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.
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.
. 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.
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.
Research Question: How will the different potato wedges submerged in various salt solutions affect on the weight and length of the potato wedges? What is the DV and how exactly will you measure it and how many trials will you do: %∆ Change weight and length of the potato chips after they have been placed in different salt concentrations after 24 hours What factors could affect the DV: What? | How? | Why? | Temperature | Keeping the temperature the same by placing the petri dishes in the refrigerator.
Because some bacteria can divide every twenty minutes, a new beneficial mutation can spread rapidly through prokaryotic populations in response to environmental changes. 2. Prokaryotic growth refers more to the multiplication of cells, rather than the increase in size. Various species of prokaryotes are adapted to various conditions. Refrigeration slows food spoilage because the lower temperature slows binary fission.
After 10 min, add the potatoes. Let 10 more minutes pass then add the corn-on-the-cob. After 10 more minutes, add the crab meat. 2 minutes later, add the shrimp. Cook for 4 more minutes, then drain liquid from pot and pour contents over a clean, unused large garbage bag or newspapers.
Nutrition and Supplements These nutritional tips may help reduce symptoms: * Eliminate all suspected food allergens, including dairy, wheat (gluten), soy, chocolate, corn, preservatives, and food additives. Your health care provider may want to test you for food allergies. * Eat more antioxidant rich foods (such as green, leafy vegetables and peppers) and fruits (such as blueberries, tomatoes, and cherries). * Avoid refined foods, such as white breads, pastas, and sugar. * Eat fewer red meats and more lean meats, cold water fish, tofu (soy, if no allergy) or beans for protein.