Investigate the effects of different concentrations
of salt solution on potato cells
Introduction
Osmosis is the way in which many living things take up water (source:
GCSE Biology for You). During osmosis, water moves from a dilute
solution to a more concentrated solution through a semi-permeable
membrane. This membrane allows water molecules to pass through easily,
but does not allow solute molecules to do this. The movement of these
water molecules gradually dilutes the solution that had the higher
concentration until they are equal, or as close to equal as possible.
The following is a practical example that effectively demonstrates
osmosis.
Example A
Example B
% change in mass
Mass at start (g)
16.7
20.6
Mass at end (g)
11.8
25.2
From this example, we can see that example A reduced its weight by
4.9g, meaning that water molecules moved from the pure water into the
salt solution through osmosis. Similarly, example B gained 4.6g,
meaning that water molecules moved through the semi-permeable membrane
from the lower concentration of salt solution to the higher
concentration through osmosis.
Preliminary work
Apparatus
=========
à 3 galley pots
à 60 ml saturated salt solution
à 60 ml distilled water
à potato chips
à knife
à balance (accurate to 1d.p.)
à 50 ml measuring cylinder (accurate to 1ml)
à stopclock (accurate to 1d.p.)
Variables
=========
à Size of potato chip
à Time left
à Surface area of potato chips
à Age of potatoes
à Concentrations of salt solution
à Temperature of potato c...
... middle of paper ...
...lt that the balance I used was
accurate enough, and that the quantities were measured accurately.
However in future I could improve this accuracy by using balances
accurate to three decimal places and a digital syringe to ensure that
my quantities are exact. Therefore, my results are reliable and allow
me to draw an accurate and reliable conclusion. In the future, I could
extend my investigation by using different concentrations of salt
solution, for example ranging from 0-10% salt solution. I could also
use more concentrations in my experiment, which would give me more
results. This would then also give me a more accurate line of best
fit, and give me a more accurate measure of the salt concentration
inside the potato cells. Therefore, the reliability and accuracy of my
results and conclusions would be improved.
Investigate how the Concentration of Sucrose Solution affects the Mass of the Potato Chip Aim To find out how the concentration of sucrose solution affects the mass of the potato chip left in the solution for one day. Water Potential: The water potential of a solution is a measure of whether it is likely to lose or gain water molecules from another solution. A dilute solution, with its high proportion of free water molecules, is said to have higher water potential than a concentrated solution, because water will flow from the dilute to the concentrated solution (from a high potential to a low potential). Pure water has the highest possible water potential because water molecules will flow from pure water to any other aqueous solution, no matter how dilute. Prediction: Osmosis is the passage of water molecules from a weaker solution to a stronger solution, though a partially permeable membrane.
To begin the experiment, we measured 5cc of water and 5g of NaCl and added them to a test tube. Next, we stoppered the test tube and shook vigorously for two or three minutes. After we observed that the solution was saturated and massed an evaporating dish (18.89g) and poured most of the solution into it, while being careful not to pour any undissolved solid into the dish. Next, we massed the evaporating dish with the solution and found it to be 23.32g. The next step was to slowly evaporate the solution in the evaporating dish using a hot plate. Once the liquid was evaporated from the solution, to the best of our ability, we massed the remaining solid in the dish, which we found to be 20.32g. This was the last step of the physical portion of the experiment, and we proceeded to the calculations. First, we found the mass of the remaining solid by subtracting the mass of the evaporating dish from the mass of the solid and evaporating dish, which we found to be 1.43g. To find the mass of the evaporated water we subtracted the mass of the solid and evaporating dish from the mass of the solution and evaporating dish, which we found to be 3g. Because the density of water is 1g/1cc, the mass is the ...
After working through many calculations I came out with an average constant of 280, an accurate measurement. Although my readings caused me to have an accurate final answer, they were not precise. My values for the equilibrium constant varied greatly in some of ten trials, ranging from a low of 260 to a high of 320. Other contributions to the value of the constant would be the accuracy of the measuring devices, the purity of the solution and the accuracy of the best-fit line drawn on the graph. Since one of these solutions is clear and the other is colored their Concentrations can easily be found. The solutions can be simply put into a spectrometer and the absorbance will reveal how much of the colored solution resides in the solution. Your results in part one of the experiment can be used to create a graph with which you can make a best fit line and find values for the absorbencies in part two. This information can then be used to calculate the equilibrium constant in all or ten trials and an average can be taken. It allows the student to view first hand exactly what happens at equilibrium and then put this knowledge to
The experiment was a successful when fulfilling the expectations of the potato slice within the three solutions being mentioned on the previous paragraphs. The results when the potato slices were submerged in the isotonic solution were not surprising; the potato maintained its proper shape and weight. The hypotonic solution resulted in the potato slice to have a much tougher and heavier texture compared to its original state of form. While the potato slice within the hypertonic solution caused it to be flimsy and
We started by cutting the potato in pieces and weighing them until they weighed at 200 grams. While the potatoes were being done, we filled the blender with 2 handfuls of ice and 200 ml. of cold distilled water. Then we mixed the potato pieces, ice and 200 ml. of cold distilled water for about 15-20 seconds at high speed. I then grabbed the 1000 ml. beaker so I could pour the solution from the blender and place it in the ice bath. Next we took the 4-40 ml. beakers and labeled them A-D. The other 4-40 ml beakers were marked as 1-4.
to the marble chips. I will have 30 ml of mixture and split it in to
potato chips left in a sugar solution for a period of 1 hour. I will
I believe that at the time of the flood the water table of his land
The variables I could change would be the temperature of the solution. The higher the temperature of the solution the more osmosis would occur. The surface area of the potato strip, the larger the surface area the more osmosis would occur as there would be more area exposed for osmosis to take place. The concentration of the solution will affect osmosis, the higher the concentration the less osmosis would take place. The duration of the experiment also affects how much water is gained/lost by osmosis as the longer the duration is, the more osmosis would take place (osmosis would stop as soon as it reaches an equilibrium of water content inside and outside the cell.
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.
Investigating The Effect Of Concentration Of Salt Solution On The Mass Of Potato Chips Aim: The aim of this investigation is to see whether the amount of salt solution affects the mass of the potato chip Hypothesis: In the solution below, water will diffuse from the dilute solution into the concentrated solution through the process of osmosis. Therefore the dilute solution level will fall and the concentrated level will rise Line Callout 2: Disapproved (is unable to go through the semi permeable membrane O Line Callout 2: Approved (is able to go through the semi permeable membrane P Salt solution Water [IMAGE] When a substance such as salt dissolves in water, the substance's molecules stick with some of the water molecules, so the concentration of the water molecules decreases. When the water molecules are the same concentration on both sides of a semi permeable membrane and salt is dissolved into one of them, osmosis will occur as shown in the diagram below.
The Potato And Its Societal Effects The potato had a great effect in Europe during the seventeenth, eighteenth, and nineteenth centuries. The potato was a part of the Agricultural Revolution that took place during this time. The Agricultural Revolution not only had a great impact on agriculture, but society as well. This revolution caused an increase in population.
Without enzymes, reactions wouldn’t occur and living organisms would die. For instance, the enzyme in the stomach breaks down large molecules to smaller molecules to absorb nutrition faster. Researchers experimented with enzyme activity with a potato extract. Researchers will test enzyme activity by increasing and decreasing pH levels, lowering and increasing temperature, and substrate concentration effects. In the first experiment, researchers hypothesized whether different pH levels would change how much Benzoquinone are created and how will the enzymes function in neutral pH levels than higher and lower levels. Researchers used potato extract and different levels of pH to test their hypothesis. In addition, researchers questioned at what temperature does the greatest amount of potato extract enzyme activity take place in. Researchers then hypothesized that the results would indicate the greatest amount of potato enzyme activity level will take place in room temperature. In this experiment, researchers used potato extract and different temperature levels to test the hypothesis. Moreover, researchers wanted to test the color intensity scale and how specific catechol oxidase is for catechol. In this experiment, researchers used dH2O, catechol solution, hydroquinone, and potato extract. Lastly, researchers tested the substrate concentration and how it has an effect on enzyme activity. In this experiment researchers used different measurements of catechol and 1cm of potato extract. Researchers hypothesized that the increase o substrate would level out the enzyme activity
I blended on high to make the potatoes more liquid-like. I grabbed the cheesecloth and placed on the top of the blender. I poured the potato extract on the container and labeled it. I found out that I have to make 1% sugar solution so I grabbed the sugar and measured into 5 grams on the scale. I added 5 grams of sugar on 250 ml graduated cylinder and poured the water into the cylinder. I mixed the sugar with water and poured it into the saucepan. I refilled the water into the graduated cylinder and poured into the saucepan. I turned on the heat of the stove and saw the sugar dissolved. I poured into a container and labeled 1% sugar solution. I repeated the same thing with 1% salt solution by using 1 gram of salt and filled the water into graduated cylinder by 100 ml. I answered question three. In the first experiment, I grabbed four transfer pipets and used it to put solutions into the test tubes by 3ml. I labeled it and placed into the plastic cups so it can stand upright. I grabbed each test tube and poured 2 ml of catalase solution into it. I also tapped and swirled to measure the bubbles by using the ruler. I wrote the numbers into the lab report. In the second experiment, I labeled the room
Potato chips are a popular snack that many Americans enjoy daily. We all know they aren’t very healthy, but none the less, we continue to enjoy them. Often though, people never take the time to stop and think about how potato chips are manufactured. What goes into a potato chip? Where do the ingredients come from? Are potato chips hurting the environment?