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Potato and Sweet Potato Water Potential in Different Sugar Solutions

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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.

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