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Explain the observations in terms of osmosis
Explain the observations in terms of osmosis
Explain the observations in terms of osmosis
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The research question asks how the solute concentration in the solution would affect the change in weight of the potato. The hypothesis posed in this lab was if the potato is placed in a 0.0M solution then it will increase in weight and if the potato is placed in a 0.2-1.0M solution then it will decrease in weight. The results yielded from the lab supported the hypothesis. When the potato is placed in a 0M solution it will increase in mass because there would be less solute in the environment, therefore making it hypotonic, causing the cell to swell up and get bigger. When the potato is placed in a solution that is 0.2-1.0M it will decrease in mass because there would be more solute in the environment, therefore making it hypertonic, causing the cell to lose water and possibly plasmolyze. The osmolarity of the Russet potato used in the experiment would differ from the osmolarity of other potatoes. The graph created from the data of the …show more content…
During the cutting of the potato, a slice used in the experiment was dropped on the floor. This could have caused the potato to collect dirt off of the ground and when adding it to the solution, the solute concentration of the solution could have been altered. To prevent the catastrophe from occurring, potatoes should be cut over paper and cut carefully in order to avoid contamination. Also, during the pat down of the potatoes after one day, the potato was squeezed with malicious force, possibly altering the weight of the potato. To prevent the disaster from occurring, potatoes should be pat down with gentle hands. Another error that occurred was that the potatoes were not weighed immediately after being pat down. They were left on their lids. During this duration, the potatoes could have lost the water that they absorbed, therefore altering their final weight. This tragedy could have been prevented by weighing potatoes right after they were pat down, instead of leaving them on their
...again we would try to make sure that one of the potato pieces was in a completely isotonic environment (SCC, Science Division, 2014).
I will leave the potato chips in solution for the same time at each solution concentration. I will use the same method at each concentration, and for each potato chip individually, in that I will dry the excess water off the chips in a similar manner, and use the same accuracy of the weighing scales, prepare the chips for use in the same way and other aspects. I will keep the surface area of the chips as constant as possible, this being that I will use chips of the same cross sectional area and length. I found in my preliminary work that the chips in the higher concentration of sucrose solution tended to float, thus excluding a certain part of their cross-sectional area from the solution, I do not know how to stop this. I will carry out all of my experimental work at room temperature and thus temperature will not affect my experiment.
The experiment was centered on the question: What is the concentration of sugar in a potato? This question is an important one to understanding how we digest potatoes and could be used for nutritional information. In order to find the answer to this question we cut a potato into 5 pieces, placing each in a different solution of sugar and water of about 150ml. Then we waited 30 minutes to see if the effects were hypotonic or hypertonic, giving us a reasonable percentage to how much sugar a potato has naturally. We predicted that the solutions with 0%, 1% and 5% sugar would create a hypotonic environment, increasing the weight of the potato pieces. While the 10% and 15% solutions would create a hypertonic environment, causing the potato to lose weight. This assumes that a potato is naturally between 5% and 10% sugar.
3. Using a scalpel and ruler I cut the potato into lengths of 4mm by
I could extend this coursework by experimenting with surface area and size by using different sized borers and lengths. I could also see how the rate of osmosis is different when using a synthetic potato cell, such as visking tubing. I could also use different sugars, such as glucose and fructose and see how the rate of osmosis changes. I could experiment with different types of potatoes and the altered rate of osmosis in them.
Seven 250ml beakers were obtained and labeled with the following molarity of sucrose solutions: 0 M (pure water), 0.1 M, 0.2 M, 0.3 M, 0.4M, 0.5 M, and 0.6 M. 100 ml of each solution was added to the appropriate beaker. Then, a cork borer was used to obtain a potato cylinder from the potato. It was pushed through the longest axis of the potato. A punch was used to push the potato cylinder out of the cork borer. Enough potato cylinder was obtained to provide 7 1 cm sections. Care was taken to ensure the potato skin was cut off. Each potato piece was blotted dry with a paper towel. A plastic weight boat was placed on a scale, tared and set to measure in grams. Each potato piece was weighed, and the weight was recorded in a table. After weighing,
These stay the same all the way through the experiment and are the fair test rules. In this experiment that are that the amount of sugar solution used must always me 10.0ml. This is to be placed into the test tube. The solution needs to always be at the same temperature. We will make sure that all experiments are at 20 degrees centigrade before we start the experiment. The size of the potato sample that we place into the solution also needs to be kept constant. A mass of 2.5-2.6g is sensible. The diameter is fixed as the potato cork borer always measures to the exact same measurement. We also needs to make sure that the potato is left in the solution for the same time, 30:00 minutes.
Experiment to Investigate Osmosis in Potatoes The aim of this experiment is to investigate the movement of water in and out of plant cells. The cells chosen for study will be taken from potato tubers. Firstly I will explain what osmosis is. Osmosis is the passage of water from a region of high water concentration through a semi permeable membrane to a region of low water concentration. This definition contains three important statements: a)
Abstract: In this lab, carrots were placed in sugar solutions of varying sugar concentrations. The effects of osmosis and cellular diffusion are going to be observed as the carrots gain or lose weight in the solutions over the period of time. The weights of the carrots will be measured after 30 min, and again after 24 hrs. The purpose of this lab is to find out how the cells in carrots will react to various sugar concentrations. The idea is that the cells will absorb the water and become heavier and supple.
The biggest weakness was the fact that this experiment was not conducted several times to highlight the systematic errors and again, eliminate any random errors that can be avoided. Only a small range of sample size was taken and therefore, different concentrations outside the 0%-10% glucose solution should be tested to have a better understanding of the trend. Drying of the potato varies and this can cause a major effect on the after mass of potato cores.
First, we got a potato, and we used a cork borer to cut narrow eight rods from the middle of one potato that it is about 50-77 mm long. Then, we cut the ends of the rods square and placed them on a paper towel to dry for about 5 minutes from the water that we rinse it in. Then, we got a 4 Petri dishes and started to label the top and bottom as the follows: 0.0 M (distilled water), 0.15 M sucrose, 0.35 M sucrose, 0.50 M sucrose. And we filled them with the appropriate solution. Then, we used a ruler to measure each rod and placed 2 into each Petri dish so we could measure them again at the end of the experiment. The potato rods were immersed in the solution for an hour, then we removed them, blot dry and measured them
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.
Potato is one of the most nutritious and commonly edible foods in our society today. But there is a fascinating story of how Potato came to be widely consumed today around the world today. Potato also known as Solanum Tuberosum for its scientific identification was a wild plant. It was first domesticated in 10,000 BCE around the Lake Titicaca basin in the Andes region by the farmers. This region was not the best for agriculture because of the terrain but Potato rose to the occasion to become the most dominant food. Potteries of the Andean civilization depicted Potato as the chief crop. This region is in present day Southern Peru and Northwest Bolivia. The warm summer days enhanced the growth of plants and cold nights improved the growth of tubers; hence Potato was able to survive in this region. The farmers with their trial and error method figured that Potato can be bred through its seed. The seed of a Potato produce different fruits with varying sizes and color. The most significant of the domesticated Potato by the Andes farmers was the Solanum Tuberosum Andigena. This Potato had large tubers, well rounded and can grow only near the equator. Pre-Columbian population grew over 200 different types of Potato, making this plant few of the widely domesticated foods worldwide. The planting of Potato occurred at different elevations which enabled Andean farmers to plant and harvest it all through the year. Indigenous people of South America preserved Potato and stored it in case of a famine. The cold dry climate of the Andes region made this long-time preservation possible. The process involved covering of already harvested Potatoes from mist and leaving them in the cold night. The next day with sunshine on the Pota...
Saupe S.G. Measuring the Water status of Potato tubers. St. John’s University, Minnesota. [Online] Available from: http://employees.csbsju.edu/ssaupe/biol327/Lab/water/water-lab-intro.htm [Access date: April 12, 2014]
During various stages of production line potatoes moves along conveyer belt by gentle vibrations in order to control the feeding speed, the quality of potato and to keep breakage to a minimum.