The Effect of a Range of Sucrose Solutions Upon Potato Tissu

The Effect of a Range of Sucrose Solutions Upon Potato Tissue

Hypothesis

==========

As the concentration of sucrose increases, the mass of potato

decreases.

Apparatus

=========

5 Test Tubes

Sucrose solution of 0.0, 0.2, 0.5, 1.0, and 1.5 Molarity

10 piece of Potato Tissue

Cork Borer

Scalpel

Beakers

Weighing Scales

Method

======

A standard sized cylinder of potato tissue is put into a beaker. Using

a cork borer of a known size, in order to cut the cylinder of tissue,

carries this out. This prepared cylinder has all peel tissue removed

from its surface, and is cut into a standard length, using a scalpel.

The mass of each cylinder of potato is weighed and recorded. One

prepared cylinder of tissue is placed into each beaker, ensuring all

surfaces are fully submerged beneath the bathing solutions. There are

5 beakers, each consisting of a different molarity of sucrose. The

beakers contain, 0.0, this is distilled water, 0.2, 0.5, 1.0 and 1.5

of sucrose.

The cylinders of potato are left in each beaker for approximately 30

minutes. After 30 minutes, the cylinders are removed and blotted with

a paper towel, in order to remove excess water. Then, the tissue is

weighed again.

Results

=======

Solution (molarity of Sucrose)

Original Mass (g)

Final Mass (g)

Texture

0.0

5.58

4.82

Turgid

0.2

5.30

4.49

In between

0.5

5.44

3.84

Flaccid

1.0

4.89

3.27

Flaccid

1.5

5.63

3.46

Flaccid

[IMAGE]

Original (g)

Final (g)

Change (g)

% Change

5.48

4.82

0.66

0.66/5.48*100

12.0%

5.30

4.49

0.81

0.81/5.30*100

15.3%

5.44

3.