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Potato chips Experiment.

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GCSE Coursework- Potato chips Experiment Aim We are trying to find out the concentration of cell sap in the cell of a potato. Method We will peel a potato, and then slice and cut the potato into small chip size pieces. We aim to cut the chips approximately the same size, but of course this will not be entirely possible. We will cut the potato into 20 chips. Before we place the chips into 50ml of different strengths of sugar solutions, we will put the in batches of four, and measure each batch to find their mass using a set of electronic scales. In each beaker we put 50ml of sucrose solutions, there were five types of sucrose solutions, these were- * 0% sucrose solution * 12.5% sucrose solution * 25% sucrose solution * 50% sucrose solution * 100% sucrose solution We then will put each batch of chips into a beaker, making a note of which mass was put in which sucrose solution. We will then make a note of what happens to each batch of chips when put in the solution straight away, then leave the test to happen naturally with no interference for roughly half an hour. After that we will remove the batches of potatoes from their sucrose solution and dry them off with a paper towel in order to remove any excess water, (which could contribute to the mass) ...read more.


It can't be higher than 100% because the cell vacuole is then releasing water to create equilibrium in the beaker and before 50%, the cell is receiving water in order to establish equilibrium. I have plotted the results of my experiment onto a graph and the graph has negative correlation. From the negative correlation osmosis is proved, defined as when water molecules move from a higher concentration into an area of lower concentration across a semi-permeable membrane. The graph shows that as the sugar concentration increases, the percentage difference in mass decreases. Therefore proving the prediction made that, as the amount of salt increases, the level of osmosis decreases and the mass of the potato tissue will as well. By looking at my graph it is possible to see that there is a curved line of best fit for the % change of mass and also the actual change. From that it possible to predict roughly what the % concentration of cell sap is inside the potato cell, by reading the value where my line of best fit crosses the x-axis. This is because, is the % concentration of the sucrose solution was equal, osmosis would not have occur as the balance of water particles would be equal therefore no water particles would need to move to establish equilibrium. Therefore I am able to conclude that the % concentration of cell sap contained in the vacuole of the potato cell is approximately 65%. ...read more.


* Spend the same amount of time drying the potatoes once they have been taken out of the sucrose solution. Incorporating these changes into our plan, would have given us more substantial results, which would have allowed us to draw a firmer conclusion. Even with these anomalies taken into account I think I can still draw a firm conclusion that as the sugar concentration increases, the percentage difference in mass decreases. But nonetheless I couldn't draw a firm conclusion to the question, "What is the concentration of cell sap in the potato cell?" which was the original question we were asked. Although being able to predict that the concentration of cell sap in the potato cell was about 65%, that was only a rough estimate, and considering all of the weaknesses of my plan it is not possible to come to such a conclusion. I personally think that there are a lot of good ways of extending the investigation, as follows. * Try out different types of vegetables to find out what the concentration % is for them. * Try it out on fruits, and see if there is a vast difference in the % concentration of cell sap between a piece of fruit and vegetable. * See whether sugar needs to be in a liquid form, so instead of using a sugar solution, use plain granulated sugar. * Try salt, instead of sugar, to see if it would work and would there be the same type of pattern. GCSE Coursework - Mrs Ford Laura Macleod - 10PT - 10SC1 4132 ...read more.

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    Investigating the effect of Sucrose Concentration on the Rate of Osmosis in Potato Chips.

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