes that could be made to the method of this experiment, such as using a wider selection of concentrations and more repetitions, but overall this experiment achieved its aim and showed us what we were trying to find. ...read more.

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