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Lab # 3 Effect of Osmosis On Potato

This lab experiment aims to investigate the effects of osmosis on potato tissue. Potato strips were placed in distilled water, a 5% salt solution, a 50% salt solution, and left exposed to air. The strips were measured initially and after 2 hours, and any changes in length, weight, or texture were recorded. Osmosis, turgor pressure, and plasmolysis may explain the changes observed in the different samples. The results help demonstrate the principles of osmosis in plant and animal cells.

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Don Cunningham
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1K views5 pages

Lab # 3 Effect of Osmosis On Potato

This lab experiment aims to investigate the effects of osmosis on potato tissue. Potato strips were placed in distilled water, a 5% salt solution, a 50% salt solution, and left exposed to air. The strips were measured initially and after 2 hours, and any changes in length, weight, or texture were recorded. Osmosis, turgor pressure, and plasmolysis may explain the changes observed in the different samples. The results help demonstrate the principles of osmosis in plant and animal cells.

Uploaded by

Don Cunningham
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Lab # 3

AIM: To investigate the effects of osmosis on Irish potata tissues.

MATERIALS AND APPARATUS : beakers, petridish, knife, ruler, tile, blotting paper, salt
solution, potato strips, distilled water.

METHOD: See page ….. for drawing

1. Four uniformed strips of potato were bored, then each was


measured to a length of 3cm and cut. The measurement was
recorded in a table.
2. Each stip was placed into a labled petridish.
In petridish A , a cylindrical potato strip was placed in water.
In petridish B, a cylindrical potato strip was place in 5% salt
solution.
In petridish C, a cylindrical potato stip was place in 50% salt
solution.
In petridish D, a cylindrical potato stip was left uncovered,
exposed to air.
3. The cylindrical potato strips were left standing for two (2)
hours. They were then removed from the dishes and dried on
blotting paper.
4. Each strip was remeasured and the length recorded.
5. The texture of each strip was observed and description
recorded.
RESULTS: Title

Tissue Initial Length Difference Percentage Texture Texture of Weigh Weight


length after 2 in length change of potato after t after
(cm) hrs. (cm) potato before
before
(A) Water

(B) 5% salt
solution
(C) 50%
salt
soultion
(D) Air

DISCUSSION

(i) Define what is osmosis?

(ii) What is turgidity and faccidity of cells?

(iii) Explain why the potato strip in Petridish ‘A’ is the way it is after 2hours.

(iv) Explain why the potato strip in Petridish ‘B’ is the way it is after 2 hours.

(v) Explain why the potato strip in Petridish ‘C’ is the way it is after 2 hours.

(vi) Explain why the potato strip in Petridish ‘D’ is the way it is after 2 hours.

REFLECTION

CONCLUSION:

(I) A revisit of your Aim and your results should be noted in making a conclusion.
SUGGESTED
SKILL CRITERIA FOR ASSESSMENT MARK
MARK

Observation
Recording
(A) Acceptable language and expression
Reporting
(ORR) Correct tense and voice
1
Few and no grammatical errors
Osmosis
Potato
Lab.#3
(B) Observation and Recording
Adequate details of
1
Tables (Title)
Diagrams, all appropriately neat. 1

Observation of significant relevant changes 2


recorded, of the length, weight and texture.

Extent or degree of change recorded


1

Original and final condition compared of the length,


2
weight and texture.
Condition of control included
1

(C) Reflections
Influence of laboratory finding to real life 1
Applications in specific areas
10
SUGGESTED
SKILL CRITERIA FOR ASSESSMENT MARK
MARK

Manipulation (A) Use of basic laboratory equipment.


and
1. Careful use of Cork borer, ensuring that strips are
Measurement
M+M long enough and uniform. 1

Osmosis
Potato Lab.#3 2. Carefully measuring and cutting each cylinder
2
strip at equal lengths of 3cm

3. Labelling of petri dishes 1

4. Carefully pouring out salt solutions avoiding 2


spillage.

5. Carefully drying and handling of potato strips 1

6. Careful use of the scale, zeroing the scale with


2
petri dish; then adding potato and taking reading.

7. Proper timing of submerged cylinder strips. All strips


1
are placed in the labelled petri dishes at the same
time.

10

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