Finding the Relationship Between Turgidity of Potato Cells and the Concentration of the Surrounding Medium
Planning
Aim:
To find the relationship between turgidity of potato cells and the
concentration of the surrounding medium.
Prediction:
I predict that when the potato chip is put into the solutions, water
will pass from the weaker solution into the stronger solution. For
example, when a potato chip is put into distilled water, the water
will pass from the distilled water into the potato cells, making it
more turgid because the cells now have more water in them. When a
potato chip is put into 1M sugar solution, the water from the potato
cells will pass into the sugar solution because the solution inside
the potato cells is weaker than the solution in the test tube. This
will cause the potato cells to lose water making the chip limp or
flaccid.
I also predict that since potato cells gain and lose water, the weight
will also change. A turgid potato chip will be heavier than a flaccid
one. My predictions are based upon my knowledge on osmosis and cell
function.
Hypothesis:
The turgidity of potato cells are affected by the concentration of the
surrounding medium, which in this case will be the differently
concentrated solutions of sugar. The mass of the potato chips will
also be affected.
Preliminary Work:
Before conducting the real experiment, I did two practice tests. These
were done:
(I) to give me an idea of the results that were likely to take place
(II) in order to correct any mistakes that I make.
(III) to adjust any measurements to produce better results.
(IV) to determine all the variables of the experiment
In the first test, I filled 5 test tubes with the following solutions:
distilled water, 0.25M sucrose, 0.5M sucrose, 0.75M sucrose and 1M
sucrose. Then I cut out five potato chips with potato borers. Then I
put chips into the solutions and started a stopwatch. I waited for 30
Within the target site of the experiment, researchers wanted to answer their hypothesis; hypothesis was that increased police
This occurrence can be explained through the process of osmosis. The increase in mass as well as the increase in turgidity, in the potato tubes immersed in low sodium chloride concentration solutions is understood to be a hypertonic. Since the solution is hypertonic, the water molecules will diffuse into the area of lower water concentration (the potato tube) in order to achieve equilibrium. Alternatively, the decrease in mass in the potato tube submerged in highly concentrated sodium chloride solutions can be explained by its immersion in a hypotonic solution. As sodium chloride solution is less concentrated in water molecules than the potato tubes, the decrease in mass and loss of turgidity results from the net movement of water leaving the potato tube, which is higher in osmotic pressure, and diffusing into the solution.
Type of tissue- this will be controlled by using only one type of tissue, which is the potato
The Effect of Surface Area on the Rate of Reaction Between Catalase from a Potato and Hydrogen Peroxide
Experiment to Find the Reaction of Potato Chips in a Salt Solution. Aim: to find a reaction of potato chips in a salt solution. Hypothesis: I predict that the potato will change in mass. The difference will occur in accordance to the difference of concentration of the salt solution each potato chip is submerged in.
If we put the potatoes in different concentrations of seawater (0%, .4%, .8%, 1.2%, 1.6%, and 2%) then the potato put in the highest concentration of seawater (2%) will begin to discolor and fall apart while the potato put in the lowest (0%) concentration of seawater won’t discolor and fall apart because the seawater with the 2% concentration will diffuse into the potato causing it to break down and discolor faster than the potato in the lower concentration of seawater.
I am going to use a range of concentrations to enable me to get a good
The materials needed are three small beakers (150 or 250 ml), a potato, a knife to cut the potato into pieces, a ruler to measure the potato, something to weigh the potato pieces, a timer, a calculator, and three solutions: distilled water, 10% sucrose, and 50% sucrose. The point of this experiment is to calculate the percent change in the mass before and after soaking the potato in the three different solutions. Create your own hypothesis before beginning the experiment. My hypothesis is that the potato soaked in water will have a higher mass after soaking, and that the potato soaked in the 10% sucrose and 50% sucrose will remain the same. Make sure to keep up with your measurements since they are needed to determine the mass percent change. The best way to accomplish this is to use the table provided at the end of this sheet to record your results. The first thing you need to cut the potato into three pieces of about two cubic centimeters (cm^3) in length. The second step you need to take is weighing each potato piece and writing down its mass. Next, label the three beakers with the three different solutions used. Then, you need to pour distilled water over one piece of potato, 10% sucrose on another, 50% sucrose on the last piece of potato; each solution needs to be poured on each potato piece until they are completely submerged. After they are submerged: set your timer for an
10% - 15%. I intend to place a predefined weight of potato cells (0.15g) in varying concentrations of sucrose solution (0%, 20%, 40%, 60%, 80%), to see the effects of osmosis in the cells of a potato in varying levels of sucrose solution. The potato cores will be prepared, weighed and then placed in the solution and left for a certain amount of time, they will then be removed, re-weighed and the difference in weights calc...
Investigating the Effects of Different Concentrations of Sucrose Solution on Potato Cells Aim: to investigate the different effects of various concentrations of sucrose solution on potato cells. Introduction: Osmosis is a special type of diffusion. Osmosis happens when two solutions of different concentrations are separated by a selectively permeable membrane. A selectively permeable membrane has holes in it which are just big enough for water molecules to pass through, but not the much larger sugar molecules. Water moves across the membrane from a weak solution (high concentration of water molecules) to a stronger solution (lower concentration of water molecules).
Determining the Concentration of the Cell Sap in Potato Storage Tissue Aim: To determine the concentration of the cell sap in potato storage tissue. By using Osmosis, determine what the sugar concentration of cell sap is. Prediction I predict that the potato segment in the distilled water will definitely gain in weight because the solution outside it has a much higher concentration of water then in the cell sap meaning Osmosis will occur and the potato segment take in water. I predict that 0.2M sugar solution will also gain weight because it still has quite a high concentration of water outside the potato. The potato in the 0.4M solution will gain weight but the potato in the 0.6M and 0.8M solutions will lose weight.
How the Concentration of the Substrate Affects the Reaction in the Catalase Inside Potato Cells
Purpose: This lab gives the idea about the enzyme. We will do two different experiments. Enzyme is a protein that made of strings of amino acids and it is helping to produce chemical reactions in the quickest way. In the first experiment, we are testing water, sucrose solution, salt solution, and hydrogen peroxide to see which can increase the bubbles. So we can understand that enzyme producing chemical reactions in the speed. In the second experiment, we are using temperature of room, boiling water, refrigerator, and freezer to see what will effect the enzyme.
4. Put each group of potato discs in one of the 6 test tubes and watch
the length of time I kept the potato in the solution as I only kept