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What is the osmotic pressure of the average potato?

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Research Question: What is the osmotic pressure of the average potato? To answer the research questions, potato cylinders were cut out using cylindrical cuters, and these samples were then placed in beakers containing various concentrations of sodium chloride overnight. Each cylindrical potato sample was weighed and measured before being placed in the beaker. The scientists then would take the sample potato after being soaked overnight and weigh them to see if the solution they were soaked in to had an affect on them. This gives the difference between the weights before and after being soaked, thus providing information to determine the osmotic concentration of potatoes. ...read more.


The other five were also marked the same way but with a different color. The next step was to make the concentration. A paper towel was placed on the scale, and on the scale we weighed .5g, 1g, 2g and 3 g of sodium chloride (each one twice). Then the .5g of sodium chloride was placed in the beaker marked with .5%, and so on for each of the different weights of sodium chloride. The beaker marked with 0% was kept distilled. The glass rod was then used to distill the sodium chloride faster by stirring the water. When the sodium chloride was not seen anymore the cylindrical potato samples were placed in the beakers and left there overnight. ...read more.


The only two I can think of are the age of the potato and the temperature that might have had affected the rate of osmosis. The age wasn't an issue as the potatoes all seemed fresh and of the same age, and temperature stayed the same as the potatoes were inside a room, and thus maintained at room temperature. Thus we see that the osmotic concentration is of .7%. for future reference the best thing to do is to completely dissolve the sodium chloride in the water, as we didn't do so this time. To go further with the experiment testing other foods would be a good idea, such as apples, or macaroni. ...read more.

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