What can affect the process of osmosis in potato cells, how does this effect them and what is the concentration of the cell sap within the potato i.e. the point of no net movement - 'equilibrium'?

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“What can affect the process of osmosis in potato cells, how does this effect them and what is the concentration of the cell sap within the potato i.e. the point of no net movement – ‘equilibrium’?

In order to answer this question I will investigate the effect of the concentration o sucrose solution on potato cells. What I aim to find out is whether the concentration of sucrose has any effect on the level of osmotic activity between it and the potato chip.

In my investigation I will be conducting experiments using a range of solutions with various concentrations and potato chips. I will do some preliminary work so as to enable any errors I may be making to be spotted and corrected before I carry out the final experiment. This will ensure that my final results are both accurate and fair.

Preliminary experiment 1

Method

EQUIPMENT:

  1. Borer
  2. Chopping board
  3. Blade
  4. Stopwatch
  5. Potatoes
  6. Ruler
  7. Results table
  8. Distilled water
  9. Sucrose solution
  10. Labels
  11. Burettes
  12. 6 test tubes
  13. Test tube rack

WHAT I WILL DO:

I will use a borer to cut out 6 cylinder shaped pieces of potato chip. I will then use a ruler and a scalpel to cut each piece to the same size. Then I will put 6 test tubes in a rack. The reason I will use 6 is that I am going to use 3 different concentrations of solution but do 2 tests of each. I will then put a strong sucrose solution in 2, a weak sucrose solution in another 2 and distilled water in the last 2. Then using the labels I will write on each of the test tubes what the solution strength is and also the length of the potato chip that will be put in it. I will then make sure the stopwatch is ready to start. Once all this is complete I will put a potato chip into each test tube of solution and time it for 20-30 minutes. After the allocated time is over I will remove each potato chip from its test tube and once again measure their lengths so as to see if there has been a change. I will then fill in my results table.

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Prediction

I predict that the potato chip in the distilled water will expand due to turgidity. I think the potato chip in the weak sucrose will change very little as the water levels are both balanced. I think that the potato chip in strong sucrose will decrease in size, as there is more water inside than outside so plasmolysis will occur.

My Results

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