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# Osmosis and solute potential gradient of potato tissue

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Introduction

Osmosis and solute potential gradient of potato tissue Osmosis is the movement of water through a semi-permeable membrane, from a solution of low solute concentration (high water potential) to a solution with high solute concentration (low water potential). The cell will gain, loose or remain the same in mass according to the water concentration where they are submerged. Design Aim: To investigate if there is a difference between the weight of potato tissue according to the 5 solutions given with different sugar concentrations. Variables: Dependent Difference in weight Independent Morality Solution Fix Room Temperature, Tim Materials * Solution of different concentrations of sugar 0-0,25-0,50-0,75-1 * Plastic Containers * Potato tubes cells * Cutter * Blotting paper * Digital balance precision * Forceps Method: 1. ...read more.

Middle

1,4 -0,4 -0,425 0,75 2,2 2,5 0,3 2,5 2 -0,5 1,3 1,2 -0,1 4 3,7 -0,3 -0,15 1 3,4 2,8 -0,6 3,5 2,7 -0,8 1,7 1,4 -0,3 2,8 2,2 -0,6 -0,575 IW= Initial Weight FW= Final Weight Diff= Difference Data analysis: The observation we can see in the experiment is that potato tissues get softer and softer as the concentration of sugar increases in the solution. As we can see in the results of the research, there is a difference between the initial weight and the final weight of the potato tissue, due to the 5 different solutions of sugar. In first place the first concentration, which had no sugar, the weight increased 0,275 grams from the initial weights, in average of all the samples. ...read more.

Conclusion

In this experiment it can be seen that the Best-Fit Line passed through the point 0,31 in the x-axis, which means that below that number, the weight increased, and over 0,31 the weight decreased. The results weren't as the expected number, and some improvements can be done to develop the results to the desired values. In first place, the potato must be dried perfectly so that no extra weight is taken into account. Also the different samples of potato have to cut with the same shape perfectly, so that they have the same initial weight. Only by improving these methods, the results would be much more accurate, and the Best-Line Fit would pass nearly to the desired point, 0,25. Alexandre Malisani 1/4 ...read more.

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