I dried the potato chips gently and then weighed each potato piece and recorded the results. 9. As I had extra time I made a second experiment and also recorded those Results: Molarity (M) Starting Weight (g) (Results 1) Final Weight (g) (Results 1) Percentage Change (%) (Results 1) Start Weight (g) (Results 2) Final Weight (g) (Results 2) Percentage Change (%) (Results 2) These values clearly support my prediction, and even though there are some anomalous results, there is an overall negative trend across the whole set of results, proving them accurate. Analysis of Results: The sucrose concentration of the solution into which the potato tissue is placed affects to what degree it grows or shrinks. As you can see from the graph the results show a clear negative correlation, a very obvious inversely proportional trend.
For example potato chip maker checks for external defects and inspect the gravity or weight of the potatoes. Fresh Potatoes, weight about from 150g to 250g and sugar density less than 1%.Color is also important; whiter potatoes are more preferred. 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. 2.1.2 Fresh Potato is ready for washing Potatoes are dumped into a vertical helical screw conveyer in order to allow small stones to fall to the bottom and push the potatoes up to a conveyer belt. After a brushing machine removes the dirt, the potatoes travel along a water channel to the peeler.
The Effect of Sucrose Solution Concentration on Osmosis in Potato Chips Plan I am going to cut six pieces of potato using a borer. They will all the same weight. I will make them all 0.7g. I will be able to make sure they are all the same weight-using scales. If a piece of potato is too big I will use a scalpel and a tile to trim it so they are all the same weight and then place these into a test tube each.
I will make sure that both pieces of potato are placed in their solutions at the same time and pulled out together. I will make the weight of the potatoes the same by using the top pan balance and keeping the weight roughly the same through out the different potatoes. I will measure the potatoes to 2 decimal places (g). I will make sure the experiment is fair by completely submerging both potatoes under their solutions so they all have the same chance of releasing and taking in water or sugar solution. When repeating the experiment to get a more accurate result I will make sure I use the same controls.
Preliminary Work In a sense, preliminary work is as important as the actual experiment. It allows you to make hypotheses before performing actual tests. For my preliminary work, I used a 50 mm piece of potato. It was easy to cut 50 mm (using a Vernier calliper) and to weigh them (using electronic scales to two decimal places). We used 10 mls of sugar solution/distilled water- this was the amount needed to cover one piece of potato.
To measure the tubers I think I would use a digital measurer that goes to two decimal places for accuracy and it would go to the same accuracy level as the top pan balance. I would also increase the amount molar amounts I use, such as 0.25 and 0.75. one explanation for the bad results is when the potato chips were removed from the test tubes and dried I may well have dried some potatoes more thoroughly than others and so some would have more excess water, which would add to the mass. If the experiment was repeated I could find another way to dry the potatoes that would ensure that all were dried in the same way for the same time. I were to repeat the experiment I would have possibly found a machine to cut the potato as it would ensure that all potatoes would be the same weight and dimensions. As well as the potato I could have found a more accurate way to measure out the solutions and to determine the molar concentrations.
· Doing all the tests at one temperature will control the temperature. For the purpose of my experiment I am going to do all the experiments at room temperature. · I will use the same potato so that the potential to absorb water is same. · The mass of the chips of the potato will be same so that the test is fair. Mass will be measured in grams.
We also needs to make sure that the potato is left in the solution for the same time, 30:00 minutes. Equipment • Potato • Standard Sugar Solution • Wash Bottle • Test Tubes and Test Tube Rack • Cork Borer • Scalpel • Cutting Board • Scales accurate to 2.d.p • 10ml Syringe • Paper towels • Ruler • Stop Watch Method 1. Firstly, the cork borer needs to be used to cut out a piece of potato at least 4 cm in length. This allows room for trimming off untidy edges. 2.
* The potatoes have to have the same mass. * Size of potatoes * Diameter of each potato tube * Time in sugar solution We need to make sure in both experiments the fair test lists are used and the procedures are carried out. This needs to be done otherwise my results will not be accurate and will look odd. Method: Firstly we got out all our equipment. We then cut our potato tubes with the cork borer and cut them with the scalpel so they were the same length and weighed them.