Hypotonic means less salute and more water. For this lab, we can apply these principles to plant cells. The plant cells have a semi permeable membrane so they can experience osmosis and diffusion as discussed earlier. When it comes to the potato cells, added with NaCl (salt) it will experience a reaction changing the form of the cells. The hypothesis of this experiment goes as follows, If we place potato cells in a salt solution, then the cells will shrink.
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.
Effect of Surface Area to Volume Ratio on Diffusion Rate of Glucose from Potatoes Abstract: The experiment was conducted to determine if differences in surface area had a significant effect on diffusion rate of glucose from potatoes. Potato samples of three different lengths were collected through a process of coring along the middle of the vegetable. Cores were soaked in distilled water for a period before an o-dianisidine-enzyme solution was added. Glucose diffusion rates were determined by using a spectrometer after a period of incubation of the potato samples. Glucose levels were measured at 0.52, 0.57, and 0.67 showing that an increase in surface area corresponded with a non-significant (p=0.096) increase in the glucose diffusion rate.
If there is more enzyme then substrate then when the substrate is finished the enzyme has nothing to catalyze and so the reaction rate slows down. In this experiment catechol oxidase from potato was used as the enzyme and catechol as the substrate. To find the rate of reaction, the melanoid pigment from solanum tubersome (potato juice) was measured by the intensity of its color. The color was measured using a spectrophotometer at an absorbance of 420 nm. The results showed that as the enzyme had more time to react, the greater the color intensity was and the greater the reaction rate.
(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. Therefore, this means that as the sugar solution concentration increases, there will be more sugar molecules in the solution and less water molecules, therefore lowering the water concentration in the solution, causing the water molecules from the potato strips to move from the higher concentration area to the sugar solution with lower concentration. Vise versa, when there is lower concentration of sugar solution, there will be an increase of water concentration in the solution, therefore water molecules will move from the solution to the potato strips where there will be a relatively lower water concentration. IV) Variables: Independent- concentration of sugar solution (mol per dm³) Dependent- change in length of potato strip (cm) Control- initial length of potato strips (2cm); type of solution (sugar); type of potato b) Controlling Variables I) Independent: - The concentration of the sugar solution would be changed by using different volume of solvent to dilute the solute which would be measured by the
Review the effect of pH on enzyme function. Students should understand that enzymes function best at specific pH levels (which vary depending on the enzyme). Non-optimal pH levels can affect the shape of the enzyme, thereby decreasing its effectiveness as a catalyst. Extreme pH levels can permanently denature the enzyme protein, whereas less extreme pH conditions may only temporarily alter . Lactase is effective at pH 2 – 7 (including dH2O) and therefore breaks down the lactose sugar in milk into glucose and galactose.
If the area around a cell has a higher water concentration it will gain water by osmosis. This is because the water molecules surrounding the potato cell are able to pass freely across the cell membrane in both directions; therefore more water will enter the potato than will leave it so it will swell up. Furthermore, if the area around the potato’s cells has a lower concentration of water than the cell will loose water by osmosis due to more water diffusing out through the partially permeable membrane than entering the cell, this will lead to a reduction in the size of the cell. When the concentration of water molecules in the potato is near equal to that of the area around it, the rate of osmosis will decline and the cell will stay the same size, as there is an equal amount of water entering the cell than there is leaving it. Below is a drawn diagram showing the process of osmosis.
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Reason being if someone was upset they could do something wrong by not paying attention, or if someone is angry they could be careless and put too much dye into a glass. Title: The effect of salt concentration on osmosis in potato. Introduction: The purpose of doing this lab was to observe the effects that when salt is added to water in different strengths, what the effect do to the cells. Osmosis is the diffusion of water
Osmotic pressure is colligative properties (which are properties of solutions that depend upon the ratio of the number of solute particles to the number of solvent molecules in a solution (Chemistry). Osmosis is essential in biological systems. The aim for this lab report is to assess the effect of weight and length of 5 different concentrations of a salt solution on 6 different potato wedges over 24 hours. To do this we will research how the effect of different salt solution concentrations will have an affect on 6cm length potato wedges. Research Question: How will the different potato wedges submerged in various salt solutions affect on the weight and length of the potato wedges?