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effect of sucrose concentration on potato weight
effect of sucrose concentration on potato weight
effect of sucrose concentration on potato weight
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Biology Experiment
Hypothesis
I predict that the potatoes in the solution with high sugar
concentration will increase in mass the most, the potatoes in the
water with no sugar will lose the most mass.
Osmosis is the movement of water from a high concentration to a low
concentration across a particularly permeable membrane. The water can
move between the potato and the solution but the sugar can’t because
the molecules are too big to pass through the membrane. The water
will move between the solution and the potato. If the net movement of
water is from the potato then the potato will decrease in mass, it
will also become flaccid. If the net movement of water is from the
solution then the potato will increase in mass and become turgid.
This is because the vacuole pushes against the cell wall.
When the sugar concentration is 0% the potato will gain mass because
there is a higher concentration of sugar inside the potato. The
potato will weigh more because the vacuole has gained water and become
turgid. It will be harder and won’t be floppy
When the concentration is 12.5% the potato’s mass will not change much
because the sugar concentration inside the potato is approximately
12.5%.the cells vacuole will stay almost the same as it was when it
was put into the sugar solution.
When the concentration is 20% the potato’s mass will decrease because
the net movement will be from the potato to the sugar solution. The
stronger sugar concentration is outside of the potato so the vacuole
will become smaller and the potato will be flaccid, so it will be
floppy and soft.
Preliminary Work
I carried out a preliminary experiment to find out which potato size
will be best for the experiment, the best size will need to provide
more accurate and relevant results.
The apparatus that I used for the experiment was;
· Potatoes slices x 20
· Scalpel
The experiment was a successful when fulfilling the expectations of the potato slice within the three solutions being mentioned on the previous paragraphs. The results when the potato slices were submerged in the isotonic solution were not surprising; the potato maintained its proper shape and weight. The hypotonic solution resulted in the potato slice to have a much tougher and heavier texture compared to its original state of form. While the potato slice within the hypertonic solution caused it to be flimsy and
Investigating the Effects of Varying Sugar Concentration on the Amount of Osmotic Activity Between the Solution and Potato Tubes
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Biology Lab Report Lab No. 18: Biochemical Genetics: Smooth Peas Wrinkled Peas Data Presentation: The diagram of cotyledon for smooth and wrinkled pea is attached to the next page. The table of starch presents is below: Type of Pea Starch Present? (Color change) Smooth
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.
for the use of animals in research. This has attempted to slow or halt the work