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bio lab - The Effect of Temperature (C) on the Rate of Diffusion in seconds

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The Effect of Temperature (°C) on the Rate of Diffusion in seconds Question How does increasing temperatures of water in degrees Celsius have on the rate of diffusion? Hypothesis Diffusion is the movement of molecules moving from a region of high concentration to a region of low concentration. If a drop of food colouring is dropped in increasing temperatures of water, then it will spread faster throughout the water because an increase in temperature means an increase in the molecules kinetic energy (Andrew, 344). The molecules will move faster and diffusion will occur faster in less time. Variables Independent: Different temperatures of water Dependent: Rate of diffusion in seconds Controlled Variables Relevance Surface area and amount of water It is very crucial that the surface area and amount of water is kept the same. Large surface area will increase the rate of diffusion as the molecules will have more space to spread over. All tests will be done in 200ml test tubes. Amount of food colouring The amount of food colouring should be kept the same for adequate results. An increase in the amount of food colouring will result in a decrease in the rate of diffusion because there will be more molecules to spread evenly throughout the water and thus will take more time. One drop of food colouring will be used for all trials. ...read more.


Trial 1 Rate of diffusion in seconds (±0.5s) Trial 2 Rate of diffusion in seconds (±0.5s) Trial 3 Rate of diffusion in seconds (±0.5s) 100 127.4 130.7 126.8 80 170.6 188.3 192.7 60 247.4 277.3 269.5 40 357.6 387.4 366.6 20 497.8 505.8 539.5 0 683.8 705.5 834.7 Sample Calculation The following sample calculation was completed to find the average rate of diffusion in seconds (±0.5s) for water temperature of 100°C. Formula: Average = trial 1 + trial 2 + trial3 Total number of trials = 127.4 + 130.7 + 126.8 3 = 384.9 3 = 128.3s (±0.5s) Data Processing Table 2: Average rate of diffusion in seconds in water temperatures of 100°C, 80°C, 60°C, 40°C, 20,°C and 0°C Temperature of water in °C (±0.001 °C) Average rate of diffusion in seconds (±0.5s) First differences 100 128.3 80 183.9 55.6 60 264.1 80.2 40 370.5 106.4 20 514.4 143.9 0 741.3 226.9 The raw data table was processed into processed data by finding the average rate of diffusion in seconds. The processed data table is a better representation of the data because each trial for each water temperature had a different result. By finding the average it is easier to see the data and make assumptions based on it rather than looking at the raw data with many trials. The first differences were also calculated for the average to show the rate at which the points are decreasing. ...read more.


So by diffusion, the missing nutrients flow inside from high region of concentration to the inside of the cell that has a low region of concentration (Campbell, 2005). Limitations and suggestions for improvements Limitations Methods for improvement The temperature of the food colouring was not known. The temperature should be constant because if the temperature of the food colouring is high or low then it will affect the temperature of the water and affect the rate of diffusion. This limitation could be improved by simply storing the food colouring before doing the experiment in a room temperature area for a day. For 100°C, the water was measured before boiling it. The water should be measured after boiling it because water evaporates when boiled. The control variable, same amount of water, can fluctuate. This limitation can be improved by boiling more than needed so if water does evaporate, the needed amount can still be collected. A 500ml beaker can be used to measure the water. The temperature of the surrounding where the experiment was taking place was not controlled. For example if the temperature of the surrounding is too cold then the hot water can quickly lose its heat. A precise digital thermometer such as Calicos can be used to make sure the room’s temperature is between 22 to 23 C°. Works Citied 1. Campbell, Neil A., and Jane B. Reece. Biology. San Francisco: Pearson, Benjamin, Cummings, 2005. Print. 2. Ruth Richardes. “Movement of Materials across Cell Membrane." http://highered.mcgraw-hill.com/sites/dl/free/0072439440/60317/exercise3.pdfPaul 67-54. 3. Campbell, Andrew A, and David M. Biology Course Companion. Oxford University Pres. New York, 2006. Print ...read more.

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