Osmosis in potatoes.

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James Spicer, Osmosis Coursework, Biology, Mrs Warren.

Osmosis in potatoes.

Osmosis is the diffusion of water from a weak solution (lots of water) to a strong solution (little water) through a selectively permeable membrane, going down a concentration gradient.

A plant cell has a weak solution in it but not as weak (or pure) as water. When placed in water then, a plant cell becomes turgid because the water diffuses into the cell because there is a lower concentration of water inside the cell. Therefore, when put in a sucrose (sugar) solution, the plant cell becomes flaccid (or plasmolysed), this is because the solution in the cell diffuses out where the concentration of water is lower.

Potatoes are made up of plant cells because it is a type of plant for the reason that it comes from the ground. Therefore, when put in water it will take it in by diffusion and become turgid and then in a sucrose solution it will become flaccid (or plasmolysed).

Plasmolysis is when a cell (in this case a plant cell) loses its solution from the vacuole by osmosis and become limp or floppy. We say it is flaccid. As more water leaves the cytoplasm the cell membrane peels away from the cell wall and collapses with the vacuole to make the cell flaccid.

Turgid is when a cell is so filled with water it can’t take any more in. an animal cell would eventually burst but because the plant cell has a cell wall it doesn’t burst. Water diffuses into the vacuole and pushes out on the cell membrane and wall till the cell wall can’t expand any longer.

Osmosis diagram - this shows that the water goes from the where there is a lot of it to where there isn’t as much.

Plasmolysis and Turgidity.

Aim: - to investigate how different concentrations of sucrose (sugar) affect potato chips.

As in most tests there are variables that can be changed to vary the outcome of the experiment. The variables for this test are:

  • Length/width or size of chip - if the chip is bigger it can take in more solution and therefore can show more of a change then a small chip that wouldn’t be able to take in as much solution and not show as much difference.
  • Time in the solution - the longer the time in the solution the more it can take in but leave it in too long and it will rot so the time shouldn’t be too long.
  • Concentrations of sucrose - if the concentration of water in the solution is high then the chip will take in more water than if it were a solution where there was a low concentration of sucrose.
  • Mass – the mass is the easiest thing to change but the hardest thing to make the same so it will differ even if all the chips are the same size.
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For this experiment I will be changing the concentration of sucrose to find out roughly what concentration is inside the cells. The rest will stay the same bar the mass which will vary for each chip but won’t effect the experiment because all I need to do is work out the average mass for three experiments.

Preliminary experiment.

Before starting my experiment I needed to sort out what size chip I would need and what range of concentration I would use. In did this by setting up an experiment and then putting the results into a table and using ...

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