Systematic and Random Errors in an Experiment with Potatoes

With reference to the table of results, there is a percentage increase in the mass change as the concentration of glucose solution increased. According to table 1 there was an increase in mass of the potato tube at a concentration of 0% but a decrease in the mass of the potato as the concentration of glucose solution increased (2%-10%). This process can be explained through osmosis, as mentioned in the introduction.

The increase in mass only comes with the increase of turgidity; the potatoes which were immersed in only distilled water or low concentrations of glucose were the ones to gain mass after the 20 minute immersion. This is due to the potato being placed in a hypotonic solution (0%) hence there was more water outside of the potato cell compared to the inside therefore water molecules will diffuse into the area of lower water concentration, in this case, it was the potato cores, it was done in order to achieve equilibrium.

On the other hand, the decrease in mass when the potato was submerged in high concentrations of glucose solution can be explained by its immersion in a hypertonic solution (increased glucose and less water). As glucose solution is less concentrated in water molecules than that of the potato core, the decrease in mass and loss of turgidity results from the movement of water leaving the potato.

The results shown in the graph above was adequate as it supported the hypothesis, conversely in the table it is clear that the data seems inconsistent for the mass change in percentage for each potato core. The table did not follow a significant pattern as there seemed to be certain errors that may have occurred, however, it can still be concluded that the mass of the potato was decreasing overall.

Errors

T...

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...ers doing this experiment. Furthermore, only one variable was changed (concentrations of glucose) while the other variables were controlled.

Weaknesses

The biggest weakness was the fact that this experiment was not conducted several times to highlight the systematic errors and again, eliminate any random errors that can be avoided. Only a small range of sample size was taken and therefore, different concentrations outside the 0%-10% glucose solution should be tested to have a better understanding of the trend. Drying of the potato varies and this can cause a major effect on the after mass of potato cores.

Conclusion

In conclusion, the hypothesis ‘as the concentration of glucose increases the percentage change in mass of the potato tube will increase’ is supported. This was represented by the processed data in the results section of the table and graphs.