Wait a second!
More handpicked essays just for you.
More handpicked essays just for you.
Effects of solute concentration on osmosis
Factors effecting osmosis
Occurrence of osmosis
Don’t take our word for it - see why 10 million students trust us with their essay needs.
Recommended: Effects of solute concentration on osmosis
My hypotheses stated that when an egg is placed in corn syrup or distilled water, osmosis will occur. They also said that when an egg is placed in corn syrup, the osmosis will occur from the water in the egg to the corn syrup while when the egg is placed in water, the osmosis will occur from water outside of the egg into the egg itself. The final part of my hypotheses states that the egg’s mass will decrease when it is placed in corn syrup, but when an egg is placed in water, its mass will increase. My reasoning when constructing my first hypothesis was that the structure of the corn syrup is too thick to travel through the cell membranes of the egg, but the water in the egg will be able to travel through the egg’s membranes and into the corn
This process can also be defined as osmosis, which is the diffusion of water molecules across a membrane. (Unknown, 2) When we first got the egg it would be an isotonic solution meaning that it had equal tension (Unknown,1) which would mean that the same amount was inside the cell as outside of it. The purpose of the experiment was to learn about diffusion, concentration gradient, passive transport, equilibrium, osmosis, tonicity, hypertonic solutions, hypotonic solutions, isotonic solutions, and osmoregulation. If I put the egg in corn syrup, then the egg will deform because it has been placed in a hypertonic solution.
Obesity in America has risen dramatically in the last forty years. Many believe high fructose corn syrup is to blame for this and other health related issues like diabetes and high blood pressure. High fructose corn syrup was invented by Richard O. Marshall and Earl R. Kooi in 1957 (Production of high fructose corn syrup). Scientists have done tests and many reports and found many statistics showing the same thing: once high fructose corn syrup (or HFCS) was added to food and beverages in 1975, obesity rose without warning. The U.S. has the highest obesity rate in the world: “roughly two-thirds of adults and one-third of young people in the U.S. are now overweight or obese” (McMillen). That’s a massive amount, and it’s growing at a steady pace with little sign of ending any time soon. We also eat more mass produced food than any other country in the world. High fructose corn syrup has taken over the food market and has found its way to almost all of our food and drinks.
Osmosis in Potato Tubes Osmosis: Osmosis is the movement of water molecules through a semi-permeable membrane from a high concentration to a low concentration. Diagram: [IMAGE] [IMAGE] Aim: To see the effects of different concentration of sugar solution on Osmosis in potato tubes. Key factor: In the investigation we change the sugar solution from: 0%-10%-20%-30%-40%-50% this is the independent variable; the dependant variable is the change in mass. Prediction: I predict that all the potato tubes in pure water or low concentration sugar solution will swell because water enters their cells by osmosis.
Canada is the largest producer of Maple Syrup in the world, so it is no surprise that the Canadian Maple industry has changed quite dramatically in the past 25 years. According to the Government of Canada, the efficiency of maple farms has increased by almost 20% in the past 25 years. In 1981, a farm would have been able to get 1,404,000 taps. In 2006, this number had increased to 3,913,000 taps per farm. In addition to increasing efficiency, the amount of maple syrup being produced by farmers has been increasing. Production increased 17.6% to 8.6 million gallons in 2011 compared to 2010(15). Exports of Canadian maple products also saw an upward trend in the past 15 years. According to statistics on Agriculture and Agri-Food of Canada, our exports of maple products by weight grew an outstanding 63% from 1997 to 2006. The number of organic maple syrup producers has dropped as a result of stricter organic production standards(23). Because of this drop, and because most of the organic maple syrup that is produced is sold in foreign markets, there may be an opportunity to make money by producing and exporting organic maple syrup.
In osmosis, the proteins only on the surface are called peripheral proteins, which form carbohydrate chains whose purpose is used like antennae for communication. Embedded in the peripheral proteins are integral proteins that can either be solid or have a pore called channel proteins. -11.07% Discussion The chart shows the percent sucrose solution that resulted in the greatest change in average egg mass was the 0% solution, while the 1.73% solution resulted in the least change. The data also suggest that the percent sucrose solution that is isotonic to an egg’s interior may be between -10% and -15%, since the average masses of the eggs did not change beyond 0.15% over a 30 minute time period. In fact, the control group displayed the least amount of change in mass (0.10%) over a 40 minute period of time.
The second potato chip will be placed in a fifty percent solution. I believe that the mass will not change for this potato chip because the concentration of the cell sap and the solution is nearly the same. This means the concentration will be nearly even inside and outside the cell. But this does not mean that osmosis is not taking place. Osmosis is the movement of water, the water still moves between the semi-permeable membranes.
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.
Investigating the Effect of Sugar Solution on the Weight and Size of Potato Cells Aim: To investigate whether the different concentration of sugar solution will affect the weight and size of the potato cells. General background information: Osmosis is defined as the movement of water or any other solution's molecules from an area in which they are highly concentrated to a region in which they are less concentrated. This movement must take place across a partially permeable membrane such as a cell wall, which lets smaller molecules (E.g. water) through but does not allow larger solute molecules to pass through. The molecules will continue to diffuse until the area in which the molecules are found to reach a state of equilibrium, meaning that the molecules are equally distributed throughout the cell, with no area having a higher or lower concentration than any other hence equal. Hypothesis/prediction: For this particular investigation I believe that the lower the concentration of the sugar solution in the test tube the mass of the potato will be greater and the longer the potato cells will be.
Semi permeable membrane [IMAGE]Water molecules Salt molecules [IMAGE] Osmosis is the movement of water molecules across a semi permeable membrane from a region of high water concentration to a region of low water concentration. My prediction in this investigation is that the solution with the least salt will make the potato weigh more, thus the potato in the distilled water solution will weigh the heaviest, because there will be a higher concentration of water molecules in the distilled water than inside the potato cylinder. Therefore, water will move in from high concentration to low concentration this will increase the mass. I based my prediction on the process of osmosis, which is a special type of diffusion. It occurs across a permeable membrane, which allows some particles to diffuse through it and not others.
The objective of this lab is to try to separate the different compounds that are contained in cereal.
In our Biology Lab we did a laboratory experiment on fermentation, alcohol fermentation to be exact. Alcohol fermentation is a type of fermentation that produces the alcohol ethanol and CO2. In the experiment we estimated the rate of alcohol fermentation by measuring the rate of CO2 production. Both glycolysis and fermentation consist of a series of chemical reactions, each of which is catalyzed by a specific enzyme. Two of the tables substituted some of the solution glucose for two different types of solutions. They are as followed, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons 12 Hydrogens 6 Oxygen to produce 2 pyruvates plus 2 ATP then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1; their table had 15 mL Glucose, 10 mL RO water, and 10 mL of yeast which then they placed in an incubator at 37 degrees Celsius. We each then measured our own table’s fermentation flasks every 15 mins for an hour to compare to Table #1’s controlled numbers. At
The actual, theoretical, and percent yield of sodium chloride was found. Sodium Carbonate was mixed with hydrochloric acid and the liquid was boiled until there was nothing left. The result was the production of salt, or sodium chloride.
The Effect of Solute Concentration on the Rate of Osmosis Aim: To test and observe how the concentration gradient between a potato and water & sugar solution will affect the rate of osmosis. Introduction: Osmosis is defined as, diffusion, or net movement, of free water molecules from high to low concentration through a semi-permeable membrane. When a substance, such as sugar (which we will be using in the experiment we are about to analyse), dissolves in water, it attracts free water molecules to itself, and in doing so, stops them from moving freely. The effect of this, is that the concentration of (free) water molecules in that environment goes down. There are less free water molecules, and therefore less water molecules to pass across a semi-permeable membrane, through which sugar molecules and other molecules attached to them are too big to diffuse across with ease.
== = This experiment is based on the concept of Osmosis. Osmosis is the diffusion of water molecules from a region of high water concentration to a low water concentration through a semi permeable membrane (in this case, the cell potato cell membrane). The cell walls of the potato cells are semi permeable meaning that water molecules (which are small) can fit through but other bigger molecules such as glucose cannot pass through. The water molecules can flow both ways through the membrane, letting molecules both in and out.
Q1) Saliva has many important functions in mammals and birds and there are distinct differences in the salivary glands of some species. Describe the anatomical location of the buccal salivary glands in ruminants and describe the function of saliva in the ruminant digestive system. [15 marks]