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Osmosis in potato cells.

Extracts from this document...

Introduction

Roxana Jahanshahi Osmosis in potato cells. I will be using potatoes to find out the rate of osmosis in plant cells as the concentrations in a solution increase. Preliminary Test Apparatus: > Ruler > Scalpel > 1 Potato > 3 Test Tubes > 10cm� Measuring Cylinder > Test Tube rack > Distilled Water > Weak sodium chloride solution (8.5%) > Strong sodium chloride solution (17%) Method: > Cut 3 chips of potato to the exact same size > Using a ruler measure their length and record it on a table. > Fill 3/4 of the test tubes ==> One with Distilled Water ==> One with Weak Sodium Chloride Solution ==> One with Strong Sodium Chloride Solution > Place a potato chip into each test tube and record it onto your table and leave them there for 30minutes > Remove the chips from the test tube after 30 minutes have passed > In order to remove any excess liquid place the potato chips on a paper towel > Measure each chip and re-measure the length and record it on the table. Results: Test-Tube Liquid in Test-Tube Original length of chip (cm) Final length of chip after 30 minutes (cm) Change in length of chip (- or + cm) Percentage Change (%) A Distilled water 4 4.3 +0.3 7.5% B Weak sodium chloride solution 4 4 0 0% C Strong sodium chloride solution 4 3.8 -0.2 -5% Conclusion: There was a variation of osmosis in each of the potato chips depending on the concentration of the solution. As the concentration of solute increased the length of the potato chip decreased. The potato chip that was in the least concentrated solution (distilled water) ...read more.

Middle

1.95 1.87 1.88 1.81 1.77 1.76 -23.8 -0.54 0.8 1 2.29 1.91 1.87 1.85 1.77 1.72 1.74 1.71 1.70 -25.8 -0.59 2 2.31 1.97 1.91 1.86 1.78 1.79 1.80 1.76 1.74 -24.7 -0.57 3 2.29 1.98 1.93 1.93 1.81 1.81 1.79 1.78 1.75 -23.1 -0.54 2.30 1.95 1.90 1.88 1.79 1.77 1.78 1.75 1.73 -24.8 -0.57 1.0 1 2.29 1.77 1.78 1.77 1.68 1.69 1.73 1.70 1.71 -25.3 -0.58 2 2.30 1.81 1.81 1.79 1.71 1.73 1.76 1.74 1.74 -24.3 -0.56 3 2.31 1.80 1.81 1.80 1.70 1.73 1.75 1.73 1.72 -25.2 -0.59 2.30 1.79 1.80 1.79 1.70 1.72 1.75 1.72 1.72 -25.2 -0.58 1.2 1 2.28 1.78 1.70 1.69 1.64 1.62 1.65 1.64 1.65 -27.6 -0.63 2 2.29 1.84 1.80 1.80 1.73 1.70 1.74 1.74 1.74 -24 -0.55 3 2.29 1.82 1.76 1.75 1.68 1.70 1.73 1.72 1.72 -24.9 -0.57 2.29 1.81 1.75 1.75 1.68 1.68 1.67 1.71 1.72 -24.9 -0.57 1.4 1 2.30 1.83 1.81 1.83 1.76 1.75 1.76 1.74 1.76 -23.5 -0.54 2 2.27 1.85 1.78 1.82 1.72 1.72 1.71 1.73 1.74 -23.3 -0.53 3 2.30 1.79 1.78 1.83 1.70 1.73 1.74 1.72 1.72 -25.2 -0.58 2.29 1.82 1.79 1.83 1.73 1.73 1.74 1.73 1.74 -24.9 -0.55 1.6 1 2.27 1.81 1.78 1.77 1.72 1.69 1.75 1.74 1.74 -23.3 -0.53 2 2.28 1.85 1.78 1.80 1.76 1.73 1.80 1.77 1.77 -22.4 -0.51 3 2.31 1.76 1.69 1.73 1.63 1.61 1.68 1.67 1.69 -26.9 -0.62 2.29 1.81 1.75 1.77 1.70 1.67 1.74 1.73 1.73 -24.5 -0.56 1.8 1 2.31 1.88 1.77 1.81 1.75 1.61 1.75 1.74 1.75 -24.2 -0.56 2 2.27 1.78 1.68 1.77 1.66 1.63 1.68 1.67 1.70 -25.1 -0.57 3 2.27 1.79 1.68 1.73 1.65 1.61 1.66 1.65 1.66 -26.9 -0.61 2.28 1.81 1.71 1.77 1.69 1.64 1.70 1.69 1.70 -25.4 -0.58 2 1 2.30 1.86 ...read more.

Conclusion

This agrees with the theory as all other results show a decrease in mass. As the Molar increased it seemed as though there was negative water potential. > The lower the Molar concentration of solution the more turgid the cells are. The cells began to swell up with the water from the surrounding solution. The potato chips felt harder in the 0Mols, 0.2Mols and 0.4Mols solutions. > As the Molar concentration increased the cells began to plasmolyse. This is shown by the loss of mass in the cells. This is distinct in the cells that were placed in the solutions of 0.4Mols and above. This is because there was a greater concentration of solute outside the cell. > The isotonic point where there was no net change in the mass of the potato chip was .As shown on my graph. This means that solutions on either side of the membrane have equal concentrations of solute in them. Evaluation I felt my experiment went well the main problem occurred when I had to cut 36 potato chips using the cork borer. This was time consuming and although I tried to keep the chips damp after awhile I saw a few of them going black/grey. If the experiment was put over a longer period of time and there were more concentrations, maybe increasing it to 4Mol/dm�, the results would have been better. Working as part of a greater team would also help and shorten the time that was wasted when I was recording the mass of some potato chips and the rest were left in their solutions for too long (maybe affecting the result). I could next time maybe look at how other factors affect the movement of osmosis such as temperature. This could be achieved by using facilities such as a water bath. ...read more.

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