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    Bio Peka Mustard Green Cell

    Uploaded by

    Voon Kim Lan
    The student, Judy Sim Kim Lai of Class 4A, conducted an experiment to study the effects of hypotonic, hypertonic, and isotonic solutions on mustard greens. The experiment tested whether distilled water is hypotonic, a 15% sucrose solution is isotonic, and a 30% sucrose solution is hypertonic to mustard greens by observing changes in shape after soaking strips of mustard greens in each solution. The results supported the hypothesis that distilled water caused cells to burst, 15% sucrose did not change shape, and 30% sucrose caused cells to shrink.

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    Bio Peka Mustard Green Cell

    Uploaded by

    Voon Kim Lan
    2K views2 pages
    The student, Judy Sim Kim Lai of Class 4A, conducted an experiment to study the effects of hypotonic, hypertonic, and isotonic solutions on mustard greens. The experiment tested whether distilled water is hypotonic, a 15% sucrose solution is isotonic, and a 30% sucrose solution is hypertonic to mustard greens by observing changes in shape after soaking strips of mustard greens in each solution. The results supported the hypothesis that distilled water caused cells to burst, 15% sucrose did not change shape, and 30% sucrose caused cells to shrink.

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    The student, Judy Sim Kim Lai of Class 4A, conducted an experiment to study the effects of hypotonic, hypertonic, and isotonic solutions on mustard greens. The experiment tested whether distilled water is hypotonic, a 15% sucrose solution is isotonic, and a 30% sucrose solution is hypertonic to mustard greens by observing changes in shape after soaking strips of mustard greens in each solution. The results supported the hypothesis that distilled water caused cells to burst, 15% sucrose did not change shape, and 30% sucrose caused cells to shrink.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    2K views2 pages

    Bio Peka Mustard Green Cell

    Uploaded by

    Voon Kim Lan
    The student, Judy Sim Kim Lai of Class 4A, conducted an experiment to study the effects of hypotonic, hypertonic, and isotonic solutions on mustard greens. The experiment tested whether distilled water is hypotonic, a 15% sucrose solution is isotonic, and a 30% sucrose solution is hypertonic to mustard greens by observing changes in shape after soaking strips of mustard greens in each solution. The results supported the hypothesis that distilled water caused cells to burst, 15% sucrose did not change shape, and 30% sucrose caused cells to shrink.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Name: Judy Sim Kim Lai

    Class: 4A

    Title

    Effects of hypotonic, hypertonic and isotonic solutions on mustard green.

    Aim

    To study the effects of hypotonic, hypertonic and isotonic solutions on mustard green.

    Problem statement

    What are the effects of hypotonic, hypertonic and isotonic solutions on mustard green?

    Hypothesis

    Distilled water is hypotonic to mustard green, 15% sucrose solution is isotonic to mustard green and
    30% sucrose solution is hypertonic to mustard green.

    Variables

    Manipulated: The concentration of solution

    Responding: Shape of mustard green after experiment

    Fixed: The type of plant used

    Materials

    Mustard green, 15% sucrose solution, 30% sucrose solution, distilled water

    Apparatus

    Petri dish, pen knife

    Diagram

    judy/bio/peka/4A/2010
    Procedures

    1. Prepare a mustard green plant.


    2. Cut the mustard green stem longitudinally onto four equal stripes.
    3. Choose three of the mustard green stem and cut it into 5cm.
    4. Place one strip in each Petri dish.
    5. Place one of the strips in distilled water, another in 15% sucrose solution and the third strip in 30%
    sucrose solution.
    6. Observed the strips after 20 minutes.

    Observation

    The shape of the mustard green after experiment

    Conclusion

    Distilled water is hypotonic to mustard green, 15% sucrose solution is isotonic to mustard green and
    30% sucrose solution is hypertonic to mustard green. So, the hypothesis is accepted.

    judy/bio/peka/4A/2010

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