• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Investigating isotonic point of a potato

Extracts from this document...

Introduction

Investigating the Isotonic Point of a Potato Aim: Finding the isotonic point of potato cells by testing it in different concentrations of salt water. This diagram shows the movement of water through hypotonic, hypertonic and isotonic. But what are the arrangements of molecule for them? This is shown on this simple diagram. Hypothesis: I believe the isotonic point will be around 0.25 mol. This is because I feel that the 0.1 solution will be too hypotonic. Therefore I believe at around 0.25 there will be little or no change in the mass of the potato because I'm predicting that this will be the isotonic point. Fair Test: - Three potato slices were used for each solution so that more accurate results could have been obtained. - All potatoes slices were of the same mass, this was done by using the same cork borer therefore the diameter was always constant so the volume would remain the same - All potato slices were taken from one potato so the cells will be similar. - The temperature will remain the same for all beakers. Safe Test: - We will be using scalpel and cork borer therefore we made sure we handled them with care - We made sure we used the beakers appropriately, so that they did not brake and cause any damage. ...read more.

Middle

Mass (gm) Trail 1 Trail 2 Trails 3 Average Before After Before After Before After Before After 0.1 0.25 0.31 0.24 0.32 0.22 0.28 0.23 0.30 0.2 0.24 0.27 0.27 0.29 0.23 0.24 0.24 0.26 0.3 0.29 0.25 0.26 0.25 0.28 0.23 0.25 0.24 0.4 0.25 0.21 0.23 0.21 0.22 0.23 0.23 0.21 0.5 0.21 0.20 0.26 0.21 0.27 0.18 0.24 0.19 Table Showing The Change in Mass Through the Different Concentration From The Averages Concentration Change in mass (gm) 0.1 mol 0.07 0.2 mol 0.02 0.3 mol -0.01 0.4 mol -0.02 0.5 mol -0.05 Physical Observation (Before): * Potatoes were light yellow in colour. * The thickness of the chip was very thin and narrow. * The potato chips were quite soft. * Extremely turgid Physical Observation (After): * The colour remained the same, therefore still yellow in coulur. * The thickness was roughly the same. * Not as turgid as before. * The potato chips were softer than before. Analysis & Conclusion: Looking at our graph we can see that nearly all the point fit into the line of best fit. But there was just one point that was slightly off. ...read more.

Conclusion

Therefore not the same proportionate of water must have been removed from each chip. What may have happened is that I could have moved a lot of water from one chip but a lot less from the other. Then when taking the mass of the chip it would likely to be wrong as the weight may be more in some and less in other. Therefore this affects the initial mass of the chip. I feel that these may have been the small errors that had caused the anomaly. Also I feel that to improve the results I feel we should have taken a wider range of concentration this would have bettered our accuracy in the results. If I were to do this experiment again I would make sure that I have enough time to carry out the experiment so the procedure will not be rushed. Next time I will make sure to use a ruler while cutting the chips. So that it will be a fair test. I will also try to reduce as much of the surrounding activity that affects the weighing scale e.g. by turning off the fans. And lastly I shall dry all the potatoes properly. I feel that by following this it will lead to obtaining much better results. ?? ?? ?? ?? Bio Lab- 2 Amandip Toor IBD 1st Year 1 ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Biology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related International Baccalaureate Biology essays

  1. The effect of concentration of sucrose solution on the osmosis in potato

    There has only two potatoes used to cut 25 pieces of 2 cm potato cylinder using the cork borer. The use of potato must been careful, too many failure potato cylinder will increase the time of experiment and the time of the other potato exposed to air will be longer.

  2. Testing the solute concentration of potato cells

    The process of browning is because of brown pigments. In enzymatic browning, the enzyme called polyphenol oxidase catalyzes the oxidation of phenols in potato and forms quinones (What causes browning of foods?, 1999). Then these polymerize, forming melanin. It is melanin that causes the brown pigments.

  1. Biology- Extended essay. For this research, I investigated the effects of DDT and ...

    my observations do tend to show a gradual decline, each specific reading however fluctuates around the mean. Thus the calculated standard deviation will help me understand the exact variance of each reading from its respective mean. The standard deviation for each observation was calculated with the help of Microsoft Excel

  2. Isotonic Point of Potatoes

    (for each solution's samples. Kept consistent for the samples of each concentration solution by cutting them to approximately the same size. Apparatus: 1) Electronic Balance (+/- 0.01 g) 2) Ruler (+/- 0.05 cm) 3) 2 - 3 Potatoes 4) A scalpel 5) Glucose solutions of concentrations (0.10, .15, .20, .25, .30 M)

  1. Osmosis Experiment. This experiment is to consider how salinity influences osmosis in potato cells.

    When the cell takes in water through osmosis, they start to swell, but the cell wall prevents them from bursting. (2010, Kimball)When potato cells are put in high water concentration, it becomes turgid. This term means swollen and hard. Inside the cell, the pressure rises and eventually the pressure reaches its limit and no more water can enter the cell.

  2. Finding the isotonic point for potato tissue

    2.87 2.61 -0.26 2.90 2.62 -0.28 2.91 2.64 -0.27 2.92 2.68 -0.24 -7.12 -8.68 -9.06 -9.66 -9.28 -8.22 -8.67 0.82 1.0 2.88 2.69 -0.19 2.88 2.62 -0.26 2.92 2.64 -0.28 2.89 2.61 -0.28 2.90 2.61 -0.29 2.88 2.62 -0.26 -6.60 -9.03 -9.59 -9.69 -10.00 -9.03 -8.99 1.12 1.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work