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,
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.
This is because the potato has a higher water potential than the solution. Water molecules move from a region of high concentration to low concentration, therefore the water moves out of the potato cells and consequently it will decrease in mass. In 0 molar or very low salt concentrations then the opposite should happen. The solution has higher water potential compared with the potato, therefore the water will move into the potato cells, increasing its mass. Water molecules will continue to diffuse into the salt solution until it reaches equal concentrations on either side of the membrane, reaching a state of equilibrium.
The loss in mass has taken place as the sucrose concentration has a low water potential, consequently the water leaves the potato tissue as it has a higher water concentration, thus the potato tissue loses mass. However, after 0.8M, we can see that the graph starts to curve off. If we were to add a few more concentrations of sucrose then we would see that there would be no further water loss. This would indicate that the potato tissue has become fully plasmolysed. I believe the results
Potato Powered Clock Theory: Potato as a Battery Hypothesis: Potatoes have starch in them which is a natural sugar that can be broken down naturally for a release of energy and generate enough power to run a digital clock. Problem Statement: Can ordinary potatoes power a digital clock for more than 24 hours? Variables: * Independent Variable – Potato * Dependent Variables – Clock, connection wires, copper and zinc plates Materials Needed: * Digital Clock with 2 Wires * 6.25” Connecting Wire * Transparent Tape * 2 4” Copper Strips * 2 4” Zinc Strips * 2 Potatoes (Oranges worked too) Background: How it works * A potato can be used as a battery by using strips of zinc and copper in the acidic juice of the potato to provide power to a digital clock. * With the zinc strip, the natural acid in the potato dissolves the zinc freeing electrons. * The copper wire uses the electrons that the zinc wire frees.
Aim: The purpose of this lab is to investigate the relationship between solute concentration and the movement of water through a selectively permeable membrane by the process of osmosis. Hypothesis : my hypothesis is that the potato will shrink in size because when you put the potato in the sugared solutions the water potential outside the potato will be less than the water potential inside the potato therefore , the potato will shrink. Variables : 1.Independent : concentration of the solution 2.Dependent :mass of the potato 3. Controlled variable: • Temperature • The amount of the solution Materials : 1.4 beakers (100ml) 2. potato 3.knife 4.cork ( size 2) 5.ruler 6. Graduated cylinder (25 ml )5 7.balance 8.weight boat 9.dropper 10.forceps 11.solutions with different concentration : • 50 ml of 0.1 of sugar concentrated solution • 50 ml of 0.2 of sugar concentrated solution • 50 ml of 0.3 of sugar concentrated solution • 50 ml of 0.4 of sugar concentrated solution • 50 ml of 0.5 of sugar concentrated solution • 50 ml of distillated water.
The potato chips have a higher concentration of sugar than the solution. Prediction: The potato chips will increase in mass. Reasoning: Since the potato chips have a higher concentration of sugar, water molecules from the solution will diffuse into the potato chips until they are both at the same concentration. The potato chips have a lower concentration of sugar than the solution. Prediction: The potato chips will decrease in mass.
Title: An investigation on the amount of diffusion by osmosis over 24 hours in differing sucrose concentrations upon potato cubes. Abstract: The experiment was conducted to examine the rate and effect of diffusion by osmosis on potato pieces with different glucose concentrations over a course of 24 hours. The initial and final weight of the potato was weighed in mg. Five groups containing three 2x1cm3 potato cores. The five groups of three potatoes were placed into separate beakers of distilled water that contained different sucrose concentration percentages (0%, 25%, 50%, 75%, 100%) and then left over 24 hours in order for osmosis to have time to pass through the potatoes thick membrane. The final weighing of the potato cores weighed less than initially since the water is leaving the potato in order to evenly distribute itself amongst the sucrose.
This also explains why potatoes get soft over a longer period of time. When exposed an hypertonic environment, meaning the cells contain a higher concentration of water than there is externally, water will gradually move out of the cells by osmosis. Therefore, when potatoes are left for a longer period of time, the water will be drawn out of the cells, through the partially permeable membrane, causing the cells to become flaccid and eventually
Conclusion: From this experiment, it proved that the concentrations of solutions will affect the rate of osmosis in potato cells. When the experiment was conducted, it showed that when a potato cell is inside of a 0% salt-water solution, the mass of the potato will increase. When the potato cell is inside of a 3% salt-water solution, the mass will remain the equal. If the potato cell is in a 10% salt-water solution, the cell will decrease in mass. All of this increasing and decreasing of masses is because of osmosis.