Method: Cut out 6 pieces of potato with the help of potato borer. This problem could easily be solved if a cork boror is used to cut the potato. Plant cells are not pure water, they are solutions, o they have a lower water potential than pure water. If there are more water molecules inside the potato and moves out of the potato, then the mass will decrease and become unsaturated. To make sure the potato cylinders are the same size I will use a cork borer, as they will then all have the same diameter, and by using a scalpel and cutting the ends straight so that the cylinders are the same length, they will. Osmosis is the net movement of a liquid across a selectively permeable membrane from a solution/area of a high concentration to a solution with a lower concentration. As the concentration of sugar solution increases, change in mass of the potato decreases. There are many factors that can affect the rate of osmosis; these are concentrations of solutions in osmosis, the surface area and temperature. This way I can see how the surface area of a potato affects the amount of osmosis that takes place. Retrieved from p?vref1 Reference Copied to Clipboard. In trial 2 and 3 for 15 sugar solution the change in mass.57 and.83 instead of been negative and also there is no calculation mistake.
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3.Temperature, the higher the temperature is the faster the rate of osmosis, this is because high temperature gives the particles from the solutions more kinetic energy, therefore there they can collide faster and have more successful collusions to give a faster rate of osmosis. The cell wall is very strong- strong enough to stop the cell bursting, even when it is full. Each cell is surrounded by a cell membrane which acts much as your skin does. Graph 2 shows the mean change in mass of potato strips at different concentrations. Why did that happen? A monosaccharide is a simple sugar such as glucose or fructose that cannot be broken down into simpler sugars. To make this experiment a fair test, I would need to keep everything else constant as far as possible.
The affect of osmosis on a potato tissue