OSMOSIS ACROSS THE MEMBRANE
Aim
To investigate osmosis in potato tissue.
Research question
Does the concentration sucrose solutions affect the length and diameter of potato strips after being soaked in each solution for 19 hours to indicate whether the solution is isotonic, hypotonic or hypertonic to the tissue of potato strips when the temperature of the surrounding is kept constant at 27˚c?
Variables
Independent : The concentration of sucrose solutions
Dependent : The change in length of potato strips The change in diameter of potato strips
Controlled : The type of potato strips The type of solutions used The initial length of potato strips The initial diameter of potato strips
Tabulating Data
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This indicates that the solutions are hypertonic to the tissue of potato strips. Hence, water molecules diffuse out of the tissue by osmosis, making the cell to become plasmolysed and result in the decrease in length and diameter of the potato strips.
Calculating standard deviation
Concentration of sucrose solutions (%) The length of potato strips after the experiment
(cm) Average length of potato strips after the experiment (cm) Standard deviation after the experiment 0.0 4.4 4.3 4.3 4.8 4.5 4.46 0.185472
0.2 4.3 4.2 4.1 4.3 4.4 4.26 0.101980
0.3 4.0 4.0 4.0 4.0 4.0 4.00 0.000000
0.4 4.0 4.0 4.0 4.0 4.0 4.00 0.000000
0.5 3.7 4.0 3.7 3.8 3.8 3.80 0.109545
1.0 3.6 3.5 3.6 3.5 3.6 3.56 0.048990
Table 5 shows standard deviation of the length of the potato strips after the experiment
Concentration of sucrose solutions (%) The diameter of potato strips after the experiment (cm) Average diameter of potato strips after the experiment (cm) Standard deviation after the
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0.0 0.7 0.7 0.7 0.8 0.7 0.72 0.04000
0.2 0.7 0.7 0.7 0.7 0.7 0.70 0.00000
0.3 0.6 0.7 0.6 0.7 0.6 0.64 0.04899
0.4 0.6 0.6 0.6 0.6 0.6 0.60 0.00000
0.5 0.6 0.5 0.6 0.5 0.6 0.56 0.04899
1.0 0.5 0.5 0.5 0.5 0.5 0.50 0.00000
Table 6 shows standard deviation of the diameter of the potato strips after the experiment
Figure 1 shows bar chart of the average length of potato strips (cm) after 19 hours, when the concentration of sucrose solution increase
The results of this experiment are shown in the compiled student data in Table 1 below.
B will have this size potato in but cut in half and Test tube C will
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.
potato chips left in a sugar solution for a period of 1 hour. I will
When doing this experiment I was able to see the effect of different concentrations on the rate of osmosis, each was done by measuring the initial mass and length of the potato cylinder and after osmosis, the results were conducted to show that as the sucrose concentration increases the rate of osmosis also increases as I said in my hypothesis thusly making a direct decrease in mass.
the same way as it does potato. I would also widen the range of sugar
the gain or loss of water when samples of the tissue are placed in a
...ore reliable if it were possible to do more trials to make sure that the data that was found was correct. This experiment could’ve been more reliable if some mistakes weren’t made like, the inaccuracy of weighing and measuring the potatoes. This could have affected the results by throwing off all the data and giving numbers that were nowhere near accurate. Another mistake that could’ve been made was the amount of solution put into each test tube. Some of the test tubes may have had to little or not enough of its solution. Some ways to fix both of these problems would be to weigh and measure each potato core more than once which is not what was done. A way to fix the inaccuracy of the amount of salt water put into each test tube would be to measure the solutions into a different container to make sure it’s an accurate measurement, then pouring it into the test tube.
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
I intend to use potatoes for my investigation because these are sufficiently large, to enable all cores to be taken from the same potato, which will assist in ensuring a fair test.
Investigation of the Concentration and the Effect of Sucrose on Osmosis in Apple and Potato Tissues
potato cells. In order to find the best way to do this experiment I am
4. Put each group of potato discs in one of the 6 test tubes and watch
When you place a potato chip in a salt or sugar solution, then if the
From this rudimentary description of the production of potato chips, one can see that the main ingredients include potatoes, oil, and some salt. However, what may not be so apparent are the “non-ingredient” inp...