The Effect of Sodium Chloride on a Potato Chip
To investigate what happens to a potato chip's weight when placed in
different concentrations of Sodium Chloride
INTRODUCTION:~
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Osmosis is defined as 'the movement of water molecules from an area of
high water concentration to an area of low water concentration, across
a semi-permeable membrane' (Collins, 1999). A semi-permeable membrane
is a membrane that partially allows liquid to pass through. In the
case of the experiment I am carrying out, the potato chips have small
holes in their membranes, which only lets some water molecules flow in
and out of the solution and potato chips depending on the
concentration of both.
In a high concentration of water the amount of solute (e.g. salt) is
low. This would be called a weak or dilute solution.
In a low concentration of water the amount of solute (e.g. salt) is
high. This would be called a strong or concentrated solution.
When two such solutions are divided by a semi-permeable membrane the
water will move from the area of high concentration to the area of low
concentration, until both sides are equal or have reached
'equilibrium'.
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Dilute Solution Concentrated Solution
Semi-permeable membrane
Text Box: Water Molecule
Text Box: Sodium Chloride Molecule
Plant cells always have a strong cell wall that surrounds them. When
osmosis takes place, and they soak up water, they start to swell.
However the cell wall stops them from bursting as it is made from
cellulose, which is very strong.
When plant cells are put into dilute solutions they become 'turgid',
which means hard. Turgidity is important in plants, as it is this what
makes plant stems strong and upright. Pressure inside the cell (when
in dilute solutions) rises, and eventually this pressure is too high
that no more water can enter the cell. The potato cells would increase
in length, volume and weight because of the extra water.
...ond sets of data concluded that sucrose, glucose, and salt are hypotonic solutions that will remove water from a cell due to their tonicity. In the final part of the lab, results concluded that water potential moves along its concentration gradient (high to low) in an attempt to maintain equilibrium. It was determined that the orange and green solutions were hypotonic as they added water to the cells, whereas the blue, red, purple and yellow solutions were hypertonic as they sucked water from the cells.
Investigation of the Concentration and the Effect of Sucrose on Osmosis in Apple and Potato Tissues
The purpose of the Tonicity lab was to help identify the effects of an isotonic, hypertonic, and hypotonic solution to a slice of potato. The difference between diffusion and osmosis is that diffusion is the movement of particles or molecules from a region of higher concentration to a region of a lower concentration. While osmosis consists of the movement of water molecules through a semipermeable from a region of high water concentration to the region of less water concentration (Major Differences). Tonicity is the ability of a solution to ?alter the internal water volume of a cell? (Difference Between Solution, 2013). An isotonic solution should keep their normal shape; the osmotic pressure outside the cell has the same pressure within the cell. A hypotonic solution, are more dilute and contain a lower concentration of nonpenetrating solutes than cells. In contrast, a hypertonic solution have a higher concentration of
Consequently the weight of the sucrose solution bags increased the greatest. The results of this experiment were what was expected and proved the hypothesis to be true because the sucrose solution was of lower concentration due to the fact it increased in weight the most. Thus, the more water moved through the semi permeable membrane compared to the others. If there was anything to change with this experiment, it would be procedurally. I would be sure to use different semi permeable membrane bags that don’t allow water to leak due to the fact that both ends were only closed with a rubber band and it was difficult to ensure the bags were tightly sealed. This could help prevent
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
cork borer and a ruler. I will keep the potato chips the same size in
Materials used in the experiment included 5-7 g of the potato tissue, 50ml of 2.0M phosphate buffer coffee filter and guaiacol dye.
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.
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.
water in the potato, then the water will go out of the potato and into
6. I then rinsed out the beaker and glass rod into the flask to make
How the Concentration of the Substrate Affects the Reaction in the Catalase Inside Potato Cells
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.