Diagram Osmosis Diagram
Apparatus
- Medium beaker
- Tile
- scalpel
- potato
- sugar solutions
Method
- First of all I peeled the skin of the potato and made five sticks and approximately cut them to the same shape and size using a scalpel.
- I then dried the potato chips and measured the mass. We used 0.0M, 0.1M, 0.2M, 0.3M, 0.4M, 0.5M, 0.6M, and 0.7M concentration of sugar solution.
- After leaving the potatoes for two days I dried the potato chips and measured the change in mass.
- I then repeated the experiment and calculation of change in mass to have reliable results.
Fair Test
I changed the concentration of sugar solution each time. I had to keep these factors the same:
- Temperature at 20 degrees C
- Number of potato sticks, 5 in each.
- Volume of sugar solution (150ml)
- Time (2 days)
Prediction
From my background knowledge I predict that as the molarity of sugar increases, the mass of potato will decrease. This will happen because osmosis will take place. As the molarity of sugar solutions increases, the concentrations of water molecules is reduced, so water molecules will move out of the potato into solution. This will cause a decrease in mass. In a weak solution of sugar the mass of the potato will increase.
Results (class results)
Analysis and Conclusion
From my background knowledge I predicted that as the molarity of sugar increases, the mass of potato will decrease. From all of my results I found out that when there was less sugar solution, the potato gained mass, and as the concentration of sugar solution increased, the change in mass decreased. So my prediction was correct. When the concentration of sugar is weak, water
Particles can pass into the potato by osmosis. The water molecules move from a high concentration to a low concentration, this is osmosis.
Jack Holmes
Evaluation
When conducting this experiment I believe that my procedure was good enough to give me accurate results which meant something even though there were anomalies. From my results I have been able to make decisions about my prediction. When conducting this experiment, I found that it was hard to dry the chips of potato, and it was quite difficult to get all the pieces the same size. Also, we had to leave the potato in the solution for two days rather than two hours and this affected our results. Our group had a few anomalies so we repeated the 0.2M sugar solution. We used the same shape and the same size potato chip to make it a fair test. We need to try and find the real results as we didn’t think that we dried the potatoes properly. This would create the anomaly. If I ever do this experiment again, I would make sure all the potato chips were dried properly and that they were the same each time, this would decrease the amount of anomalies.
