We let them soak for 20 minutes than we removed them from the test tubes. Next we measured their new weights and recorded them. They were; 10% NaCl decreased by 4%, 15% NaCl decreased by 8%, and 20% NaCl decreased by 12.5%.The results showed us the conclusion that the potatoes were hypertonic to the deionized water and were hypotonic to the sodium chloride solutions. Introduction: The objective of this experiment is to detect diffusion and osmosis in potato cells in 3 solutions. Diffusion is the spontaneous spread of molecules from an area of high concentration to an area of low concentration.
This will occur because the water and glucose are small enough to diffuse out of the pores in the dialysis bag, but the starch molecules are too large to fit through 2. If a solution is very hypertonic, then the most amount of water will diffuse across the semi-permeable membrane into the dialysis tubing. This occurs because the higher concentration of solute, the more water it takes to reach equilibrium, thus, the faster rate of osmosis. 3. If we place the potato in a sucrose solution with a similar solute concentration as a potato, then the least amount of water will diffuse into or out of the potato cells.
Changes in temperature, surface area, soaking time of the samples, and many other factors may influence the diffusion rate of glucose. Increases in soaking (blanching) time and temperature both are directly proportionate to increases in glucose diffusion rates (Abdel-Kader, 1992). Surface area to volume ratio affects the glucose diffusion rate of potatoes. The greater the surface area the greater the diffusion rate of glucose is going to be (Kaymak/Kincal, 1994). The purpose of this experiment was to examine the surface area to volume ratio and to determine if it had a significant impact on diffusion of glucose rates of potatoes.
Katrinka Strickland Lab Partners: Fatima Asad , Sara Merz SL Biology Internal Assessment P.d. 2 12/12/13 The effect of pH on beef liver catalase activity measured by the change in temperature Background Information: This experiment will examine how the effect of pH on enzyme activity is measured by the difference in temperature. After doing research on beef liver, it was discovered that the optimum of the pH is 6.5 and the enzyme present is catalase. Catalase catalyzes the breakdown of hydrogen peroxide to water and oxygen. The pH affects the amino acids in the enzyme.
How can you account for this observation? -There are catalase enzymes in your body and they break down the hydrogen peroxide into water and oxygen. The foam is the oxygen bubbles that form in the water. 7. Why is it important for organisms to regulate internal temperatures or metabolic processes at different temperatures?
Hydrogen peroxide is a poisonous chemical to all living things. Catalase converts H 2O 2into 2 separate harmless substances, water and oxygen. In this experiment we will be testing the effects of temperature, pH and substrate concentration on Catalase. The optimum pH of catalase is 7 and its optimum temperature is 37 degrees. Aim: To test the effect of change in pH, Temperature and substrate concentration on catalase in liver Hypothesis: we predict the enzyme will have its greatest reaction when it is in its optimum temperature, pH and substrate concentration Risk assessment: * Wear gloves when handling raw liver.
Pg. 1 The Effects of Catachol with Potato Extract Abstract: The effects of enzymes and substrate concentration on catecholase activity for Ph were determined in this experiment. To get the results, we mixed potato extract with catachol and then exposed it to different Ph levels. The Hypothesis that was being tested was to see if more amounts of H2O, catechol and the potato extract were added, would the reaction rate go up. Also if we added higher amounts of extract will it produce high color intensity.
Oxidation of Vitamin C with 2, 6-dichlorophenolindophenol (DCPIP) The stability of Vitamin C is affected by temperature, moisture, oxygen, light, pH, minerals, other vitamins and other food component. This is usually unstable due to multiple oxidation states and readily decomposed due to heat application (Boyer, 1986). The determination of ascorbic acid uses the following formula: mg Vitamin C = DF (mg/mL) x volume titrant used (mL) x volume extract (mL) x 100 100 g volume aliquot (mL) x mass sample (g) where DF (dye factor) = mass Vitamin C (mg) volume indophenol (ml) Table 9.2 Vitamin C Stability TIME (mins) 0 15 30 45 ASCORBIC ACID CONTENT (mg/100g sample) 60ᴼC 2.41 2.38 2.45 2.08 80ᴼC 2.41 2.45 2.31 2.35 100ᴼC 2.41 2.25 2.58 1.82 Table 9.2 shows the stability of Vitamin C to heat. The ascorbic acid content decreases as the temperature and time increases. Ascorbic acid is easily destroyed during processing and storage through the action of metals such as copper and iron.
. Design a) Defining the problem and selecting Variable I) Aim/Research Question: To investigate the effect of solute concentration on the length of potato strips when submerged in a range of concentrations of sugar solution. II) Hypothesis: If the concentration of the sugar solution increases, then the osmotic gain of the potato strip will decrease. III) Scientific Explanation: Osmosis is a type of passive transport where passive movement of water molecules occurs along a concentration gradient, across a partially permeable membrane. (Damon, )Since the movements of substances in passive transport take place from an area of high concentration to an area of lower concentration until both areas reach equilibrium, the water molecules will move from the potato strips to the sugar solution when there is less water concentration in the solution.
Strategy For this coursework, I will be investigating the following question: ‘How do different concentrations of salt solutions affect the mass of the potato after the process of osmosis?’ Osmosis is the movement of water particles from a high concentration of water particles to a low concentration across a partially permeable membrane. A partially permeable membrane is a membrane that acts as a barrier to some molecules but allows others to freely diffuse through. The partially permeable membrane of cell membranes prevent large molecules such as Sucrose, protein and starch to pass through but allow smaller molecules such as oxygen, carbon dioxide and water, glucose and amino acids to proceed. In this coursework we will be using potato to test the rate of osmosis. If the area around a cell has a higher water concentration it will gain water by osmosis.