The Effect of Sugar Solution on the Mass of Potato Chips
Aim - The aim of this experiment is to find how changing
concentrations of sugar solution affects the mass of potato chips.
Plan
====
Preliminary Work
----------------
In my preliminary experiment my aim was to find out what the optimum
length of potato chip would be to use in my actual experiment. My
experiment consisted of using three off 2 cm's of potato chip and
three off 3 cm's of potato chip.
I only placed them in three solutions which were concentrated sugar
solution; dilute sugar solution and distilled water. I left them for
24 hours thean recorded the results. The results that I obtained were
percentage increase or decrease in the length of the potato.
I used the following instruments to collect my results: Cork Borer
(size 5), Measuring cylinder x2, Test Tube rack, Three test tubes,
Vernier Calipers, Scalpel, White Tile, Brush.
No attempt at great accuracy was made. The experiment was only an
indication of what length of potato chip `I should use. I decided to
use the three cm lengths of potato chip because it gave a bigger
percentage change therefore I would be able to acquire clearer
results. The results are shown below.
Length of Potato Chip Before
Length of Potato Chip After
Percentage Change
Distilled Water
2 cm's long
3cm's long
2.03cm's long
3.1cm's long
1.5% increase
3% increase
Diluted Sugar Solution. 0.2mole dm -3
2cm's long
3cm's long
1.68cm's long
2.52cm's long
16% decrease
42% decrease
Concentrated Sugar Solution. 1mole dm-3
2cm's long
3cm's long
1.85cm's long
2.8cm's long
6% decrease
7.5% decrease
NB: The length increase / decrease is not very great or very
consistent therefore another means of measurement might be preferable
therefore I have come to the conclusion below.
Conclusion - Judging from my results I think it was in my best
Method: [IMAGE] Equipment needed: Ruler Measuring Cylinder Scalpel Tongs Pipette Thermometer Tri-pod Stop-clock Gauze Delivery Tube Bunsen Burner Beaker Matches/Lighter Potato Hydrogen Peroxide Solution (20%) Water Lead Nitrate The skin of the potato was removed using a scalpel and then cut into 1cm², using a ruler to measure the size of each cube, four cubes are required for each experiment, and therefore at least 36 cubes are required for the full experiment to take place. Fill a beaker half way with water, and place a thermometer in the water. Allow the thermometer to warm to room temperature to gather an accurate reading, and measure the temperature, using the thermometer. A measuring cylinder was used to put 10ml of Hydrogen Peroxide Solution into a
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.
to the marble chips. I will have 30 ml of mixture and split it in to
So the experiment will be based upon the movement of water. The first potato chip will be placed in a zero percent solution. I believe that this will increase the mass. I believe this because the zero percent solution has a lower concentration than the cell sap inside the potato. The potato takes on the water through osmosis and the cell pushes out from inside the cell making it swell and become more rigid.
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.
Conclusions: There is a pattern on the graph, and data table, which shows that as the concentration of the sucrose solution increases, the potato's percentage change in mass decreases.
there would be no flow of water into or out of the cell so the cell
There has been much discussion over how sugar affects the minds of young people, around the world. Sugar has been banned in schools such as in places like California and New York. Is sugar actually causing children to be hyperactive and failing grades? Or is sugar improving their attention span and their IQ?
repeat the process 3 times in total to ensure a fair test. At the end
Influence of Temperature on the Activity of Potato Catalase Hypothesis That the higher the temperature the higher the reaction rate of potato catalyse to a point were denaturing occurs in the enzyme and the reaction rate of the potato catalase drops off. Prediction The rate of Catalase activity will be faster at higher temperatures until a point, because at higher temperatures there are more chances of collisions between the enzyme's (Catalase) active site and the substrate (hydrogen peroxide). However the rate depends on the active site being able to join with the substrate, and at higher temperatures the enzyme can be denatured, which changes the shape of the active site which thus prevents the reaction from happening. At first, as the temperature increases the activity of the Potato catalase also increases this is because the collision rate of the enzyme with the hydrogen peroxide is increased.
* Amount of sugar solution in each test tube. * The potatoes have to have the same mass.
4. Put each group of potato discs in one of the 6 test tubes and watch
= == In my investigation to find out how salt solution concentration affect the mass of potatoes, I will investigate how much the mass of a potato changes if I leave it in a beaker of water with a specified salt concentration for half an hour. I will change the salt concentration after each experiment. Background Knowledge --------------------
Cell sap is contained in the vacuole of a cell and is a part glucose,