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Investigation of Osmosis in Potato chips

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Introduction

Investigation of Osmosis in Potato chips Introduction In this investigation, I will be looking at how osmosis affects potato chips. I have researched on cell membranes: CELL SURFACE: PLASMA MEMBRANES OF 2 CELLS A thin membrane termed the plasma membrane enclosed the contents of all living cells and defines boundary between the contents of the cell and the surroundings. The plasma membrane is a continuous layer of LIPID and protein molecules, 8 to 10 nanometers (nm) thick that it acts as a selective barrier to regulate the cells chemical composition. Most water-soluble ions and molecules are unable to cross this barrier spontaneously and require a specific carrier protein or a channel made of protein to enable them to cross. In this way, the cell is able to maintain the concentration of ions and small molecules differences from those of their surroundings. Another mechanism, involving small membranes vesicles (fluid-filled sacs) that add to or but from the plasma membrane allows animal cells in particular to transfer macromolecules and even large particles across their membranes. Most bacterial and plant cells are also in cased in a relatively thick and sturdy cell wall made of polysaccharides (predominantly celluloses in the case of plants.) ...read more.

Middle

Fair test:- * The length/weight of potato chip will be kept constant. * The concentration will vary from 0 m-1.0 m. * The time that the chip will be left in the concentration solution, which the time will be kept the same. * Keeping the heat constant. Safety:- * Goggles were worn. * Aprons. * Sleeves were pulled up (when necessary) * Handles sharp objects with care (holding a knife downwards by your side) * No running. * Long hair was tied back. * Worn gloves (when handling hazardous chemicals) * Take care of hazardous chemicals. Equipment:- * 10 test tubes * 2 x 250mlsbeaker * I x 100 ml measuring cylinder * Weighing balance * Scalpel * Corer * Plunger Method:- A sucrose solution ranging from 0.0 M to 1.0 M were put into test tubes which were placed on a test tube rack. A corer and plunger were used to cut cylindrical shaped potato chips all from the same potatoes. Each chip was measured so as to have them all the same weight and same length. A chip was placed in each test tube containing the sugar solution. These procedures were repeated once again. ...read more.

Conclusion

When the temperature reaches a certain point, the proteins are denatured. I enjoyed this osmosis experiment, it made me wonder what would happen to the chip after a certain time. Now I know that the chip became limp-almost like a plant when it doesn't get enough water. In the results, it showed a break-even point. This is where both the length and width become the same. If I were to do the project again, I would determined how the surface area is affected by osmosis (concentration of sucrose solution being constant.) If the graph was plotted using the 'surface area' and the 'changes of the potato chip through osmosis', I think that, as a line graph, the line would increase at a steady speed in a straight line. If the 'changes of the potato chip' was plotted with the temperature, I think that the line will increase gradually until it reaches it's peak and then drop dramatically down. The results of my graph look correct, there were no strange occurrence and I know that my graph is correct because my prediction matched the fact that when the sucrose solution was increasing, the potato chip would decrease in size and vice versa. ...read more.

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