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. This occurs because this scenario will be initially closest to an isotonic solution, allowing us to determine the solute concentration of a potato. Materials: * Knife/ Cork Borer * Seven 30 cm pieces of Dialysis tubing * Thirteen 250 mL Beakers * 15% Glucose Solution * Glucose Test Strips * 1% Starch Solution * Distilled water * Lugol’s solution * 25 mL of: * .2 M sucrose * .4 M sucrose * .6 M sucrose * .8 M sucrose * 1 M sucrose * Paper Towels * Clock * Potatoes * Plastic
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.
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.
I predict all three contain starch and my experiment will prove this prediction. The solution Iodine-Potassium Iodide known as IKI can be useful in identifying if a food contains starch. If the food or any item contains starch the IKI solution will change to a dark purple or black color. If Iodine-Potassium Iodide (IKI) is sprayed on a sample of apples, potatoes and saliva it will reveal that they all contain starch. Materials and Methods: The materials that were used in this experiment was tap water, a saliva sample, 6 paper towels, 2 kitchen knives, a cutting board, 30mL of starch (liquid), a permanent marker, a ruler, 2 spray lids, a 2oz empty bottle, a 100mL graduated cylinder, 2 food products (e.g., ginger root, apple, potato, etc.)
Conclusion The mass of the potato gets smaller as you increase the morality of the sucrose solution that it is submerged in. This statement is back by the averages of the percent changed increase of the mass of the potato for the solutions .2M, .4M, .6M, .8M and 1M of sucrose which are 6.98%, -10.79%, -23.38%, -27.78 and -29.83% respectively. Where from the lowest of .2M solution had an increase of 6.98% meaning the solution of sucrose flowed into the potato causing it to expand. While at the highest solution of 1M of sucrose solution the potato decreased in mass by 29.83%. 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.
Question: How do different salinities affect a seeds ability to germinate? 2 pt Hypothesis: I hypothesize that the seeds in a lower salinity will germinate more. 2 points Prediction: If seeds are place in a bag with a lower salinity, then they are going to germinate more than those in a higher salinity solution. 2 points Materials: • • 60 red kidney beans solutions of 0.0% salt (tap water), 0.20% salt, 0.6.0% salt, 1.0% salt, 1.5% salt 5 paper napkins New package • • 5 plastic baggies with holes cut in them for
. 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.
It was also hypothesized that the mass of the plant and the amount of plants grown would decrease with more seeds, and I reject that hypothesis. From the class data table I found several numerical trends. The first one I found was that in pot 1, all the Zinna seed values were the highest compared to the other pots. I also noticed that if there was a higher amount of seeds in the pots, then their values were always higher than the ones with less seeds. While looking at the average mass per plant, I noticed that in each of the pots the numbers shrunk to smaller values.
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.
It is expected that the the length of the radical would decrease as the salt solution increases. Hypothesis: I think that when the NaCl solution concentration increases the length of the radical would decrease. The fact is that as the salt solution concentration increases it weakens the plant ability to absorb water/ nutrients in order to grow. Variables: Independent: Salt concentration (0.0%, 0.2%, 0.4%, 0.6% and 0.8%) Dependent: Length of radical (cm) Controlled variables: Controlled? Amount of seeds (mung beans) per petri dish (8 beans) How?