The results of the T-Test (shown in Fig. 2) show a significant difference when comparing 1% - 3%, 0% - 3%, 0% - 4%, and 1% - 4%. This suggests that there is only a significant change in mass when the salt percentage is increased. When looking at specific t-tests, it can be seen that the p value is significantly less than .05 when comparing the 0% salt concentrated solution to 3% and 4%. There is also a notable difference when looking at 1% compared to 3% and 4%. This tells us that there is a significant difference between salt concentration and the mass of the potatoes that were in the water. As the amount of salt increases, the mass decreases. The reason that the differences were not significant when looking at the remainder of the tests ( 0% to 1%, 0% to 2%, 1% to 2%, 2% to 3%, 3% to 4%) is most likely because the amount of salt between those tests was a lot closer than when looking at the data for 0% to 4%, where the difference is a lot greater. When comparing 2 things that are similar, the differences will be a lot smaller than when comparing things …show more content…
Various sizes of potato cores may cause a change in the data because different sizes may be able to absorb more or less salt concentrated water, resulting in an inaccurate mass measurement. A solution to this could be a different method to cut the potatoes so that they’re equally sized for more accurate data, possibly by using a vegetable slicer or something of the sort. Another thing that could have affected the data is the plastic wrap. We covered our cups with plastic wrap, but it didn’t stick very well to the cups. This made it so that our cups were not securely covered, and the amount of air that was able to leak into the cups over the 24 hours may have affected the results. Perhaps we could’ve used stickier plastic wrap, or maybe used rubber bands as well to secure the plastic wrap
This experiment is used to determine the effect salt has on plant germination. In my scientific opinion, there will be a more dramatic increase of growth in the NaCl 0% out of the four solutions because it’s considered as distilled water which doesn’t increase or decrease the soils osmotic pressure, this way it’s a natural growth instead of being enhanced by NaCl different concentration levels.
the replicate shows the same trend as the first experiment. I used a measuring cylinder and a beaker to measure out the amounts of water; however these did not seem to affect the quality of my results. To increase the accuracy of my results I could have perhaps used a burette. Even though I did the best I could to keep the experiment accurate, I did. some places there were mistakes that unintentionally occurred.
If we say that the right hand side in picture 1 is the potato, and the
Possible sources of error in this experiment include the inaccuracy of measurements, as correct measurements are vital for the experiment.
In figure 2, the class mean calculated was 147.8kJ. The difference between the two measurements is 2,122.2kJ. This shows how low the accuracy for this experiment was. The macadamia nuts had a true energy value of 3040kJ per 100g. Looking back at figure 2, the class mean calculated was 224.4kJ which leaves a difference of 2,815.6kJ. Once again, a low accuracy. Lastly, the popcorn had a true energy value of 1910kJ. The class mean equalled to 144.1kJ. The difference between the class mean and the true value is 1,765.9kJ which shows this experiment being low in
Conclusion In my conclusion, the potatoes with the lowest concentration gained the most mass, and would become hard relating back to the Turgor theory I stated earlier. In contrast to this, the potatoes in the most concentrated solution lost the most weight thus becoming plasmolysed and limp also relating back to the background I have mentioned earlier. Evaluation In general the experiment was succesful the results were consistent and also were in accordance with the theories made at the start.. The experiment could have been improved by: · More subjects used instead of potatoes · More potatoes · Wider time ranger · Different molarities Using this variety of methods could have improved the experiemnt, however I was generally satisfied with the results of this osmosis experiement.
I blended on high to make the potatoes more liquid-like. I grabbed the cheesecloth and placed on the top of the blender. I poured the potato extract on the container and labeled it. I found out that I have to make 1% sugar solution so I grabbed the sugar and measured into 5 grams on the scale. I added 5 grams of sugar on 250 ml graduated cylinder and poured the water into the cylinder. I mixed the sugar with water and poured it into the saucepan. I refilled the water into the graduated cylinder and poured into the saucepan. I turned on the heat of the stove and saw the sugar dissolved. I poured into a container and labeled 1% sugar solution. I repeated the same thing with 1% salt solution by using 1 gram of salt and filled the water into graduated cylinder by 100 ml. I answered question three. In the first experiment, I grabbed four transfer pipets and used it to put solutions into the test tubes by 3ml. I labeled it and placed into the plastic cups so it can stand upright. I grabbed each test tube and poured 2 ml of catalase solution into it. I also tapped and swirled to measure the bubbles by using the ruler. I wrote the numbers into the lab report. In the second experiment, I labeled the room
We then put the stopwatch on and left them for half an hour. After we weighed each potato tube and recorded our results. We did the experiment twice. We did this to make sure our results were correct. Preliminary method: We did everything the same as in our other experiment except we
The researcher conducting this experiment is trying to find out which salt- Epsom, table salt, and sea salt- will increase the boiling point of water the most. Sodium chloride is believed to increase the boiling point of water because when salt is suspended into the water, the sodium and chlorine ions leave the “salt crystals” and mix with the water molecules. (“Why does salt… raise boiling point of water?”, 2009).
I am going to carry out an experiment to measure the change in mass of
So the experiment will be based upon the movement of water. The first potato chip will be placed in a zero percent solution. I believe that this will increase the mass. I believe this because the zero percent solution has a lower concentration than the cell sap inside the potato. The potato takes on the water through osmosis and the cell pushes out from inside the cell making it swell and become more rigid.
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.
This is because the water molecules passed from a high concentration in the water, to a low concentration, in the piece of potato. Therefore, the potato in higher water concentrations will have a larger mass than in higher sucrose concentrations. i.e. The potato pieces are shown to have water potential. The attached graph shows the concentration of the sucrose solution plotted against the average mean change in mass.
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.
there would be no flow of water into or out of the cell so the cell