This investigation is focused on how osmosis affects the weight of grapes. To extend on this, the experiment will display whether sucrose solution will alter the mass of grapes. It is essential to understand the importance of experiments, and their beneficial impacts for the future. This particular investigation takes approximately one hour, and is to be monitored constantly and consistently. By testing the mass difference of grapes, it is good to test the different molar percentages of sucrose solution are used for this investigation to really show the effect that they produce. It can be revealed that this specific experiment is unique in comparison to other types of investigations, as it serves a purpose.
The aim of this investigation was to test the effect that
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sucrose solution has on grapes weight. In addition to this, there were four different concentration types being used for this experiment. Varying from 0.5 - 2.0. There were three tests for each percentage of molar being tested on, plus the control. The reason for this is simply because the overall results will be accurate and more reliable. Before any further explanation, sucrose solution is the scientific name for sugar. It consists of glucose, fructose and is retrieved from sugar cane/beets and other plants. Sucrose solution is basically water with dissolved sugar in it. That is what sucrose solution is formed up of. It is hypothesised that the weight of the grapes would not increase by a large amount, but only slightly.
For grapes, it is possible that the same mass of “sugars” there are, then there are to be more individual sugar molecules. This may answer why sugar solutions may be isotonic. Depending on the molar percentage, the grapes may shrink due to exosmosis. This may occur because of solvent (water) percentage is less in concentrated sugar solution than the inside of a grape. By stating this information, it means that by using less molar percentage can slightly expand the grape, due to the sucrose solution having a higher concentration percentage than the inside of a grape. This can then expand the grape due to osmosis. In addition, because of this percentage difference in water, a pressure is created called osmotic pressure which then forces the water molecules to go into the grape, thus increasing its mass. If high concentrated sugar solution was used, then the water molecules will be forced to come out and shrink the grape. Vice versa. To sum up, the sucrose solution used in this investigation is less dense than the inside of the grapes. This should then force the size of the grape to
enlarge.
Investigation of the Concentration and the Effect of Sucrose on Osmosis in Apple and Potato Tissues
Consequently the weight of the sucrose solution bags increased the greatest. The results of this experiment were what was expected and proved the hypothesis to be true because the sucrose solution was of lower concentration due to the fact it increased in weight the most. Thus, the more water moved through the semi permeable membrane compared to the others. If there was anything to change with this experiment, it would be procedurally. I would be sure to use different semi permeable membrane bags that don’t allow water to leak due to the fact that both ends were only closed with a rubber band and it was difficult to ensure the bags were tightly sealed. This could help prevent
Investigating the Effects of Varying Sugar Concentration on the Amount of Osmotic Activity Between the Solution and Potato Tubes
Investigating the Effect of Sucrose Concentration on the Conversion into Glucose and Fructose by Invertase
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.
When I am not using them I will place them away from my experiment and
The experiment is aimed at giving a better understatement of osmosis process and the different conditions in which osmosis occurs.
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 same way as it does potato. I would also widen the range of sugar
I will only change the concentration of the solution as my aim is to find out how the concentration of sucrose solution affects osmosis.
How Osmosis In Potatoes Is Affected By Solution Concentration Aim To investigate how the concentration of a salt and water solution affects the rate of osmosis in a potato. Osmosis Osmosis is the passage of water from an area of high water concentration to an area of lower water concentration, through a partially permeable membrane (a membrane which allows small molecules like oxygen, carbon dioxide, water, ammonia, glucose etc to pass through, but does not allow larger molecules such as sucrose, starch, protein etc). Cell membranes are partially permeable, which allows water to pass from one cell to another within the organism, and also, as I will be exploring in this investigation, from outside to inside, or vice versa. Osmosis occurs when the area of liquid outside the cell contains more water particles than the area of liquid inside the cell. In the solution, the particles are moving all the time.
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.
The hypothesis which stated- that the results will form a pattern- that as the temperature ascends, the amount of sugar that is abled to be dissolved in the solvent will increase, was supported by the results as the trend line highlights the increase of the sugar dissolved. Scientific research proves that hotter the water the more amount the of the solute is able to be dissolved. This is provenin the experiment results where water at 0ºC was only able to dissolved 5 grams of sugar into it whereas further into the experiment water at 100ºC was able to dissolve 103 grams of
There are several factors which could have an impact on osmosis in plant cells, which include: · Surface area of the plant · Sucrose concentration of the water · Age of the plant · Type or variety of plant · Atmospheric temperature · Mass of the plant From these options, the option I will be investigating is the sucrose concentration of the water. I can have full control over this factor.
Osmosis occurs when molecules of water move between a semi-permeable membrane to diffuse a solvent equally between the both sides of the membrane. This is a form of passive transport, where the particles move without using any form of energy form the cell (Urry et al. 2014). The most important fact to note is the idea that substances with diffuse from a higher concentration of a solvent to a lover concentration, down their concentration gradient (Urry et al. 2014). So, if we had a solution with 30% concentration of sucrose on one side of the membrane, and a 10% concentration of sucrose on the other side, we would notice the water diffuse until both sides had an equal amount of 20% sucrose. The result of this would be that the side which originally had the 30% sucrose solution would be at a much higher water level than when it started, because it had to take in more water from the other side of the membrane to get the new concentration of 20% sucrose (Urry et al. 2014). Due to this background knowledge in osmosis, we hypothesized that concentration gradient would have a greater affect on osmosis than temperature, because a larger amount of sucrose would want to diffuse out to make both solutions