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,
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.
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.
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.
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
This experiment should then be repeated to ensure a fair test as the results can then be compared. . PREDICTION It could be predicted that as the concentration of the sucrose increases, the mass and length of the potato
Observing the Rate of Production in an Enzyme (Catecholase) Catalyzed Reaction and Measuring the Absorbance of Light at 70 degrees Celsius Alicia Lopez Abstract Write at the end Introduction The purpose of my group’s experiment is to measure the rate of production of the enzyme found in potatoes. The enzyme is called Catecholase. When I combined potato extract with catechol, the chemical reaction that occurs is called benzoquinone. Benzoquinone is the reddish brown stuff found in potatoes. 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.
In cells, diffusion accounts for how substances are passed through the cell membrane (Kaisa, 2008). When molecules of a substance, such as glucose, move from a higher concentration to a lower concentration (lowering their concentration gradient) of the substance until achieving equal concentrations on each side of a membrane, diffusion takes place (Mader, 2007). Aim: To explore how osmosis occurs in potato cells with differing sucrose concentration levels. Hypothesis: If the concentration of sucrose is increased, then the rate of osmosis will occur at a higher rate. Prediction: If my hypothesis is correct, as the concentration of sucrose is increased into the solution
Investigating the Movement of Water within a Selectively Permeable Membrane Introduction In this experiment my teacher gave me the general task to investigate how water molecules move through selectively permeable membranes, to do this I will see how potato borings change during osmosis. To do this I will put the potato borings into different solutions and see what changes. Hypothesis My hypothesis is that when the concentration of the solution is much higher or lower compared to the concentration of the potato the mass of the potato will change the most. If the concentration of the solution isn’t a lot higher or lower than the concentration of the potato then the amount of water molecules that will move will be less causing the mass change to be small, whereas if the concentration of the solution is a lot higher or lower than the concentration of the potato then the mass of the potato will change a lot because more water molecules will move through the selectively permeable membrane and the mass will change. If the concentration of the potato is a lot higher than the concentration of the solution then the potato will be hypertonic compared to the solution and will mean that water will move towards the potato and away from the solution causing a gain in mass in the potato until there is a equilibrium meaning the mass won’t change because the same amount of water is passing in-between the potato and solution.
Minced potato provides a suitable source of catalase and the pH is varied in this experiment using citric acid-sodium phosphate buffer solutions at pH values of 4.4, 5.2, 6.5, 7.5 and 9. Hypothesis: As the value of pH increases, the amount of oxygen increases up to a point where the amount decreases. This is because the active site is denatured and the 3 dimensional figure is altered. Apparatus: • Citric acid-sodium phosphate buffer solutions of pH 4.4, 5.2, 6.5, 7.5 and 9 • Hydrogen peroxide solution • Potato • 10ml and 100ml measuring cylinder • Stopwatch • Stand and clamp • Water bucket • pH paper, pH meter and pH probe connected to data logger. • Cork borer • Large test tube • Rubber stopper and delivery tube Risk assessment/safety precautions Risk assessment Safety precautions Citric acid may be irritant Wear gloves, lab coat, and safety goggles Oxidising hydrogen peroxide is corrosive Wear gloves, lab coat, and safety goggles Fragile glassware eg measuring cylinder Place glassware in the middle of the table Variables: Independent variable: pH level Dependent variable: average volume of oxygen produced Control variable: Same size of potato, same amount of hydrogen peroxide.