The aim of my experiment is to determine how potato tissue is affected by varying concentrations of water.
Contents Introduction Page 1 My prediction Page 1 Scientific Knowledge Primary Sources Page 2 Secondary Sources Page 4 Experiment List of Apparatus Page 6 Method Page 6 How to make it a safe test Page 8 How to make it a fair test Page 9 Graph and Results Graph and Results Page 10 Preliminary Experiment Page 10 Results: Preliminary Experiment Page 11 Results: Experiment 1 and 2 Page 12 Results: Experiment 1 and 2 Page 13 Results: Average of Experiment 1 and 2 Page 14 Analysis Page 15 Conclusion Page 16 Evaluation Page 17 Bibliography Page 19 Introduction The aim of my experiment is to determine how potato tissue is affected by varying concentrations of water. Distilled water will be used to provide the high water concentration and a further five solutions will be made using sugar to provide varying lower water concentrations. The six water concentrations will be 0, 0.2, 0.4, 0.6, 0.8 and 1 molar sucrose solutions. (1 molar sucrose solution is 34.2g of sugar per 100ml of water) I will carry out this experiment by comparing the volume of rods of potato before and after immersion in the solutions of varying water concentrations. By analysing the results, I hope to be able to determine the relationship between the concentration of water in sucrose solution
Investigation of water potential in plant cells.
Biology coursework - Investigation of water potential in plant cells The aim of my experiment: The aim of this experiment is to investigate the water potential of plant cells. I am going to achieve this by first, researching about water potential and then conducting a pilot study. I will conduct a pilot study to identify the vegetables I am going to use, and to learn how to conduct the actual experiment. Once I have completed this task, I am going to conduct my actual experiment. I will repeat my experiment 3 times to gain both accurate and reliable results. Hypothesis: I expect the sweet vegetables to have a lower water potential than the less sweet ones, since concentrated solutions have a lower water potential than less concentrated solutions. The sweeter vegetables should contain more sucrose than the less sweet vegetables, meaning that there is a higher concentration of sucrose in the sweeter vegetables; therefore, they should have a lower water potential. Introduction: Background information: Osmosis is defined as 'the movement of water from an area of high water potential to an area of low water potential, through a semi-permeable membrane'. It is a special case of diffusion. Water potential is the tendency for water to move from one place to another. Water potential is represented by the Greek Letter ???Pure water has the greatest water potential, concentrated
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ACCESS HUMAN BIOLOGY UNIT A Practical Assignment - Osmosis in potato cells Planning The aim of this experiment is to investigate the movement of water in and out of plant cells. The plant cells that we will use are potato cells. Osmosis is defined as the passage of water from a region of high concentration of water, to a region of low concentration of water through a semi permeable membrane. A semi permeable membrane is defined as a thin layer of material that allows some materials to pass through (such as water or some proteins) and prevents other materials from passing through (such as sugar or salt). The diagram below demonstrates osmosis taking place through a semi permeable membrane. Diagram taken from http://fig.cox.miami.edu/~lfarmer/BIL265/BIL2001/osmosis.JPG Plant cells are constructed with a thick cell wall and a central cavity filled with fluid, this can occupy over 80% of the volume of the cell. When osmosis takes place and water passes through the semi permeable membrane into the cell, the vacuole swells in size, pushing the cell contents against the thick cell walls and the cell becomes hard, this is known as becoming "turgid". The strong cell wall surrounding the cell prevents it from bursting. When the internal pressure is at its highest, the plant cell cannot accept any more water. This works against osmosis as it prevents further intake of
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Urinary System Anatomy www.training.seer.cancer.gov The urinary system is one of the excretory systems of the body and consists of four main parts: * 2 kidneys - excretory organs * 2 ureters - ducts draining the kidneys * The bladder - reservoir of urine * The urethra - channel from bladder to exterior (Ross, J. et al. 1990) The kidneys The kidneys are bean shaped organs approximately 10-12cm long, 5-7cm wide, and 3cm thick. They lie behind the peritoneum and the posterior wall of the abdomen between last thoracic (T12) and third lumbar vertebrae (L3). The right kidney is slightly lower that the left one because of the presence of the liver superiorly (Tortora, J.G et al. 2003). The medial concave border contains a notch called the renal hilus (see diagram below), the area where structures enter and leave kidney. These structures include the renal artery and vein, lymphatic vessels and nerves (Mace, J.D. et al. 1998). Tortora, J.G. et al. (2003), p.952 A fibrous layer of connective tissue, called the renal fascia, connects the kidney to the abdominal wall and to the surrounding structures (See Appendix A). Beneath the renal fascia is a fatty layer known as the adipose capsule, which surrounds the renal capsule and aids in protection of the kidney. The renal capsule is a thin transparent membrane that serves to hold kidney together and helps to maintain its shape
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BIOLOGY COURSEWORK ON ENZYMES AIM: To investigate the effect of substrate concentration on the rate of an enzyme catalysed reaction. INDEPENDENT VARIABLE: My independent variable will be the substrate concentration used in my experiment. It is the factor that I will change throughout my experiment. I have decided to use five different ranges of starch so I can see how substrate concentration affects the rate of reaction. In theory as substrate concentration increases, the rate of reaction will increase up to a point. This is because there are many more substrate molecules available to lock onto the enzymes active sites. Once the enzymes active sites have all been filled up, adding more substrate concentration will not have an affect on the rate of reaction anymore which means slows down the rate of enzyme/substrate complexes being formed. Below is a table showing how I will gather my five different ranges of substrate concentration that I will use in my experiment. Substrate Concentration / % Substrate Volume / cm3 Distilled Water Volume / cm3 Enzyme Volume / cm3 0.2 2.0 8.0 10.0 0.4 4.0 6.0 10.0 0.6 6.0 4.0 10.0 0.8 8.0 2.0 10.0 1.0 10.0 0.0 10.0 As seen from the table my total volume for each range will add up to 20cm3. I am using five different ranges of substrate concentration and some of them will be less than 10cm3 (1%). This will
Investigating water relations in two different plant tissues
A-Level Biology Coursework: Investigating Water Relations In Two Different Plant Tissues Ying-Jun Ng Equipment used in practical * 0.1mol dm-3 Hydrochloric acid * 2 plant tissues (swede & potato) * 4 test tubes * 5x100ml beakers containing 6 different sucrose solutions * 6" ruler * 6 toothpicks * 12 boiling tubes & boiling tube covers * 50cm3 measuring cylinder * 80oC Water bath * Benedict's solution * Blotting paper/paper tile * Chinagraph pencil * Distilled water * Dropping pipette * Filter paper * Iodine solution * Litmus paper * Pestle and mortar * pH indicator chart * Sand * Scalpel * Scissors * Sharp knife * Sodium hydrogen carbonate * Spatula * Stop clock * Top balance (2dp) * White tiles Table I: Results table to show the appearance of potato and swede chips after being submerged in six different sucrose solution concentrations for 24 hours Sucrose solution concentration (Mol dm-3) Potato chip Appearance of potato chips after immersion Swede chip Appearance of Swede chips after immersion 0.0 (distilled water) & 2 Very turgid & 2 Very turgid 0.2 & 2 Turgid & 2 Turgid 0.4 & 2 Semi turgid, similar to the original potato chip. & 2 Semi turgid, similar to the original swede chip. 0.6 & 2 Slightly flaccid. & 2 Slightly flaccid. 0.8 & 2 Flaccid & 2 Flaccid .0 & 2 Very flaccid and fragile. & 2 Very
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The Skeletal, Articular and Muscular Systems Task 1 a. Analyse the effects of hormones, diet and activity on bone growth. Bone comprises various types of tissue including bone tissue, cartilage, dense connective tissue, epithelium, adipose tissue and nervous tissue. Bone is continuously growing, remodelling and repairing itself. The process of formation of bone is called as ossification which occurs under the following four conditions: Endochondral Ossification a. Initial formation of bones in an embryo or foetus. In an embryo or foetus there are two types of ossification, intramembranous ossification and endochondral ossification. Intramembranous ossification is the formation of the flat bones of the skull and mandible or lower jawbone. Endochondral ossification involves replacement of cartilage by bone and most bones in the body are formed in this way. b. Growth of bones during infancy, childhood and adolescence until adult bone sizes are reached. Long bones grow in length and bones throughout the body grow in thickness during infancy, childhood and adolescence. c. The remodelling of bones is the replacement of old bone tissue by new bone tissue throughout life of the individual. It involves bone resorption, which is the removal of minerals and collagen fibres from the bone, and bone deposition, which is the addition of minerals and collagen fibres to the
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Food, which comes from animals and plants, is made up of some proteins, sugars, fats and other nutrients of which all-living tissues consist, including those of the human body.
Introduction and Hypothesis Food, which comes from animals and plants, is made up of some proteins, sugars, fats and other nutrients of which all-living tissues consist, including those of the human body. As consumers we are interested to know the amount of sugar (glucose) present on different foods that we use in our every day life. Therefore an experiment is going to be carried out to find the glucose concentration in different types of foods. On this experiment we decided to test five different types of food, which are: apples, oranges, lemons, carrots and potatoes. We can divide these in two groups: a) Fruits, b) Roots The reason we are testing these roots and fruit is the existent suspicion that there is some glucose present on some of them and also because they are more suitable for the experiment as they are easy to find and inexpensive. To make a start, first of all the presence of a basic idea is required for the function of glucose: Glucose is monosaccharide sugar with the empirical formula C6H12O6. This carbohydrate occurs in the sap of most plants and in the juice of grapes and other fruits. Glucose is a normal component of animal blood; it thus requires no digestion prior to absorption into the bloodstream. Glucose is a ready source of energy, since its carbon atoms are easily oxidized (burnt) to form carbon dioxide, releasing energy in the process.
Discover whether the concentration gradient affects the rate of osmosis in a potato cell.
OSMOSIS IN A PLANT CELL DAVID WILLEY PLANNING Osmosis in a plant cell Aim- To discover whether the concentration gradient affects the rate of osmosis in a potato cell. Basic outline plan- 9 potato cores will be cut to the same size, and weighed. Three will be submerged in water, three in 0.2 molar sugar, three in 0.4 molar, three in 0.6 molar, three in 0.8 molar, and three in 1.0 molar, all of which will have the same volume. One will be placed in cling film and not submerged in any thing this will be the control. They will then all be removed at the same time and weighed. To make sure my experiment is reliable I will do the experiment three times. Apparatus- 6 Petri dishes Potato 4+5 mm potato borer 0.2, 0.4, 0.6, 08, 1.0 molar sugar and water Knife Ruler Cutting tile Thermometer Cling film Stopwatch 25cm3 Measuring cylinder Prediction- I predict that the weight of the potato cores will increase when they are submerged in water, and will slowly decline in the rate of increase until they start to decrease when a higher gradient of molar sugar is added. There are a number of reasons why I believe this. The first is due to a prior experiment. In this experiment potato cores were placed in water and 1 molar sugar, and their weights were recorded before and after. The potato core in water gained weight, and the potato core in sugar lost weight. I am led to
