Osmotic Pressure and Water Potential Investigation
Raw data
(mol/l)
SUCROSE
APPLE PIECES
(cm)
SIZE/LENGTH
BEFORE/AFTER
AVERAGE LENGTH
B / A
(g)
MASS
BEFORE /AFTER
AVERAGE MASS
B / A
0
1
5.0 / 4.7
5.0 / 4.76
5.95 /
2
5.0 / 4.9
6.52 /
3
5.0 / 4.7
6.28 /
0,2
1
5.0 / 4.7
5.0 / 4.66
5.89 /
2
5.0 / 4.7
5.48 /
3
5.0 / 4.6
6.29 /
0,4
1
5.0 / 4.9
5.0 / 4.8
5.78 /
2
5.0 / 4.7
6.09 /
3
5.0 / 4.8
6.44 /
0,6
1
5.0 / 4.8
5.0 / 4.76
5.98 /
2
5.0 / 4.8
5.90 /
3
5.0 / 4.7
6.00 /
0,8
1
5.0 / 4.8
5.0 / 4.76
5.45 /
2
5.0 / 4.7
6.65 /
3
5.0 / 4.8
6.57 /
1
1
5.0 / 4.8
5.0 / 4.83
6.91 /
2
5.0 / 4.8
6.79 /
3
5.0 / 4.9
6.61 /
Results / Data
==============
[IMAGE]
We put samples of apple and potato tissue in 6 different sucrose
solutions of different molarities; we measured the change in mass. We
were waiting for half an hour and observing what happened with them.
We put our results in a graph and a table, but they do not seem to be
accurate.
Observations:
In some concentrations the apple and