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# Potato Chips Investigation

Extracts from this document...

Introduction

Potato Chips Plan Using cork bore, cut out fifteen potato chips. I am using a cork borer so that the chips have an equal diameter. Then measure the chips with a ruler so that the chips are all exactly five centimetres long. Place three chips into each of the five boiling tubes. In the first place 100% salt solution, in the second, 75% solution, in the third, 50%, in the fourth, 25% and in the fifth, 0% solution (100% water). All test tubes must have exactly 100ml of solution in them. I will measure the mixtures with a measuring cylinder for accuracy. Then place the five tubes in a test tube rack and make sure they are labelled. Then leave for twenty-four hours before examining them to obtain results. After twenty-four hours we drained the liquid out of each test tube and removed the potato chips. We placed them on the white tile and measured them with a ruler. Fair Test The key factors of the fair test are that the potato chips start off at exactly the same length and width. ...read more.

Middle

The wall stretches but it doesn't break. When this point is reached, we say the cell is turgid. Results All of our chips started at 50mm, here are the results after 24hours in the solutions: 0% Salt (100% water) 25% Salt 50% Salt 75% Salt 100% Salt (0% water) 61mm 55mm 50mm 47mm 45mm 59mm 54mm 51mm 48mm 43mm 61mm 53mm 49mm 47mm 44mm Our results were very pleasing; we felt that there was no need to repeat the experiment. The cells which had become longer now felt hard and had become turgid. The cells which had become smaller in length felt very floppy and had become flaccid. This is because all the moisture has been lost from the turgid chips, and more moisture has been added to the chips which have turned flaccid through osmosis. I have rounded these results to the nearest whole number to make the results easier to understand, and the pattern should now be clearer. Explanation From our results I have found out that the potato chips have expanded in length when the concentration of salt is low, and they have decreased in length when the concentration of salt is high. ...read more.

Conclusion

Conclusion From my graph, I conclude that the potato chips have expanded in length in a low salt solution because the concentration of water is higher outside the chip than inside. The potato chips in the higher salt solutions have decreased in length because the concentration is higher inside the chip than outside. Osmosis causes the water to move through the semi-permeable membrane of the chips cell wall. I understand that osmosis is the movement of water through a semi-permeable membrane. The water moves from the high concentration of water to the low concentration of water. Evaluation I was extremely pleased with the results I obtained. I think they were reasonably accurate and I had no anomalous results. The suitability of the procedure was excellent and proved osmosis well. For more accuracy, I think we could have used more potato chips, so that we could achieve more accurate averages to plot the graph. I found the reliability of the results good, and think that the evidence is sufficient to prove the process of osmosis. To further this work, I could try different vegetables in different solutions. For example a sugar solution, this would allow me to gain more results. ...read more.

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