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Osmosis Lab. What is the effect of concentration of blackcurrant squash on osmosis in chipped potatoes?

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THE EFFECT OF CONCENTRATION OF BLACKCURRANT SQUASH ON OSMOSIS IN CHIPPED POTATOES Research Question What is the effect of concentration of blackcurrant squash on osmosis in chipped potatoes? A plant cellmembrane is partially permeable which allows water to move across called osmosis. Six different concentrations of blackcurrant squash (0%, 20%, 40%, 60%, 80% and 100%) will be used to see the effect on osmosis in chipped potatoes. The effect on osmosis will be investigated through the change in mass of the chipped potatoes as an indication of the net movement of water. It is expected that increasing the blackcurrant squash concentration will decrease the change in mass of the chipped potatoes which will represent osmosis in chipped potatoes has increased. Hypothesis Osmosis is net movement of water from low solute concentration to high solute concentration. In other words, it is movement of water from high to low area of concentration. If the blackcurrant concentration is increased, then the mass of the chipped potatoes will decrease. This is because there is a higher concentration of water in the chipped potatoes. ...read more.


7) Collect the chips using the tweezers from the test tubes. 8) Dry the chips on paper towel. 9) Reweigh the chips using the electronic balance and record the results. 10) Calculate the change in mass and the percentage change in mass of each set of potatoes. 11) Repeat the experiment for 3-5 times. Data Raw Data Initial and Final Mass of Chipped Potatoes in Different Concentrations of Blackcurrant Squash Concentration of Black Current Squash (%) Initial Mass of Potato (� 0.01 g) Final Mass of Potato (� 0.01 g) Trial 1 Trial 2 Trial 1 Trial 2 0 0.68 0.77 0.68 0.77 20 0.71 0.65 0.68 0.64 40 0.69 0.67 0.65 0.63 60 0.71 0.76 0.66 0.72 80 0.67 0.70 0.59 0.66 100 0.68 0.80 0.61 0.76 Processing Data Change in Mass and the Percentage Change in Mass of Chipped Potatoes in Different Concentrations of Blackcurrant Squash Concentration of Black Current Squash (%) Change in Mass (� 0.01 g) Percentage Change in Mass (%) Trial 1 Trial 2 Trial 1 Trial 2 0 - 0.00 - 0.00 0.00 0.00 20 - 0.03 - 0.01 4.23 1.54 40 ...read more.


The degree of concentration and organization whilst conducting the experiment may result in chips getting mixed up before and after weighing. For improvement, we could do one potato chips at a time to increase accuracy and reliability of data and to avoid mixing up the potato chips.By doing the experiment one at a time, we could also measure the time of the potato chips in the solution. In addition, we could do more repetitions to compare our data and take average value; therefore there are less random and systematic errors. Another improvement is to use the same scale of measuring cylinder at all times during the experiment. This would reduce the systematic errors. In addition, we could increase the size of the chipped potatoes because in this experiment, the ratio between the size of the chipped potatoes and the amount of the solution is too big in difference. By increasing the size of the chipped potatoes, the difference of the ratio would be decreased and the experiment would be moreaccurate. ?? ?? ?? ?? Andita Syabana Instructor: Dr J D IB Biology 11 January, 2012 1 ...read more.

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