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The Chip Shop

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The Chip Shop Aim: The local chip shop has complained that they have reduced the size of their chips. The owner can't understand this as a machine has always cut the potatoes to a standard length. The shop however, has recently been preparing chips earlier and placing them in a salt solution. So I am trying to find what concentration of salt in water would be best to use, to put the chips in to keep them preserved and at the same length. Research: This experiment will use osmosis. Osmosis is the transfer of a liquid solvent through a semipermeable membrane that does not allow dissolved solids to pass. Osmosis refers only to transfer of solvent; transfer of solute is called dialysis. In either case the direction of transfer is from the area of higher concentration of the material transferred to the area of lower concentration. This spontaneous migration of a material from a region of higher concentration to a region of lower concentration is called diffusion. ...read more.


Prediction: I predict that the solution with the more salt percentage in will make the chips loose weight due to osmosis. As there will be more water in the chip than in the highest percentage of salt solution. This will make the cells move from the highest concentration (the chip) to the lower concentration (the salt solution) this will make the chips lighter and smaller. I think that the best salt solution to use would be 3% due to the fact that there is not too much water in either the chip or salt solution so the cells will not move too much. Also there is enough salt to preserve the chips in a chip shop for most of the day. Method: 1) Gather all equipment needed, so that is; salt, water, scales, thermometer and 6 beakers measuring at 100ml. 2) Fill up all 6 beakers with the same amount of water all at the same temperature (roughly room temperature - 22`C) ...read more.


So for the local chip shop I would recommend that they place their potatoes in a 3 percent salt solution as the chips will not loose weight nor will they go brown as 3 percent of salt would be enough to preserve the potato for the rest of the day. Evaluation: My experiment went according to plan, the thing I would change if I were to do this experiment again then I would make sure that I do preliminary tests changing the temperature of the water and leaving the salt solution at 3 percent. The salt solution with 7g of salt is the odd result as it has an average of -1.5333333333 where 9g of salt has an average weight change in the potatoes used of -1g. My results are conclusive as it was expected that the solutions with low salt would mean that the cells transfer from the solution into the potato. Where as with the solutions with a higher percentage of salt the cells move out of the potato into the water, therefore the potato looses weight. ...read more.

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