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

Potato and Sweet Potato Water Potential in Different Sugar Solutions

Extracts from this document...

Introduction

Potato and Sweet Potato Water Potential in Different Sugar Solutions Introduction: Osmosis is when water moves from an area of high concentration to an area of low concentration through a semi permeable membrane. With the experiment being conducted the semi permeable membrane in use would be the potato or sweet potato. When one looks at water potential one can deal with whether a particular solution would gain or loose water molecules from another solution. Research Question: How does the weight of different potato or sweet potato pieces change when placed in a particular sugar solution? Hypothesis: As the concentration of the sugar solution increases the weight of the potato and sweet potato will decrease. It will take a higher sugar concentration to make sweet potatoes loose weight as they are already high in sugar concentration as compared to a potato. ...read more.

Middle

3g - Place one piece into each of the 5 labeled test tubes - Leave the test tubes in a room for 20 hours undisturbed - Return after the 20 hour gap and remove the potatoes out of the test tube and place on the weighing scale and take their weight. - Once finished repeat the same thing for the sweet potato. Data and Findings Type of Potato & Concentration of Solution [M] Initial Weight (Grams) Final Weight (Grams) Weight Difference Potato in the Solution Texture of potato after 20 hours Potato 0.0 3.0 3.3 0.3. Piece sinks to the bottom of the test tube Normal Firm Potato Texture Potato .25 3.0 3.53 0.53 Piece floats in the middle of the solution Less Firm Texture Potato .50 3.0 2.98 -0.02 Piece floats in the middle of the solution Soft Texture Potato .75 3.0 2.83 -0.17 Piece is almost afloat on top ...read more.

Conclusion

The reason for this occurrence is due to osmosis occurring between the vegetables and the sugar concentrations. Hence, potatoes gaining the most weight in distilled water whereas they would loose their weight in the highly concentrated sugar solutions. The texture of the vegetables change as well due to process of osmosis over the 20 hour period due to the swelling up of cells which makes the potato firm. Whereas, when the sugar concentration is increased the water concentration in the solution along with the potato is decreased which leads to the potato forming a smoother softer texture. Errors and Uncertainties: - When one left the sugar solution out for 20 hours ants got into the sugar solution which could have affected the experiment. - Timing could have been kept more accurate as no one was aware of when each potato was put into an individual test tube. - Better manipulative skills. - Checking the weighing scales properly as they could be inaccurate. ...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

    However, the standard deviation could have arisen if the experiment has not been carry out in a suitable method or the process of the experiment has not been follow correctly. The graph has been drawing off best fit when the result of 15% sucrose solution has been excluded.

  2. Testing the solute concentration of potato cells

    during the period of 25 minutes Note: error bars- standard deviation Plus and minus one standard deviation that is calculated above is shown on each of the bars. Conclusion The results proves the hypothesis. In lower concentration of sucrose solution than the certain concentration of the solution, which is considered

  1. Isotonic Point of Potatoes

    However, Graph 2, which illustrates the average change in length as the concentration of the solution changes, shows that the solution which had the second least change was the 0.2 M solution. This is contrary to the data shows in Graph 1. However, the solution to this is very simple.

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

    Through an analysis of these three investigations I will determine the change in the opercular movement of Cirrhinus Cirrhosus. 1. Taking 5 glass beakers arrange them in a line and marked them as: A, B, C, D and E. 2. Fill each beaker with 200 ml of filtered water. 3.

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

    (Montessori Muddle, 2010) Salinity Concentrations A previous experiment on osmosis in potato cells was conducted testing the hypothesis: as the concentration of salt increases, the mass of the potato decreases. According to the osmosis theory, this hypothesis will be most logical. The investigation used salt concentrations of 0%, 2%, 4%, 6%, 8%, and 10%.

  2. Activated sludge wastewater treatment system and method

    than has previously been possible in conventional activated sludge aeration tank waste treatment systems. In the preferred embodiment, the contact tank has both mixing and aeration in order to stimulate the rapid removal of contaminants from the wastewater. The mixing and aeration may be achieved by use of air or

  1. Designing an Osmotic Potential Experiment with Potatoes

    one hour for the vegetable to reach a turgid or plasmolyzed state. For osmosis to happen as quickly as possible, the gradient should be as steep as possible; therefore I am expecting the saturated solution and the pure water to change the water-level of the vegetable fastest.

  2. An experiment to show the water potential of potato cells

    Molarity is the measure how concentrated something is. The reasoning why I think its starts to swell at first but then shrink is because the less concentrated a solution is causes it to have more water to be available in its surroundings. So the more concentrated the solution is will cause there to be less water in their

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