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Investigation of the effect of surface area on the rate of osmosis of a potato

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Investigation of the effect of surface area on the rate of osmosis of a potato Introduction I have been asked to investigate the factors that may affect the rate of reaction in osmosis. OSMOSIS is the movement of water molecules across a partially permeable membrane from a region of HIGH WATER CONCENTRATION to a region of LOW WATER CONCENTRATION. I have chosen to investigate the effect of the surface area of potato chips. In this experiment is to find out if osmosis occurs between the cut surface of potato and sodium chloride solution, how surface area affects this. Last year we were asked to do a series of experiment about Osmosis. The method I used then is similar to this time. The only difference from last time will be, I'm using test tubes to place the chips and sodium chloride in. The reason for this is because; the chips need to be fully covered with sodium chloride solution. From last year experiment my conclusion was, the more surface area the chips have got, the faster and the more osmosis occurs. And I believe I will get the same result this time. There are other factors involved and these are; � Temperature - Higher temperature will make the protein denatured � SIZE of potato ...read more.


After that, we weight all the chips (*for safety reason, we should cut on a white tile, and we should always keep out fingers on the other end of the potato chip, so we don't cut ourselves); to see whether they are all in the same mass or not. We then put the first chip into the test tube, when we are going to put the first chip into the second test tube, we chop it in half, and on the third test tube we chop it into three pieces, so on. Finally we pour 25ml of sodium chloride into the dishes and put the bung on. Wait for 10mins, and then we take the chips out and dry them and weigh them. This is a diagram showing potatoes covered with sodium chloride solution in the test tube. Prediction Osmosis is defined as "the movement of water molecules across a partially permeable membrane from a region of high water concentration to a region of low water concentration". In a high concentration of water the amount of solute (e.g. sugar) is low. This could be called a weak or dilute solution. In a low concentration of water the amount of solute (e.g. ...read more.


My final results were very reliable, due to the precautions I took to make this a fair test. And I have checked my result with the others to see whether they got a same sort of result. Looking at the overall experiment I have thought of a number of improvements to give me more and better accurate results. Firstly the concentrations were measured using a measuring cylinder and could be made more accurate using titration. Also when the potato was dried to remove surface liquid it was not necessarily done the same on each potato, a more accurate and uniform way of drying would improve the accuracy further. Another thing I could have done to improve my result was to measure the diameter change of the potato, which would have helped me to find out the volume before and after of the potatoes, which would also help me to explain the results obtained. If we want a better result, we can set one for a longer period of time, for each set, which would lead us to better results, because the osmosis action would reach equilibrium its maximum ability, and therefore tell us how much water could be transferred for each solution. Finally, I'm pleased with my initial prediction because osmosis has happened. ?? ?? ?? ?? ...read more.

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