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.
A hypotonic solution is when the substance has lower solutes than its surroundings. During this lab, potato slices are put in 10 cups, 5 of which contain room temperature water, and the other 5 contain a solution of 20% sucrose. The goal is to measure the change in mass of the potato depending on its surroundings. c) Osmosis means that water molecules travel from low solute concentrations to high solute concentrations. This means that the potato that is dropped in water will have an increase in mass.
Prediction: The potato chips will decrease in mass. Reasoning: Since the potato chips have a lower concentration of sugar, the water molecules from the potato chips will diffuse into the solution until they are both at the same concentration. Summary of Hypothesis The potato chips will increase in mass in solutions of lower sugar concentrations but will decrease in mass in solutions of higher sugar concentration. The Experiment -------------- I am going to carry out an experiment to measure the change in mass of potato chips left in a sugar solution for a period of 1 hour. I will carry out this experiment several times to ensure accurate results.
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.
My group’s hypothesis is if that if we raise the temperature of the enzyme and the potato extract then the reaction rates will be considerably higher and more light will be absorbed when measured. The heating variable will denature the protein. In the experiment, I raised the temperature of the Catechol and the enzyme from room temperature to 70 degrees Celsius separately. I then combined the heated extract with the catechol and measured the amount of light that was absorbed by the product, benzoquinone. I timed it in 20 second increments and noted the result in a spreadsheet.
Investigate what effect different levels of concentration of sucrose solution have on the movement of water via osmosis in potatoes. EQUIPMENT Sucrose solution (0.2M, 0.4M, 0.6M, 0.8M, 1.0M) Distilled water (0.0M) Potatoes Cork borer Boiling tubes Boiling tube rack Stop clock Balance (0.0 decimal places) Tweezers Measuring cylinder Ruler METHOD Cut 6 pieces of potato with a cork borer and cut them to the same length of approximately 5 cm (measure with a ruler) Measure out 25cm³ of water and each of the sucrose solutions, using the measuring cylinder. The measurements for the solutions have to be perfect as to not change the outcome of the experiment. Pour into boiling tubes, giving the various concentrations. Label boiling tubes with concentration of sucrose solution Take measurements of each potato tube (mass) on the balance and record in a suitable table.
Cellular Respiration Lab Cedric Olinger Hr. 3 Question/Purpose: Will temperature affect the rate of respiration on germinated plants? Hypothesis: If temperature is different, then the oxygen level in the chamber will gradually increase because the plant has turned all the available carbon dioxide into oxygen in the chamber. Controls and Variables: Independent Variable: Temperature Dependent Variable: Oxygen content Control Group: Non-Germinated Peas Controlled Variables: Sunlight, Number of peas, water, environment Experimental Variables: Temperature Materials Used: • 20 Green Peas (Non-Germinated) • 20 Green Peas (Germinated) • Oxygen gas sensor • Ice Cubes • Thermometer • 100 milliliter beakers • Petri Dish Procedure: 1. Collect the required materials as shown above from the teacher with your lab partner.
If our hypothesis is supported, our results will show that the higher concentration of salt, the faster the enzyme will denature. MATERIALS AND METHODS * 5 mL of potato extract * 10 mL of catechol * 3 mL of .1% salinity concentration * 3 mL of .9% salinity concentration * 3 mL of 2% salinity concentration * 3 mL of 5% salinity concentration * 3 mL of 20% salinity concentration * 1- 5 mL pipettes * Pi-pump for 5 mL pipette * Wax marker * 5 test tubes * Test tube rack My partner and I placed 1 mL of potato extract in five test tubes, along with 2 mL of catechol, to that we added 3 mL of .1% salinity concentration in tube one, 3 mL of .9% salinity concentration in tube two, 2% salinity concentration in tube three, 3 mL of 5% salinity concentration in tube four, and lastly 3 mL of 20% salinity concentration in tube five. Pour each mixture in it’s own spec 20 tube, along with a
Insulin is a hormone that significantly contributes to weight gain (Hertzler & Kim, 2003). Insulin is a hormonal substance that is produced and dispersed within the body for regulation of blood sugar. The flow of blood sugar is regulated converting sugar into energy. The energy converted from the sugar by molecules is either needed immediately by the body or converted into fat cells for later use during times when the body needs more energy to function. A large buildup of fat cells within the body can contribute to weight gain (Eades & Eades 1996).
Several studies made by universities, independent organizations, and the government blame the high fructose corn syrup for the condition. I do not agree 100 percent with that position. I think HFCS is necessary in our food chain, and will benefit us (the consumers) if we control the daily intake of food with high concentrations of fructose derivate from corn. Less soda, chips, alcoholic beverages and increasing the intake of water, fruits, vegetables, and exercise to stimulate the chemical process of the body will help the pancreas to increase the segregation of insulin, which is in charge of processing any type of fructose, or sugar. Making small adjustments to our daily habits could significantly improve overall human health, and reduce diabetes cases.