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The affect osmosis has on the plant cells
The affect osmosis has on the plant cells
The affect osmosis has on the plant cells
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In this experiment, the effect of osmosis on the weight change of a potato was examined. The purpose of this lab was to study whether the weight or volume of the potato was effected if there was an increase or loss of water. Seven evenly cut pieces of potato cylinder were incubating in distilled water, 0.1M, 0.2M, 0.3M, 0.4M, 0.5M, and 0.6M sucrose solutions for 1.3 hours to test the effect of osmolarity on the potato tuber cell. The pieces were weighed and compared to the weight of the potato before the incubation. Each final weight of the potato cylinder decreased as the concentrations of sucrose became higher, and the change in weight of the potato decreased in the higher concentrations of sucrose. Within the incubation period, the water
The correction ΔV showed us the correct volume of respirometer , while also checking out the corrected ΔV we realized that the germinating corn absorbed more oxygen than the peas with beads and beads only, but we also realized that the beads did not really add much change to the volume and really remained stagnant.
The Effect of Solute Concentration on the Rate of Osmosis Aim: To test and observe how the concentration gradient between a potato and water & sugar solution will affect the rate of osmosis. Introduction: Osmosis is defined as, diffusion, or net movement, of free water molecules from high to low concentration through a semi-permeable membrane. When a substance, such as sugar (which we will be using in the experiment we are about to analyse), dissolves in water, it attracts free water molecules to itself, and in doing so, stops them from moving freely. The effect of this, is that the concentration of (free) water molecules in that environment goes down. There are less free water molecules, and therefore less water molecules to pass across a semi-permeable membrane, through which sugar molecules and other molecules attached to them are too big to diffuse across with ease.
Conclusion In my conclusion, the potatoes with the lowest concentration gained the most mass, and would become hard relating back to the Turgor theory I stated earlier. In contrast to this, the potatoes in the most concentrated solution lost the most weight thus becoming plasmolysed and limp also relating back to the background I have mentioned earlier. Evaluation In general the experiment was succesful the results were consistent and also were in accordance with the theories made at the start.. The experiment could have been improved by: · More subjects used instead of potatoes · More potatoes · Wider time ranger · Different molarities Using this variety of methods could have improved the experiemnt, however I was generally satisfied with the results of this osmosis experiement.
Investigate the Osmosis of Potato Cells in Various Salt Solutions. Introduction I have been asked to investigate the effect of changing the concentration of a solution on the movement of water into and out of potato cells. I will be able to change the input of my experiment. The input variable is the concentration of the solution.
I am going to carry out an experiment to measure the change in mass of
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.
Water Potential of Potato Cells Aim: To demonstrate the Water Potential of Potato Cells. Objectives: · To show the water potential of potato cells using various measured concentrations of a sucrose solution and pieces of potato. · To record and analyse data to verify observed results. · The method and procedure was carried out as per instruction sheet. Observations: The experiment shows that the lower the concentration of the sugar solution, in the Petri dish, the mass of the potato increased.
Two members of the group were instructed to visit the laboratory each day of the experiment to water and measure the plants (Handout 1). The measurements that were preformed were to be precise and accurate by the group by organizing a standardized way to measure the plants. The plants were measured from the level of the soil, which was flat throughout all the cups, to the tip of the apical meristems. The leaves were not considered. The watering of the plants took place nearly everyday, except for the times the lab was closed. Respective of cup label, the appropriate drop of solution was added to the plant, at the very tip of the apical meristems.
The overall concept that was covered by this lab was cellular respiration in peas. The lab was set up with two different types of peas, germinating and dry peas, and each respirometer was placed in two different temperatures, room temperature and an ice bath. By completing this lab, we were able to investigate how germination and temperature affects the rate of respiration. Overall, the germinating peas in the ice bath had consumed the most oxygen, consuming 0.42 mL of oxygen at the end of the 20 minutes and the dry peas in the ice bath had consumed the least, consuming -0.02 mL of oxygen at the end of the experiment. The germinating peas at room temperature were supposed to consume the most oxygen because cellular respiration is more optimal in germinating peas at higher temperatures. In lower temperatures, less respiration occurs, but when the temperature becomes too high it begins to decline. By completing this lab, it demonstrated the difference in oxygen consumed at different temperatures.
Investigating the Effect of Sugar Solution on the Weight and Size of Potato Cells Aim: To investigate whether the different concentration of sugar solution will affect the weight and size of the potato cells. General background information: Osmosis is defined as the movement of water or any other solution's molecules from an area 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 wall, which lets smaller molecules (E.g. water) through but does not allow larger solute molecules to pass through. The molecules will continue to diffuse until the area in which the molecules are found to reach a state of equilibrium, meaning that the molecules are equally distributed throughout the cell, with no area having a higher or lower concentration than any other hence equal. Hypothesis/prediction: For this particular investigation I believe that the lower the concentration of the sugar solution in the test tube the mass of the potato will be greater and the longer the potato cells will be.
When I am not using them I will place them away from my experiment and
Investigation of the Concentration and the Effect of Sucrose on Osmosis in Apple and Potato Tissues
Osmosis in Potato Tubes Osmosis: Osmosis is the movement of water molecules through a semi-permeable membrane from a high concentration to a low concentration. Diagram: [IMAGE] [IMAGE] Aim: To see the effects of different concentration of sugar solution on Osmosis in potato tubes. Key factor: In the investigation we change the sugar solution from: 0%-10%-20%-30%-40%-50% this is the independent variable; the dependant variable is the change in mass. Prediction: I predict that all the potato tubes in pure water or low concentration sugar solution will swell because water enters their cells by osmosis.
Everything from the hormonal activities in animals and plants, to kidney dialysis machines which are used to selectively remove water and some salts and wastes from the kidneys of ill people are all possible by the actions of osmosis and diffusion (Reasoner 1). However, perhaps one of my favourite applications of osmosis is in the use of food preservation. Because fruits contain such a high percentage of water (they almost universally have water contents that are greater than 75% of their weight), they spoil relatively easily and quickly (RRTCAD). Historically, human beings have gotten around this issue by drying their fruit through intense heating, boiling or exposure to the sun. However, this method of desiccation may take away some of the more favourable qualities of fruit and has been shown not to preserve fruits as well as a process called osmotic dehydration. Osmotic dehydration is a less harsh method of drying that mimics nature. First fruits are dropped in scalding water (i.e.
Prediction I think that when the potato is placed in distilled water the potato mass will increase. This is because water, has, if pure, a weaker concentration than the potato, and the water molecules move in through a partially permeable membrane by osmosis. If the potato is in a high concentration salt solution, the potato mass will decrease because the potato is less concentrated than the salt solution, and the water will move through the partially permeable membrane into the stronger solution. However, if the potato mass stays the same after the experiment, this means that the water/salt solution and the potato must be of equal concentration.