OSMOSIS IN POTATO CELLS INVESTIGATION Introduction Osmosis is the passage of water from a region of higher water potential to a region of lower water potential through a partially permeable membrane. Osmosis only involves the movement of water molecules. The diagram depicts water molecules diffusing from the left hand side which has the higher water potential, to the right hand side which has the lower water potential. Only the water molecules can pass across the partially permeable membrane Figure 1 Aim The aim of this investigation is to record the effect of varying dilutions of sodium chloride solution on sections of potatoes and ascertaining the amount of osmotic activity between the two. The independent variable is varying the range of concentrations by diluting the 1M solution of sodium chloride.
Investigation into the effect of Sucrose Concentration on Potato Tissue From my graph, I can see that there is negative linear correlation between the average % change in mass and the concentration of sucrose. From this, I can say that as the sucrose concentration increases, the average mass of the potato tissue decreases. This is due to osmosis when water molecules pass from a region of high water concentration to a region of low water concentration through a partially permeable membrane. The maximum value for the percentage change in mass is 10.23% and the minimum value is -17.27%. The graph shows a simple curve when the sucrose concentration is plotted against the average percentage change in mass.
I. Title-Osmolarity of Plant Cells II. Introduction- a. Background information-In this lab I conducted an experiment to determine the Osmolarity of plant cells. Osmolarity is defined as, “the number of osmoles of solute per liter of solution.” In this cause the solution was sugar water. Osmolarity involves the movement of water across a cell membrane which is osmosis, this movement of water can be hypertonic; a higher concentration of a solute inside the cell which means the cell loses mass, hypotonic; a lower solute concentration inside the cell than outside which means the cell gains mass, or isotonic; a solute concentration the same as the outside of the cell which means there is no net movement of water.
THE EFFECTS OF SALINITY CONCENTRATION ON AN ENZYME – CATALYZED REACTION HELEN PROFESSOR BUELL BIO 101L-03 11/22/11 The effects of salinity concentration on an enzyme – catalyzed reaction INTRODUCTION This experiment was performed to investigate how the physical factors of salinity will affect the rate of an enzyme – catalyzed reaction. (How fast an enzyme will turn over a substrate, based on energy of activation.) We tested on various levels of salt concentration, and used catechol to represent substrate, and potato extract to represent enzyme. We kept the levels of the “substrate” and “enzyme” at a constant, in an effort to only test on the salinity concentration. If our hypothesis is supported, our results will show that the higher concentration of salt, the faster the enzyme will denature.
This researcher called his experiment" Bound water" "The water of Potato Tissue Potential". (Clemson University by Robert J. Kosinski) Quote: He talked about how, when using organic materials and beakers, there can be predictions made of how sucrose or NaCl molecules will bind up any hydrophilic solute if it is diffusing within a membranous condition. Because the potato is semi permeable , the potato tissue will always take up the water because the water is hypertonic and because it just simply moves into a concentration gradient. (Baumgarten and Feher, 1998; Weiss, 1996, pp. 216-222).
This will lead to water diffusing out of the potato to balance the solute concentration of the water and potato, decreasing it’s mass. To measure this, the mass of potatoes before and after being inserted into the beakers will be measured. Prediction: If the concentration of water in the 20% solution is lower than the concentration in the potato, then the potatoes in the 20% solution will lose water due to diffusion and the concentration of water in the potatoes in water will rise because water will diffuse into the potato. Materials: Beakers,
It is important for an IV solution to have salts in it so the water and solute can be equal to create an isotonic environment. If there wasn’t, there would either be a hypotonic causing the cell to burst, or there would be hypertonic causing the cell to shrink. We created models of living cells by using dialysis tubing. The dialysis tube represented the cell membrane to act as selectively permeable to water and some solutes. We observed different solutes (NaCl, Ovalbumin, Glucose, Sucrose, and Water) in the dialysis tubing.
The Effect of Osmosis on Potato Chips Measure the effect of osmosis on potato chips in various concentrations of sugar solution as well as distilled water. Principles Involved ------------------- Osmosis Osmosis is the process by which water passes through a semi permeable membrane from a solution of lower concentration to a solution of higher concentration until both solutions are of equal concentration. Hypothesis ---------- Osmosis will change the mass of the potato chips. The fashion in which the mass will be affected depends on the difference in the concentration of sugar between the potato chips and the sugar solution. The potato chips have a higher concentration of sugar than the solution.
Title: Environmental Influences Objectives -Determine optimal growth temperature for a bacterium -Learn about the effect of salt concentration on the growth of bacteria. -To determine how the different pH values affect the population growth of bacteria. -To determine how the different temperatures affect the growth of bacteria. -To differentiate between oxygen requirements using anaerobic culture media Introduction Microbes are exposed to a wide variety of environmental factors in addition to nutrients. For most microbes, environmental factors fundamentally affect the function of metabolic enzymes.
(Imsande, Touraine 1-2) Scientists have discovered many different ways that plants regulate nitrate intake. One way is that the supply of carbohydrates in phloem regulates the amount of nitrate intake. When new leaves emerge, there is a lifted level of carbohydrates within the plant which corresponds with a lifted rate of nitrate consumption. Another way is that there is a correlation between nitrate intake and amino acids. Amino acids inhibit nitrate intake and that more the more amino acids there are present in the plant, the more they inhibit the intake of nitrates.