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The effect of sucrose concentration on osmosis in potato chips.

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Omar Khaliq 11B Science Mrs.Akingbule Experiment to investigate the Effect of Sucrose Concentration on Osmosis in Potato Chips Aim: To investigate turgor in potato tissue What is osmosis? Osmosis is said to be a special case of diffusion. Osmosis is the net movement of water molecules through a semi-permeable membrane from a region of high water concentration to a region of low water concentration. What am I investigating? I shall be investigating the theory of osmosis. To help me understand the theory of osmosis I shall be coordinating an experiment between potato tissues which shall be submerged into different levels of sucrose solution ranging from 0% to 35% at 5% intervals. I shall also be submerging the potato tissues in distilled water solution. Once these results have been collected and displayed it shall allow me to understand osmosis and its properties more thoroughly. The primary factor that I plan to investigate The primary factor that I wish to investigate is the affect that varying sucrose concentrations (5 - 35 %) have on the mass of a potato chip (tissue) due to the process of osmosis. Potato tissues shall also be submerged into distilled water so that I may observe what changes may possibly take place. The effects of the reaction may be measured by weighing the masses of the potato tissues before and during the experiment in the varying solutions. The potato tissues will be removed every hour after primary submersion for six continuous hours. After removing the tissue with tweezers the mass will be weighed. The results will be recorded into a table. I have decided to record two sets of results for each concentration, this will allow my results to be more accurate as I can calculate the average value for each concentration. Due to the fact that I am investigating and observing the properties of osmosis it is important that I should try to keep the factors which may affect the experiment (variables) ...read more.


> Beaker > Tile (to rest the potato on) > Test Tube (to house the solution and potato tissue) > Forceps (to remove potato tissue from the solution) > Clock (to allow notification of estimated time of checkpoint) > Measuring Cylinder (to measure solution) > Callipers (to measure potato length and diameter) > Paper tissues (to dry excess moisture of potato) > Varying concentrations (for experiment) > Potatoes ( for experiment) > Labels (to label the test tubes) Variables Variable are factors, which may alter the reaction of an experiment. The variables that we shall need to focus on for our experiment are heat and concentration. To allow a fair test we must put all the potato tissue in their separate test tubes at the same time so that the room temperature will not be different for each test tube. The surface area of the potato tissue must be the same for all of them, they cannot be smaller or larger as the smaller the surface area is the faster the reaction will take place, and the larger the surface area the slower the reaction is. We can make sure that the surface area is the same by measuring the cross-sectional area of the potato tissue. To create a fair test certain aspects of the experiment will have to be kept the same. As I shall be varying the concentration of the sucrose solution it will allow me to attain a set of varied results from which I may understand the theory of osmosis and therefore create a conclusion to my experiment. If any of the variables below are not kept constant it would mean that the experiment is unfair. For instance, if one of the potato chips was 5mm longer the surface area of the chip would be larger and there would therefore be more space for osmosis to take place. To keep the water potential of the potato equal I have used the same cork bearer to remove all the potato chips and they have all been weighed at 4.00 grams (2d.p.) ...read more.


There was an anomalous result for the 5% sucrose concentration, which at every checkpoint increased in mass instead of decreasing. The event occurred in both test tubes of 5% sucrose concentration. Another incident that occurred is that the 10% sucrose also started to increase in mass at the first two checkpoints, but later decreased, this was discussed in the planning that weaker concentrations may increase in mass at first. The anomalous result may have been gained due to excessive drying of the potato tissue however I doubt this as the tissue gained mass at every checkpoint. Another method which I would like to have introduced to make the results more accurate is to have potato tissues with different cross-sectional areas and masses; I would do this so that average values could be calculated depending on the potato and to observe if the desired events took place due to the law of osmosis. I think that the method that we carried out to do the experiment was the best we could have done with the equipment available as we measured all potatoes equally and accurately along with the solution in which there were to be suspended in. We also prepared and submerged the potatoes all at the same time, which allowed it to be fair as well. A further improvement is that we may have tried to use the burette which ensures greater precision in the measuring of solutions. The mass of the potatoes may have also been measured more accurately by using scales with greater precision that may read up to three or four decimal places. Our method gave results that are reliable except the anomalous result that occurred. I would have like to have repeated the experiment to see if this still happened. I believe that we have enough correct, accurate results to allow us to obtain a reasonable conclusion. This is because all our results apart from the 5% of sucrose seemed to follow a trend for instance the distilled water increased in mass whereas all the other sucrose concentrations decreased in mass by the end. 1 ...read more.

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