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A plant cell would loose mass when we would place a plant cell into a sugar solution because it
would be moving from a higher concentration to a lower concentration. There were no real outliers,
and the results were fitting with my background knowledge of osmosis. Soon after I measured out
20ml using a 30ml measuring cylinder of each of the 3 different solutions. Write a review Update
existing review Submit review Cancel It's good to leave some feedback. This is when the solution
inside the plant cell is of equal osmotic potential to the solution surrounding the cell. Analysis such
as this would be key to accessing higher marks. At 8% both potato chips that were put into the
sucrose solution have gained mass by 0.2g. At 10% both potato chips have also gained mass by 0.1g.
However at 12% both potato chips have lost mass by 0.1g. But at 14% one potato chip lost mass by
0.2g and the second potato chip lost mass by 0.1g. Than at 16%b both potato chips lost mass by
0.2g. The particles will keep mixing until they are evenly distributed. When the concentration is the
same on both sides of the membrane, the movement of water molecules will be the same in both
directions. His son John asked his dad why he stored the chips in water before frying them. I will
plot a graph of my results and from the graph I hope to find the internal sucrose concentration of the
potato. However if I had drawn on a different angle this point would have been close, suggesting
other molarities were less reliable. The cell will have decreased in volume and mass because of the
decrease in water. That is because more water molecules diffused out of the potato into the solution
where the water is less concentrated. Get this resource as part of a bundle and save up to 33% A
bundle is a package of resources grouped together to teach a particular topic, or a series of lessons, in
one place. So I think the 0.5 salt solution would be the best concentration to store the chips in
because the solution will not make the chips absorb water nor loose much water because the solution
would be isotonic which makes this the perfect concentration to store the chips in. There was also an
anomalies figure in the 2.00molar sucrose concentration, which had -8.8 in the column of the
percentage change in mass. From the graph an estimate to the concentration of the potato cell can be
made as 0.13 M, as this is the point where the potato is not increasing or decreasing in mass, this is
known as the isotonic point. Our customer service team will review your report and will be in touch.
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reviews Not the right resource. The dependant variables I have chosen to measure are: the mass of
potato chip after osmosis and the volume of solution remaining after osmosis. The sugar in the
process of photosynthesis is stored as starch (which is insoluble), which therefore affect the process
of osmosis. See other similar resources ?2.00 (no rating) 0 reviews BUY NOW Save for later Not
quite what you were looking for. This is why I have taken out this data because its anomalies from
the rest of the data. See other similar resources ?3.00 (no rating) 0 reviews BUY NOW Save for later
Not quite what you were looking for. This resource hasn't been reviewed yet To ensure quality for
our reviews, only customers who have downloaded this resource can review it Report this resource
to let us know if it violates our terms and conditions. Investigation to find out how the concentration
of salt water effects osmos. Firstly I don’t think my chips were completely even and towards the end
of the experiment I started rushing it slightly. Therefore the molecules of water would pass from the
pure water through the cell walls and into the cells of the potato. The more water they absorbed the
more oil they would take up when they were fried, making them unhealthy. From distilled sucrose
molar solution it keeps dropping (decreasing) until it reaches to 1.60 molar, which is the point from
when it goes up nearly 10%.
I had no problems throughout the experiment, and I feel confident that the results were both
accurate and precise. Pure water passes into solutions where the water is less concentrated. Since I
already know that the equilibrium must be around 0.5M, I would conduct an experiment to study
closer the molar concentrations around this around this area. As you can see as the molar
concentration increases the change in mass decreases. When the concentration reaches above 0.75 M,
there appears to be no further water loss, suggesting that the cell is fully plasmolysed. For this I am
going to carry out experiments using different concentrations of solutions. That is because more
water molecules diffused out of the potato into the solution where the water is less concentrated.
The potato pieces will then be placed in the different test tubes and then left for 30 minutes. Use a
scalpel to trim these to the same length SAFETY: 1) Be careful to cut potato on white tile to protect
fingers from being sliced by potato borer 2) Edges of scalpel is sharp. It was a fair test because we
placed pieces of the potatoes which all had the same mass (3.7g) in different concentrations of
solution. The molecules will continue to diffuse until the area in which the molecules are found
reaches a state of equilibrium, meaning that the molecules are randomly distributed throughout an
object, with no area having a higher or lower concentration than any other. Then the potato pieces
will be removed, the surface solution removed using paper towels and then they will be re-weighed.
This is because the water molecules pass from a high concentration, i.e. In the water itself, to a low
concentration, i.e. In the potato chip. Therefore, the chips in higher water concentrations will have a
larger mass than in higher sugar concentrations. In the apple strip result the 0.80molar sucrose
concentration has -3.3 in its percentage change in mass which conveys a very low figure compared
to the others and so it doesn’t fit into the data. When I place it in the 10% concentration, the change
in mass will be even lower, because even lesser water molecules will go through the potato.
Investigation on the effect of different concentrations of sucrose solution. I then stuck a label onto
each boiling tubes that had the correct molecularly strength or pure water sign written on. One of the
figures from both of the result is quite abnormal. From the graph an estimate to the concentration of
the potato cell can be made as 0.13 M, as this is the point where the potato is not increasing or
decreasing in mass, this is known as the isotonic point. This decreases throughout the increasing
molar concentration until the change is minuscule (about 0.02g). The dependant variables I have
chosen to measure are: the mass of potato chip after osmosis and the volume of solution remaining
after osmosis. When the potato chips were removed from the test tubes and dried I may well have
dried some potatoes more thoroughly than others and so some would have more excess water, which
would add to the mass. This is because water always diffuses from where it’s high to where it’s low
in concentration. I then recorded this information into my results table. This pattern carries on
through the graph, and even more mass is lost, as more water moves out of the potato into the
solution. Cell membranes will allow small molecules like Oxygen, water, Carbon Dioxide, Ammonia,
Glucose, amino-acids, etc. We can also experiment with different temperature, for instance -2, 0, 4, 7,
15, 25, 35 or 50 centigrade; or maybe use another substance instead of potato, such as a human cell,
porous rock or a small balloon filled with lactose solution. The question implies that data should be
collected first, experimenting with varying concentrations of sucrose. This was to stop any kind of
contamination and made sure that I did not pass on any extra water onto the potatMain Tables of
Results for all Concentrations. If I needed to measure solutions with similar measurements as these
salt solutions I would definitely use the range of salt solutions that I have used for this experiment.
I will measure the mass in grams. The potato chip will be measured before it is put in the solution,
and after. The graph shows that the percentage gain and loss in inversely proportional to the
concentration. This will be done by adding varying amounts of distilled water to varying amounts of
sucrose solution. This liquid or hydrostatic pressure works against osmosis. Write a review Update
existing review Submit review Cancel It's good to leave some feedback. His son John asked his dad
why he stored the chips in water before frying them. Use a scalpel to trim these to the same length
SAFETY: 1) Be careful to cut potato on white tile to protect fingers from being sliced by potato
borer 2) Edges of scalpel is sharp. Then the potato pieces will be removed, the surface solution
removed using paper towels and then they will be re-weighed. However if I was to repeat the
experiment I might well increase the time of the result to allow more osmosis to happen and possibly
find out the saturation point of the chips. When the concentration outside the cell is higher it will
decrease the mass of the apple and potato tissue. From the graph an estimate to the concentration of
the potato cell can be made as 0.13 M, as this is the point where the potato is not increasing or
decreasing in mass, this is known as the isotonic point. I then proceeded to find the mass of the
potato slices using a balance rather that measure the length of each potato like in my preliminary
work. However, at some point the solutions will have more solutes than the potato so it will begin to
lose water. The contents of the potato cells shrinks and pulls away from the cell wall. This resource
hasn't been reviewed yet To ensure quality for our reviews, only customers who have purchased this
resource can review it Report this resource to let us know if it violates our terms and conditions. So
animal cells must always be bathed in a solution having the same osmotic strength as their
cytoplasm. Make sure you know all of the procedures and safety rules before starting and never fool
around in the laboratory as this could end up with you or someone else getting hurt. The remainder of
the lesson focuses on the movement of water when animal and plant cells are suspended in
hypotonic, hypertonic or isotonic solutions and the final appearance of these cells is described,
including any issues this may cause. I am just unsure as of yet as to where that point will be. When
red blood cells are placed into pure water, the swell up and eventually explode, however, if red blood
cells are placed into a concentrated solution, water leaves them through osmosis and they are unable
to function. The graph is a curve that slopes downwards and does not go through the origin. I then
recorded this information into my results table so I didn’t forget. So therefore to find out about the
uptake of water into a cell which depends on two main factors, which are: -. After this a placed my
boiling tubes into a boiling tube holder at this made it easier for me to conduct the experiment. This
will mean that water particles will pass through the partially permeable membrane from side A to side
B. I will use 10 ml of each concentration of sugar solution and once in the test tubes they each will
be labelled. Then the potato pieces will be removed, the surface solution removed using paper towels
and then they will be re-weighed. If I then have time afterwards I will repeat this experiment again
as to obtain a second set of results. This liquid or hydrostatic pressure works against osmosis. Nor
does it matter if you write the definition as one sentence or three sentences.
Starting with the apple strips, weigh the first apple strip. This is because the potato chip is becoming
as flaccid as it possibly can, and so the change in mass of each molar concentration is becoming
closer and closer together. If I then have time afterwards I will repeat this experiment again as to
obtain a second set of results. Our customer service team will review your report and will be in
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through linkedin Share through facebook Share through pinterest clarealea1 5.00 1 reviews Not the
right resource. This will make sure that no harmful chemicals won’t go into your eye while you are
doing the experiment. But the following may have been sources of inaccuracy. We put three pieces
of potatoes in water first, then another15 pieces in 5%, 10%, 15%, 20% and 25% concentration of
sugar solution. This is because the distilled water had higher water potential than the potato, so water
passed into the potato during osmosis, whilst the solution had low water potential so the water
passed out of the potato during osmosis. Displaying skills like this will show a full understanding of
osmosis, whereas the knowledge here seems superficial. This is a detailed and full write up of a well
planned and conducted investigation. The potato tissue is turgid in 0M solution and as well as
increasing in mass I also noticed the potato cylinder became more stiff. In the 0.1M (a dilute sucrose
solution) water again moved into the potato tissue but there was a smaller concentration gradient and
so the percentage change in mass was less than in distilled water - 11.9% increase. After I had done
this I set stopwatch to half an hour. If any of the non-variables below are not kept constant it would
mean it would not be a fair test. Once this time had passed a carefully took out the potato slices
using some forceps and carefully and accurately found the mass of each one, recording the results as
I went along. All that matters in your exam is that you make all three points when you explain what
osmosis is. This will be done by adding varying amounts of distilled water to varying amounts of
sucrose solution. The mass of each chip will be measured as well so that more results can be
obtained. When the potato chips were removed from the test tubes and dried I may well have dried
some potatoes more thoroughly than others and so some would have more excess water, which
would add to the mass. The flow of pure water into the solution can be prevented by applying a
pressure upon the solution, called the osmotic pressure. As you can see by looking at the diagram,
side A has more water particles whereas side B has more solute particles. I then recorded this
information into my results table so I didn’t forget. They also show that as the sucrose concentration
increased the mass of the potato chip decreased, this tells us that water was moving out of the potato
and into the solution. The evidence I have is that in my preliminary results the solutions at 10% or
less did not make the potato chip loose weight. There would be less solute molecules in the potato
and so water molecules would pass out of the cell walls into the solution. We measured the mass of
the potatoes at the beginning and at the end of the experiment, and then recorded our results. That is
because water is more concentrated than this solution and less water molecules diffused into the
potato than before. This is when the solution inside the plant cell is of equal osmotic potential to the
solution surrounding the cell. The less concentrated solution is said to have high water potential,
meaning it has more water molecules than the more concentrated solution, the water molecules from
this solution will pass through the membrane at a higher rate than the water molecules passing
through from the more concentrated solution, with less water potential. From the graph an estimate
to the concentration of the potato cell can be made as 0.13 M, as this is the point where the potato is
not increasing or decreasing in mass, this is known as the isotonic point. I succeeded in finding and
proving out that as the concentration of a solution is increased, the change in mass decreases until it
goes under its’ initial mass.