Discover what effect water with different NaCl concentrations have on potatoes, and find out whether high salt content in water has a better, worse, or the same effect on potatoes in comparison to lower molarity water (less salt).

THE SCENARIO Freak weather conditions and a particularly high tide resulted in land above the Thames Barrier being flooded with estuarine waters (these have a high salt content relative to rain water). The Port of London authority have received a writ from a farmer. He claims that their failure to close the Thames Barrier has resulted in damage to his potato crop: the potatoes became soft and spongy and were no longer fit for human consumption. AIM To discover what effect water with different NaCl concentrations have on potatoes, and find out whether high salt content in water has a better, worse, or the same effect on potatoes in comparison to lower molarity water (less salt). The point of this is to investigate the farmers claim and discover whether he has a strong case. I will be investigating using six different water molarities: 0, 0.2, 0.4, 0.6, 0.8, and 1 BACKGROUND INFORMATION ON OSMOSIS Osmosis is the movement of water molecules from an area of high concentration to an area of low concentration through a semi-permeable membrane. Osmosis is the movement of water, unlike diffusion, which can also occur in gases. This is different to simple diffusion because it does not involve a permeable membrane. It is a passive process, meaning that it does not require energy, unlike active transport. Diffusion is also a passive process. It is the natural tendency for

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  • Level: GCSE
  • Subject: Science
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The effect that Temperature has on the rate of a Reaction, in an Enzyme controlled experiment

The effect that Temperature has on the rate of a Reaction, in an Enzyme controlled experiment Introduction: Many chemical reactions take place within a cell. Catalysts called enzymes control the speeds that these reactions take place. Enzymes are proteins and we say that enzymes are specific. This means that each enzyme catalyses a certain chemical reaction. The enzyme amylase increases the speed at which starch reacts with water to form sugars. Potatoes contain the enzymes catalyze, the breakdown of hydrogen peroxide, water and oxygen. The Collision Theory, is the likelihood of the 2 or more particles hitting each other during the reaction and this can be altered in 4 different ways, the temperature of the solution, the concentration of one of the substances, the size or surface area of the particles and if there is a catalyst involved in the reaction. The faster the collisions happen between the two or more particles the faster that they will react. When the temperature of the particles is increased it makes them move faster and so there will be more chance of them colliding and producing a larger reaction. The Lock and Key theory, The enzyme has a group of atoms called the active site. Part of the substrate molecule fits into the active site so that it can only be used by that active site and not fit into any others. Each type of substance has a type of molecule it can

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  • Level: GCSE
  • Subject: Science
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To study what effect different concentrations of sucrose will have on potato tubers.

Laura Evans 105:LLB Biology Coursework: Studying the effect of the concentration of the sucrose on potato tubers. Aim: To study what effect different concentrations of sucrose will have on potato tubers. Aim: The independent variable will be the concentration of the sucrose solution. In my preliminary experiment, we used 3 different concentrations of sucrose solution, and in my experiment I shall be using 6, to get a more varied set of results. The range will be 0 Molar going up to 1M in steps of 0.2M. From my preliminary work I have also decided to use 25ml of the different solutions. The potato tubers will also all be kept at 5cm long, and will all be cut using the same corer. The dependent variables will be the length of the potato tubers and the amount of sucrose solution in each test tube. I have chosen the amount of sucrose to be 25ml because this is what worked best in my preliminary work. The potato tubers will be kept at 50mm long, because this worked best in our preliminary work. I will be using my knowledge of osmosis to identify the effects that the different concentrations of sucrose solution have on the potato tubers. Prediction: By looking at the results I got from my preliminary experiment, I predict that the more concentrated solution of sucrose will cause the greatest decrease in the size of the potato tuber. The least concentrated solution will

  • Word count: 1500
  • Level: GCSE
  • Subject: Science
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The Factors affecting osmosis in potato tissue.

The Factors affecting osmosis in potato tissue. Planning In this coursework I am investigating the factors affecting osmosis in potato tissue. Osmosis is defined as the net movement of water molecules from a region in which they are highly concentrated to a region in which they are less concentrated. This movement must take place across a partially permeable membrane such as a cell membrane, which lets smaller molecules such as water through but does not allow bigger molecules to pass through. The molecules will continue to diffuse until the area in which the molecules are found reaches a state of equilibrium, meaning that the molecules are randomly distributed all over an object with no area having a higher or lower concentration than the other. Plant cells always have a strong cell wall surrounding them. When they take up water by osmosis they start to swell, but the cell wall prevents them from bursting. Plant cells become turgid when they are put in dilute solutions. The pressure inside of the cell rises and eventually the internal pressure of the cell is so high that no more water can enter the cell. The liquid pressure works against osmosis. Turgidity is very important to plants because this is what makes the plants stand up to the sunlight. When plant cells become flaccid this is when they loose water by osmosis this is the exact opposite of turgid. The content of

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  • Level: GCSE
  • Subject: Science
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What affects the rate of osmosis?

Investigation: What affects the rate of osmosis The Problem Cathy works in a burger bar, making French Fries. She keeps the peeled chipped potatoes in water to stop them going brown before being cooked. She notices that they went soft if left in salt solution and hard if left in fresh water. Cathy needs to ensure that the chips are neither too hard nor too soft in order to make good French Fries for her customers. Factors that affect Osmosis Concentration of solution- it depends on the concentration of water in a solution to whether the potatoes will loose or gain water. Temperatures- the increase of temperature will make the water molecules; move faster so osmosis will happen faster. The size of the chip- the difference in surface area will effect how much water is lost or gained. The type of potato used for chip- each potato will have a different size of vacuole meaning that it can hold more water/less water than other potatoes Time the chip spends in a solution- the longer the chip is left in the solution the higher the chance of osmosis will take place. Introduction In this coursework I shall investigate what happens to the potato chips after they have been left in different concentrations of salt solution after a certain length of time. I will be comparing the various concentrations solutions with the potato chip to see if the concentration of a solution

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  • Level: GCSE
  • Subject: Science
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Osmosis in potato cells.

Roxana Jahanshahi Osmosis in potato cells. I will be using potatoes to find out the rate of osmosis in plant cells as the concentrations in a solution increase. Preliminary Test Apparatus: > Ruler > Scalpel > 1 Potato > 3 Test Tubes > 10cm³ Measuring Cylinder > Test Tube rack > Distilled Water > Weak sodium chloride solution (8.5%) > Strong sodium chloride solution (17%) Method: > Cut 3 chips of potato to the exact same size > Using a ruler measure their length and record it on a table. > Fill 3/4 of the test tubes ==> One with Distilled Water ==> One with Weak Sodium Chloride Solution ==> One with Strong Sodium Chloride Solution > Place a potato chip into each test tube and record it onto your table and leave them there for 30minutes > Remove the chips from the test tube after 30 minutes have passed > In order to remove any excess liquid place the potato chips on a paper towel > Measure each chip and re-measure the length and record it on the table. Results: Test-Tube Liquid in Test-Tube Original length of chip (cm) Final length of chip after 30 minutes (cm) Change in length of chip (- or + cm) Percentage Change (%) A Distilled water 4 4.3 +0.3 7.5% B Weak sodium chloride solution 4 4 0 0% C Strong sodium chloride solution 4 3.8 -0.2 -5% Conclusion: There was a variation of osmosis in each of the potato chips depending on

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  • Level: GCSE
  • Subject: Science
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An investigation into osmosis using a pealed potato and different concentrations of salt solution.

Sheena Shah 1AL Osmosis in a Potato Chip Aim: An investigation into osmosis using a pealed potato and different concentrations of salt solution. Hypothesis: I predict that in this experiment, a higher concentration of salt solution will move to an area of low concentration of a solution. The definition of osmosis that the CGP Science Book gives is "Osmosis is the movement of water molecules across a partially permeable membrane from a region of high water concentration to a region of low water concentration." This means that if the potato is surrounded by a solution, which has a low concentration, the mass of the potato will decrease, as the high concentration from the potato will move onto the water, there for increasing the volume of water surrounding the potato. The partially permeable membrane in this experiment is the surfaces of the pealed potato. It will let the salt solution pass in and out of it, therefore increases or decreasing the mass of the potato. The GCSE Science Class book says, "Osmosis is a special type of diffusion. It occurs across a permeable membrane, which allows some particles to diffuse through it and not others. Most cell membranes are like that, being permeable to water and some solutes only." This means that the potato will definitely allow water to go in and out and should also allow the salt solution to enter it. I predict

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  • Level: GCSE
  • Subject: Science
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The Effect of Solute Concentration Upon the Rate of Osmosis

The Effect of Solute Concentration Upon the Rate of Osmosis Aim To investigate the effect of changing the concentration of sugar solution on the amount of osmosis taking place between the sugar solution and a potato cube with a specified size. Introduction If a higher concentrated solution of water is separated by a semi permeable membrane from a lower concentrated solution of water, the water will move to the lower concentrated area of water so that it can create an equilibrium-like state, in which the concentration of water on both sides of the membrane are the same. The semi permeable membrane will allow smaller molecules such as water, carbon dioxide and oxygen through it, but will not allow larger molecules such as sugar molecules through. Osmosis can be compared to diffusion, where the higher concentrated particles will attempt to spread themselves around so that the whole area they are in will have a balanced amount of that particle. Osmosis is very important because it does not require energy for plants to take up in their roots, therefore it is not a form of active transport, which will help plants to grow. Approach I have decided to investigate the rate of osmosis in a potato, because I already have the molarity of sucrose within a potato, 0.27m, which I found in a textbook written by M.B.V Roberts. The basic idea is that I will put potatoes all of

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  • Level: GCSE
  • Subject: Science
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Diffusion in Agar Block

Biology Experiment - Agar Block Aim: To check how the surface area to volume ratio affects the rate of diffusion in an agar block. Theory: Diffusion: Diffusion is defined as the movement of particles from a region of higher concentration to a region of lower concentration. This can be seen in a cell where gases diffuse through the cell membrane. The rate of diffusion is said to be dependant upon the various factors listed below- * Size of molecules that have to diffuse * Concentration Gradient * The distance across which diffusion occurs * Number of pores/openings * Surface Area and Concentration This rate of diffusion is measured by considering the time taken for changes to physical changes to occur. For example if a red substance is diffusing out of a transparent substance the colour fades as more of the red substance diffuses out. Hypothesis: It is logical to hypothesize that the agar blocks with the largest surface area to volume ratio will take the least amount of time to diffuse i.e. it should have the fastest rate of diffusion. This is because if the agar has a larger surface area more of the agar is in contact with the hydrochloric acid and so diffusion takes less time. The hypothesis also states that in cases where the volume of the agar block is changed while surface area remains constant the rate of diffusion should not be affected as the reaction only

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  • Level: GCSE
  • Subject: Science
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Sugar Investigation

Apparatus Beaker 9 Test Tubes Test Tube Holder Potatoes Distilled Water 0.25 M Sugar Solution 0.50 M Sugar Solution 0.75 M Sugar Solution .00 M Sugar Solution .25 M Sugar Solution .50 M Sugar Solution .75 M Sugar Solution 2.00 M Sugar Solution Cork Borer Measuring Cylinder Tweezers Test Tube Brush Method * Label 9 boiling tubes: - Distilled Water, 0.25M, 0.50M, 0.75M, 1.00M, 1.25M, 1.50M, 1.75M, and 2.00M, * Put 40ml³ of the appropriate solutions into each tube, * Cut 18 circular strips of potato, if possible you should only use 1 potato, this is useful because in all potatoes there is a different kind of starch. * Measure the length of the 18 discs as accurately as you can. (A good way to do this could be by getting a friend to help you, you can hold a ruler to the potatoes and your friend can cut them, or even visa versa) * Now you have got your potatoes ready you can start making your sugar solutions * You are given at the start of the experiment 3 types of solutions: - ) Distilled Water, 2) 1M Sugar Solution, 3) 2M Sugar Solution. * To make 40mm of Distilled Water, 0.25M, 0.50M, 0.75M, 1.00M, 1.25M, 1.50M, 1.75M, and 2.00M you need to do the following: - Distilled Water- Take a measuring cylinder and place in 40mm of Distilled Water, 0.25- Take a measuring cylinder

  • Word count: 1516
  • Level: GCSE
  • Subject: Science
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