The overarch purpose of this lab was to see if the amount of salt concentration impacted whether a potato stick grew, shrunk, or stayed the same in size/mass. Our hypothesis was, if potato slices are added to 0%, 1%, and 2% salt solutions, then the solution is hypotonic and will have a positive net gain. And, if the potato is add to the 3% solution, then the solution will be isotonic and the weight will stay the same. However, after testing the data and gathering helpful information, the hypothesis does not support the results of the lab. The potato in the 0% solution originally weighed (potato 1) 2.2 grams and (Potato 2) 1.9 grams. After weighing the potato after they sat in the solution overnight, the potato then weighed (Potato 1) 2.8 grams and (Potato 2) 2.4 …show more content…
In this case, the potato became more squishy and visibly smaller in size than it originally started as. Finally, the potatoes that were placed in the 3% solution (potato 1) started as 2.1 grams and ended as 1.6 grams. Potato two started as 2.4 grams and ended as 1.8 grams. The net loss for this solution ended up being -0.55 grams. The potatoes after soaking in the 3% salt solution were very squishy and significantly smaller in size. Since the potato shriveled up and got smaller, then it is hypertonic. This is because there is more salt, which sucks, to make the flow of the water go inside the potato to outside the potato. The result of the control group, which is the 0% salt solution and 100% water solution, compared to the 2% and 3% solution, helps to show how the movement of water works. Since water moves from high to low concentrations until it reaches equilibrium, it was easy to see how the amount of salt present in a solution impacted the mass of the potato
The Effect of Sodium Chloride on a Potato Chip To investigate what happens to a potato chip's weight when placed in different concentrations of Sodium Chloride INTRODUCTION:~ = == == == ==
I will leave the potato chips in solution for the same time at each solution concentration. I will use the same method at each concentration, and for each potato chip individually, in that I will dry the excess water off the chips in a similar manner, and use the same accuracy of the weighing scales, prepare the chips for use in the same way and other aspects. I will keep the surface area of the chips as constant as possible, this being that I will use chips of the same cross sectional area and length. I found in my preliminary work that the chips in the higher concentration of sucrose solution tended to float, thus excluding a certain part of their cross-sectional area from the solution, I do not know how to stop this. I will carry out all of my experimental work at room temperature and thus temperature will not affect my experiment.
Prediction: I predict that a high sugar solution will cause the mass of the potato to decrease. This will be due to osmosis. Osmosis is the diffusion of water from a region of high concentration to a region of low concentration across a semi-permeable membrane, such as the one of the potato. If the water concentration inside the potato is higher than the water concentration in the solution then the cell will lose water through osmosis, which will cause it to shrivel. When the plant cell is in said state it is plasmalised. However, if the plant cell is in a pure water solution, the plant will take in a large amount of water and has gains enough water, when a plant is in this state- it is said to be turgid. When this happens, the plant is said to be turgid. So, I predict that when the potato is in a strong sugar solution it's mass will decrease.
When doing this experiment I was able to see the effect of different concentrations on the rate of osmosis, each was done by measuring the initial mass and length of the potato cylinder and after osmosis, the results were conducted to show that as the sucrose concentration increases the rate of osmosis also increases as I said in my hypothesis thusly making a direct decrease in mass.
The Effects of Different Salt Solutions on Potatoes Plan My aim is to investigate how different concentrations of salt solution affect the movement of water through a partially permeable membrane (osmosis) in potatoes. Osmosis is the movement of water from a high concentration to a low concentration through a partially permeable membrane. I will add pieces of potato to varying concentrations of salt solution, wait on each solution and then record the results. I will eventually use the results to measure the percentage change in mass of the potatoes.
The Effect of Different Concentration of Salt Solutions on Potato Tissue Title: An investigation into the affect of different concentration salt solutions on potato tissue Aim: .I have to find out the effect of varying salt concentrations on a potato tissue. Also to find out how osmosis occurs with different salt concentrations from very dilute to very concentrated. I will be looking for any changes in mass and length Prediction: I predict that the most concentrated salt solution (1 molar) will be the solution that will have the most dramatic effect upon the tissue of the potato. As the solution goes down the line in other words gets more and more dilute or weaker it will have a less distinctive effect upon the potato tissue.
membraine. Therefore, I can back up my prediction by saying the potatoes in the salt solutions will shrink because of the concentration of water inside the potato is greater than the water concentration. outside and therefore will decrease in mass because the water will
In this experiment, with the increasing concentration of NaCl, the potato began shrinking and losing mass in the form of water due to this concentration gradient effect. At 0 M and 0.2 M of NaCl, there was more water outside the potato cells than inside, due to the solution being pure water, which created a hypotonic environment. This caused water to enter the cell at a higher rate than it could exit, resulting in increased intracellular pressure, and causing the cell to swell up and increase in weight. At 0.4 M, 0.6 M, 0.8 M and 1 M of NaCl, there was more water inside the potato cells than outside, due to the abundance of sodium chloride outside of the cell. This caused water to exit the cell at a higher rate than it could enter, creating a hypertonic environment and resulting in cell
The Effect of Salt Concentration on the Weight and Length of a Potato Chip. I am trying to find out if and how different concentrations of salt solution affect the weight and length of a potato chip in a certain amount of time to be spent. This will involve me performing the experiment. measuring the potato cylinders weight and length before and after the experiment putting results in a table producing charts showing the differences or similarities in results analyzing the results and finally evaluate the whole experiment. THEORY I already know that osmosis will only occur across a semi-permeable.
Water would move out of the cell into the solution. In extreme cases the cell membrane breaks away from the cell wall and the cell is referred to as plasmolysed. The potato cells will have decreased in length, volume and mass. The greater the concentration of water on the out side of the cell the greater the amount of water that enters the cell by osmosis. The smaller the concentration of water out side the cell the greater the amount of water that leaves the cell.
The Effect of Different Solutions on Potato and Cucumber Strips Plan ---- Introduction Plants in the soil have their roots in a dilute solution of various mineral ions. Sometimes, the soil they are planted in gets flooded with sea water (which has an average of 0.3 sodium chloride concentration). In these cases the roots are observed to wilt and become flaccid. In my experiment, I will simulate this situation using potato and cucumber strips, placing them in different solutions (sodium chloride, glucose and sucrose) at different molar concentrations.
Investigate the effects of different concentrations of salt solution on potato cells Introduction Osmosis is the way in which many living things take up water (source: GCSE Biology for You). During osmosis, water moves from a dilute solution to a more concentrated solution through a semi-permeable membrane. This membrane allows water molecules to pass through easily, but does not allow solute molecules to do this. The movement of these water molecules gradually dilutes the solution that had the higher concentration until they are equal, or as close to equal as possible.
This indicates that the solutions are hypertonic to the tissue of potato strips. Hence, water molecules diffuse out of the tissue by osmosis, making the cell to become plasmolysed and result in the decrease in length and diameter of the potato strips.
Prediction I think that when the potato is placed in distilled water the potato mass will increase. This is because water, has, if pure, a weaker concentration than the potato, and the water molecules move in through a partially permeable membrane by osmosis. If the potato is in a high concentration salt solution, the potato mass will decrease because the potato is less concentrated than the salt solution, and the water will move through the partially permeable membrane into the stronger solution. However, if the potato mass stays the same after the experiment, this means that the water/salt solution and the potato must be of equal concentration.
The Effect of Sugar Solution on the Mass of Potato Chips Aim - The aim of this experiment is to find how changing concentrations of sugar solution affects the mass of potato chips. Plan = == = Preliminary Work