The hypothesis of this experiment goes as follows, If we place potato cells in a salt solution, then the cells will shrink. They will shrink because when the salt is added the water in the potato, where there is high concentration, will move to the outside of the potato where there is low concentration.
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.
When adjusting the controls, what happens to the blood pH when you lower the PCO2? You correctly answered: a. The pH increases. 2. In uncompensated respiratory alkalosis, the You correctly answered: b. carbon dioxide levels of the blood are low.
. 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.
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.
Explain. It is valid to conclude that a base were added, the rate of the reaction would slow down because the pressure of oxygen barely increased, meaning the enzymes were not working at a faster rate. 6. Predict what would happen if vinegar (also known as acetic acid) were added to a water solution of hydrogen peroxide and
A decrease in rainfall means there is less water in aquifers and the water table. This means the supply of water has decreased. A warmer climate also means more water evaporates from seas and oceans. This can be bad as it can increase the number of floods which destroys infrastructure. Another factor that can affect water supply is urban development and over extraction.
The middle value of the sucrose solution being .6M of sucrose had a decrease of 23.38%, if you just look at those three percentages on a graph it would reveal that it has a decreasing slope, therefore backup my claim that as you increase the Molarity of the sucrose the mass of the potato decreases. Also on the graph of the percent changes of the mass of the potato it looks like exponential decay as you increase the solution the decrease in mass is peaking, where the percent difference between .8M of sucrose solution and 1M of sucrose solution is very small compared to the rest of the percent changes. The errors bars on the percent changes of the potato are HUGE, meaning this lab has a lot of inconsistent data that this lab is not reliable. Where the mass of the potato were varied from the high and the low the same applies to the final mass as well. There was no consistency in how many grams the potato weighed for each sucrose solution.
The elasticity of demand shows the demand of a product would decrease when the price of the product increases which is called an elastic demand that is greater than 1. The inelastic demand of a product would increase when the price of the product decrease results in an inelastic demand that is less than 1. Beef and eggs are both considered to be an inelastic demand. With regards to the elasticity of beef and eggs in regards to the price changes, as the price of these products increases the demand for them has decreased. As a result the consumers are more willing to purchase eggs and beef a lower cost than at a higher cost.
INTRODUCTION TO WATER ACTIVITY Water activity (aw) is defined as the amount of water available for microbial (bacteria, yeast and mold) growth. Water activity is based on a scale of 0 to 1.0 with pure water having a water activity of 1.00. Usually products that contain lower percent moisture have lower water activities. For example, those products such as dried fruits, crackers and dried pastas have very low water activities. Those foods with lower water activities are quite shelf-stable in that they contain very little water available for microorganisms to use for growth.