• Join over 1.2 million students every month
• Accelerate your learning by 29%
• Unlimited access from just £6.99 per month
Page
1. 1
1
2. 2
2
3. 3
3

# Osmotic Concentration Lab: Abstract (Design)

Extracts from this document...

Introduction

Title: Osmotic Concentration of Carrot Cells A. Problem - If we take sugar water as an example of a solution, the sugar (sucrose) is called the solute and the water is the solvent. Osmosis is the movement of water across a membrane from an area of lower solute concentration to an area of higher solute concentration. Cells tend to lose water (their solvent) in hypertonic environments (where there are more solutes outside than inside the cell) and gain water in hypotonic environments (where there are fewer solutes outside than inside the cell). When solute concentrations are the same on both sides of the cell, there is no net water movement, and the cell is said to be in an isotonic environment. In this lab we will test samples of carrot tissue to see how much water they absorb or release in sucrose solutions of varying concentrations. This gives us an indirect way to measure the osmotic concentration within living cells, in this case, plant cells. ...read more.

Middle

50 mL beakers 25 mL graduated cylinder Carrots Single edged razor or knife Paper towels Clock or watch 2. Procedure 1) Pre-mix 6 beakers of sucrose solutions in water. 1. Calculate the mass of sucrose necessary to make 25 ml of a solution of 1.0 M sucrose: Necessary info: a. Molar mass of sucrose: 342.3 g/mol b. You want to make 25 ml of solution. c. M = moles/Liter Sample Calculation: a. 1.0 mol/L (1L/1000ml) = 0.001 mol/ml (This step converts from moles/liter to moles/ milliliter) b. 0.001 mol/ml (25 ml) = 0.025 mol (This step allows you to find how many moles of sucrose you need) c. 0.025 mol (342.3 g/mol) = 8.56 g sucrose (This step converts the number of moles to grams that you can mass.) Add your sucrose to a graduated cylinder Add distilled water to the graduated cylinder until the total volume is 25 ml. Pour your solution into a labeled beaker and allow the sucrose to fully dissolve. ...read more.

Conclusion

Be careful not to mix them up. Maybe mass one cup at a time to avoid switching carrot slice with appropriate solution. 8) Determine the final mass and record in Data Table: Osmosis Results 9) Calculate the percent change using the % change equation described in the section entitled Method: Sufficient and Relevant Data Collection. 3. Method: Controlling Variable The dependent variable, percent of change in mass of carrot slice, will be controlled by initially slicing the carrots into relatively similar sizes; if not, the initial mass of the carrots will still be recorded to ensure that I know the original mass of each carrot despite whether or not I sliced them the same size. Furthermore, I will immerse the carrots in the solution for the same amount of time. In addition, I will use the same amount of solution for each of the six carrots. Also, I will dry the carrots before and after immersion to ensure there is no extra weight factored into my calculations. Finally, I will weigh the carrots after immersion to calculate a final mass to utilize in my calculation of percent change in mass. ...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

# Related International Baccalaureate Biology essays

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

Before After Before After Before After Before After Before After Mass of potato Mass (g) + 0.001 Mass (g) + 0.001 Mass (g) + 0.001 Mass (g) + 0.001 Mass (g) + 0.001 Mass (g) + 0.001 Mass (g) + 0.001 Mass (g)

2. ## Vitamin C Lab

It is hard to determine fully whether or not the lemon juice within the conical flask is decolourised, as the lemon juice itself has its own faint yellow tint. Another reason why our data might be unreliable is because there were instances where the glassware, particularly the conical flasks used

1. ## The effect on osmosis on the egg shell

In set 3 there was firstly decrease (-1.13%) than increase (+0.88%), which actually did not "compensate" loss of previous submergence, after an hour, the general decrease was -0.26%. These fluctuation can me explained by the fact of attempt to reach state of an equilibrium, i.e. the solutions became isotonic solution.

2. ## Testing the solute concentration of potato cells

Variables Independent: the concentration of sucrose solutions (0.0, 0.2, 0.4, 0.6, 0.8, and 1.0M) Dependent: the length of potato piece Controlled: � Time to be in the solutions: The longer potato is in the solution, the more osmosis takes place.

1. ## Ecology Design IA

saline level, so therefore changes in water salinity may affect an organism's ability to function correctly and therefore its inclination to expose itself - Experiment to be conducted in the same area - Cannot be controlled, so therefore will be measured pH - Organisms may be adapted to one certain

2. ## Biology Lab Design Glucose concentration

Water bath temperature �C The temperature has to be the same to ensure a fair test as the rate of reaction could be different if the temperatures are different. Moreover, the test for reducing sugar is an enzymatic reaction. If the samples are heated at too high a temperature, the enzymes present would become denatured.

1. ## Biology lab- osmotic pressure

of the cell: Water Potential of surroundings as compared to that of the cell Higher Equal Lower Net movement of water Enters Cell Neither enters nor leaves Leaves Cell Cytoplasm Swells No Change Shrinks Condition of Cell Turgid Incipient Plasmolysis Plasmolysed (flaccid)

2. ## Beet Lab. Aim: To determine the effects of temperature on the permeability of ...

x 100 Apparatus Uncertainty % Error Stopwatch 10+0.01 s (0.01/10) x 100 % = 0.1% Ruler 3+0.1 cm (0.1/3) x 100 % = 3.33% Syringe 25+0.01 ml (0.01/25) x 100 % = 0.04% Thermometer 20 + 0.5 oC 30 + 0.5 oC 40 + 0.5 oC 50 + 0.5 oC

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