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Investigation on the effect of different concentrations of sucrose solution on potato chips

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Investigation on the effect of different Concentrations of Sucrose Solution On Potato Chips Planning Aim: I hope to investigate how potato chips increase/decrease in size because of the different molarities of sucrose solution, due to the process of osmosis. I will be investigating three samples of potato chips in the molarities of sucrose solution 0.0, 0.1, 0.2, 0.4, 0.6, 0.8, and 1.0. Method: Apparatus: * Potato * Petry Dishes * Knife * Ruler * Sucrose Solution (different molarities) 1. I will cut 21 potato chips 3cm long and 5-7mm wide, because this will make it a fair test. 2. I will test these in six different solutions; place three chips in each petry dish of which there are 7. 3. Then add molarities of sucrose solution, 0.0, 0.1, 0.2, 0.4, 0.6, 0.8, and 1.0. 4. Place these in a corner of a room that is at a good temperature for Osmosis (room temperature 37 degrees Celsius). 5. After 48 hours test the new length of potato and find the difference from its original position, find the percentage of increase/decrease of the potato, (e.g. original length 5cm, after 48hours 7.5cm, 50% increase). Also record all lengths of each sample in every dish and the % increase/decrease. 6. Put your results in a table see results. ...read more.


It will neither decrease nor increase when the molarity of sucrose solution is the same inside the cells as out. Assuming the potato cells have equal amounts of sucrose solution as they do water, there will be no % change at around 0.5 molar, (half water, and half sucrose solution.) This is why there will be a change from + to - percent at 0.4 and 0.6 however it does depend on the molarity inside the cell. My results of percentages and molarities are taken from my background knowledge, in the previous experiments I have conducted. Observation My Results Molarity of Sucrose Solution Original Length of Potato Chip (cm) sample- Length pf Chip after 48hours (cm) sample- Average Length of Chip after 48hours (cm) Average change in Length (cm) Percentage Change (%) 1st 2nd 3rd 1st 2nd 3rd 0 3 3 3 3.4 3.5 3.3 3.4 + 0.4 +13.3 0.1 3 3 3 3.1 3.2 3.15 3.15 + 0.15 +5 0.2 3 3 3 3.1 3.2 3 3.1 + 0.1 +3.3 0.4 3 3 3 3 2.95 2.85 2.95 - 0.05 -1.6 0.6 3 3 3 2.8 2.9 2.85 2.85 - 0.15 -5 0.8 3 3 3 2.7 2.65 2.8 2.7 - 0.3 -10 1 3 3 3 2.7 2.5 2.4 2.5 - 0.5 -16.6 Average Class Results (11 people) ...read more.


My results I think show a good understanding of osmosis and knowledge, backed up class results. The reliability is shown in the graphs and they show the correct patterns with curves on the graphs and a show of good reliable results. I could have improved the experiment to get better results; by making more samples, using more molarities (0, 0.1, 0.2, 0.3, 0.4 etc.....). I could have investigated many more aspects like what happens when you use the same molarities but leave them in different temperatures or just investigate one molarity but change the temperature. I could investigate the time in which it takes for it to become turgid in distilled water; I could investigate the way the potatoes react with elements to gain more understanding of its properties. There are a lot of ways to improve my understanding of the initial experiment but to improve the results I've obtained I could as I have said investigate with more molarities but I could improve the initial method by using more accurate equipment, by using more accurate measuring methods, I could make sure the potato slices all have the same molarity inside them etc. I could also find a set of results which is perfect, the theoretical results. The evidence I gain from all of the extra small experiments and the small experiments to improve my current method would add to the quality of the evidence and back up my results further. Freddie Hardman 1 ...read more.

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