The Molarity of Sugar Solution Inside Potato Cells

The Molarity of Sugar Solution Inside Potato Cells

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The Molarity of Sugar Solution Inside Potato Cells

Background Information

Osmosis

Osmosis is the passage of water from a region of high water
concentration through a semi-permeable membrane to a region of low
water concentration. Semi- permeable membranes are very thin materials
which only allow certain things to pass through them. They will allow
small molecules like Oxygen, water and Carbon Dioxide to pass through.
Water molecules can pass across the cell membrane in both directions.
Cell membranes will not allow larger molecules to pass through them
though like sugar or protein. Osmosis occurs when you put an animal or
plant cell into liquid containing water. If the medium surrounding the
cell has a higher water concentration than the cell the cell will gain
water by osmosis.

Diagram Osmosis Diagram

[IMAGE]

Sugar solution

[IMAGE][IMAGE] [IMAGE]

Potato sticks


Apparatus

· Medium beaker

· Tile

· scalpel

· potato

· sugar solutions

Method

· First of all I peeled the skin of the potato and made five sticks
and approximately cut them to the same shape and size using a scalpel.

· I then dried the potato chips and measured the mass. We used 0.0M,
0.1M, 0.2M, 0.3M, 0.4M, 0.5M, 0.6M, and 0.7M concentration of sugar
solution.

· After leaving the potatoes for two days I dried the potato chips and
measured the change in mass.

· I then repeated the experiment and calculation of change in mass to
have reliable results.

Fair Test

I changed the concentration of sugar solution each time. I had to keep
these factors the same:

· Temperature at 20 degrees C

· Number of potato sticks, 5 in each.

· Volume of sugar solution (150ml)

· Time (2 days)

Prediction

From my background knowledge I predict that as the molarity of sugar
increases, the mass of potato will decrease. This will happen because
osmosis will take place.

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Related Searches

As the molarity of sugar solutions increases,
the concentrations of water molecules is reduced, so water molecules
will move out of the potato into solution. This will cause a decrease
in mass. In a weak solution of sugar the mass of the potato will
increase.

Results (class results)

Concentration of Sugar Solution (ml)

Mass at Start (g) 1

Mass at Start (g) 2

Mass at End (g) 1

Mass at End (g) 2

Change in Mass (g) 1

Change in Mass (g) 2

Average (g)

0.0

40

30.8

45.78

43.9

+5.78

+13.1

9.41

0.1

26.17

15.6

31.56

20.68

+5.39

+5.01

5.2

0.2

31.5

36.5

41.72

68.7

+10.22

+32.2

21.21

0.3

31.81

25.72

28.37

35.49

+3.44

-9.77

3.17

0.4

18.86

21.51

14.32

15.72

-4.54

-5.79

-5.17

0.5

22.66

30.70

14.46

30.84

-8.2

-0.86

-4.53

0.6

23.4

26.7

17.64

17.24

-5.76

-9.40

-7.58

0.7

25.2

15.3

17.24

10.86

-7.96

-4.44

-6.2

Analysis and Conclusion

From my background knowledge I predicted that as the molarity of sugar
increases, the mass of potato will decrease. From all of my results I
found out that when there was less sugar solution, the potato gained
mass, and as the concentration of sugar solution increased, the change
in mass decreased. So my prediction was correct. When the
concentration of sugar is weak, water

Particles can pass into the potato by osmosis. The water molecules
move from a high concentration to a low concentration, this is
osmosis.


Evaluation

When conducting this experiment I believe that my procedure was good
enough to give me accurate results which meant something even though
there were anomalies. From my results I have been able to make
decisions about my prediction. When conducting this experiment, I
found that it was hard to dry the chips of potato, and it was quite
difficult to get all the pieces the same size. Also, we had to leave
the potato in the solution for two days rather than two hours and this
affected our results. Our group had a few anomalies so we repeated the
0.2M sugar solution. We used the same shape and the same size potato
chip to make it a fair test. We need to try and find the real results
as we didn't think that we dried the potatoes properly. This would
create the anomaly. If I ever do this experiment again, I would make
sure all the potato chips were dried properly and that they were the
same each time, this would decrease the amount of anomalies.
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