• 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

Water potential of potato cells experiment.

Extracts from this document...

Introduction

﻿Water potential of potato cells Aim: To investigate the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and a potato chip of a given size. Hypothesis: The potato chips left in dilute solutions will increase in size, while the potato chips left in the concentrated solutions will decrease in size. This is because the water in hypotonic solutions will move into the potatoes (where there is a lower concentration) increasing its mass and vice-versa. Method: Cut 8 peeled potato chips 30mm long. Blot each chip dry and mass accurately to 2 decimal places and then measure elasticity of chips. Then immerse each potato chip in eight different solutions of sucrose: 0.0M, 0.1M ,0.2M, 0.3M, 0.4M, 0.5M, 0.6M, 0.7M Leave the chips for 30mins. After 30mins record the new mass of each chip and change in elasticity Observations: Distilled water:- The potato chip increased in mass. ...read more.

Middle

Percentage mass change of potato chip after 30min submersion in sucrose solution Percentage random error Absolute error 0.0 4.51 34.09% 1.537243108 0.1 1.49 100.75% 1.501119403 0.2 -0.73 199.27% 1.454671533 0.3 -2.92 49.27% 1.438686131 0.4 -6.25 21.53% 1.345486111 0.5 -10.53 13.53% 1.425112782 0.6 -17.97 7.91% 1.422218071 0.7 -19.70 6.93% 1.366142191 Percentage mass change = [(final mass - initial mass) ÷ initial mass] x100 The percentage change in mass was calculated in this experiment instead of the change in mass alone because not all the chips were the same size at the beginning of the experiment, meaning that some chips would be able to take in more or lose fewer substances through osmosis because they had a greater surface area. In taking the percentage change in mass, we account for the differences in the size and surface area of each chip. Conclusion: We can deduce from my results that the potato chip immersed in distilled water increased in mass because the potato cells absorbed water from their surroundings by osmosis as distilled water is a highly hypo-osmotic liquid. ...read more.

Conclusion

These are mainly random errors which are caused by mistakes made while handling or reading equipment. These are the main reasons for the error bars on the graph of my data. Special care was taken to ensure that the experiment was a fair test. All the chips were kept the same size, reducing any differences in absorbency due to surface area. The flexibility of chips was tested after they had been weighed to provide us with qualitative data. To improve this experiment a wider range of concentrated solutions could be used to produce more varied results that would highlight, more clearly and accurately, the concentration of the solution inside potato cells. We could have also measured the width and depth of each chip and could have tried to maintain a consistent surface area: volume ratio for all the chips. We could also have measured any change in length of the chips as an extra set of data to analyse. Overall, this experiment was quite accurate and successful in investigating the process of osmosis and concluding that the concentration of sucrose inside a potato cell is somewhere between 0.1M and 0.2M. ...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

* Average the masses of the potato for each of the sucrose concentrations * Calculate the total mass change of each potato. (mass at time = t - mass at time = 0) * Graph the change in mass of the potato verses sucros concentration Diagram 1: Experimental Setup *

2. Potato and Sweet Potato Water Potential in Different Sugar Solutions

10% 2. 17.6% 3. -0.66% 4. -5.66% 5. -11.66% - For sweet potato: 1. 17.3% 2. 15% 3. 4% 4. -7% 5. -10.66% Graph 1 (Potato): Graph 2 (Sweet Potato): Conclusion: What was found was that the concentration of the sugar solution increased while the weight of the potato decreased and this therefore, supports the hypothesis.

1. The effect on osmosis on the egg shell

EVALUATION I think that the research question was clearly formulated as the independent and dependent variables were included and the hypotheses were testable. Although hypotheses were right, it should be specified that only higher salt solution (as 10%) changes the direction of osmosis.

2. Experiment to find the water potential of the cytoplasm of potato cell (Solanum tuberosum ...

We calculate the mean; standard deviation then do paired T-test for potato (Solanum tuberosum linnaeus) strips find out if there is a significant difference between potatoes (Solanum tuberosum linnaeus) strips between concentration of 0.1M and 0.2M, 0.2M and 0.3M, 0.3M and 0.4M, 0.4M and 0.5M.

1. Modelling Surface Area to Volume Ratio in Cells with Agar Cubes

the same block of bromothymol blue agar Independent Variable: Surface area to volume ratio of the cubes Dependent Variable: penetration volume Materials/Apparatus - 1 beaker (250cm3) - Bromothymol Blue Agar Cubes of sides 1cm, 2cm and 3cm - 0.1M Hydrochloric Acid (HCL)

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

(May 2009, Biology-online)The substances which can't go through the membrane are molecules such as sucrose and protein. This is because they are just too large to fit through the membrane. (1997 - 2000, Purchon)A high water concentration can also be called a low chemical concentration.

1. Designing an Osmotic Potential Experiment with Potatoes

The time it takes for a vegetable cell to reach a turgid or plasmolyzed state would not be more than one hour as this is the standard experiment time in the UK and around the world. Therefore, my hypothesis will be that it will not take any longer than

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

When the core was placed in the 0.6, 0.7, I predict that the cores were going to shrivel making the conditions hypertonic. The reasoning behind these assumptions is based on the definition of molarity. Molarity is the measure how concentrated something is.

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