Diffusion And Osmosis Lab Report

In the diffusion and osmosis lab, we were to prove if there was a change in the weight of a potato sample once placed in a sucrose solution. Our hypothesis was proven false, due to the sufficient amount of sucrose, the weight of the object decreases. The Enzyme experiment consisted of two parts, the first including the pH concentration, we were off to reveal if a high concentration of pH could increase its reaction rate. We tested our hypothesis, and it was incorrect, the closer the pHs were to neutral the faster the starch disappeared. The second including different temperatures on the Amylase enzyme. The question we were conducted to prove was if the temperature arose would the chemical reaction speed up. Once the experiment was completed

The time for this mix should be timed at 0. Once recorded, we added 1 to 2 drops of the mixture to a drop of I2KI on the test plate using a disposable pipette.

At a 30 second window, we continued added drops of the mixture to the I2KI on the test plate, until there was no change in color. Meaning there was no longer an appearance of blue, just I2KI’s amber yellow. Then we recorded our results in Table 7.

Repeated steps, 9 to 10 for the remaining mixtures.

We then tranfered tube 4 into a water bath of 37 ℃. After a minute or two, we 10 second window results and recorded the data into the data section. Martin, Michael R. A Custom Edition for BIO 111 Forsyth Technical Community College. Boston: Pearson Learning Solutions, 2015. Print.

Results:

Diffusion and Osmosis Lab:

The sample in the concentration of sucrose in the 0.6M solution had a dramatic change in weight as well as its percentage of weight. Where as a sample in little to no concentration of sucrose has almost no change in its

Our hypothesis was incorrect, the more concentration of sucrose the less the weight of the object becomes. If the experiment were to be performed once again, we could probably place the samples in the accurate solutions at the same time, this way there should be less differentiation in the weight of the samples.

The effect of pH on Amylase Activity:

The closer the pH is to neutral, the faster the rate of change will be. Our hypothesis was proven wrong, the pHs that were a lot faster at disappearing starch were the pHs that were closer to neutral 7, the pH7, averaging from zero, two, three, and five. The pHs that were further away, such as pH4 and pH9 had a much slower reaction rate. For the next go-around in order to obtain a more accurate result, we would start the reaction process all at the same time as well as deciding on either one drop or two drops of I2KI, amongst the whole class.

The Effect of Temperature on Amylase