RP3

Osmosis is the movement of water molecules from a region of higher water concentration to
a region of lower water concentration through a partially permeable membrane. This process
occurs along a concentration gradient and does not require energy. The partially
permeable membrane allows only smaller molecules, like water, to pass through while
excluding larger molecules. Additionally, the concentration of solutes in a solution is
inversely proportional to the water potential, which is crucial for maintaining water balance in
animal and plant cells. Water potential refers to the tendency of water to move out of a
solution. When solutes are added to water, they lower the water potential by reducing the
free energy of the water molecules.

Since this practical uses potato chips, it would contain plant cells. Osmosis occurs differently
in plant cells than animal cells for example; when a plant cell is placed in pure water or a
dilute solution, water enters the cell via osmosis through a partially permeable membrane.
This occurs because pure water or the dilute solution has a higher water potential than the
plant cell. As water enters the vacuole, the volume of the plant cell increases, causing the
water to exert pressure against the cell wall. The cell wall, being rigid, prevents the cell from
bursting. At this point, the plant cell is said to be turgid. Turgidity is essential for plant cells
as it provides structural support, promotes growth, and helps maintain the plant's upright
position. It also enables chloroplasts to maximize light absorption, aiding photosynthesis and
preventing wilting.

Conversely, when a plant cell is placed in a solution with lower water potential, water leaves
the cell via osmosis through a partially permeable membrane. This causes the vacuole to
shrink, reducing the cell’s volume and the pressure exerted on the cell wall. As a result, the
cell becomes plasmolysed, where the cell membrane pulls away from the cell wall due to
water loss.

Aim:
To investigate the effect of different sucrose concentrations on the mass of the potato chips
and determine the % change in mass of the potato chips.

Apparatus:
-Potato tuber -Measuring cylinder
-Potato chip cutter -Ruler
-1 mol/dm^3 sucrose solution -Stopwatch
-Distilled water -Digital balance
-Tube rack -Forceps
-5 test tubes -Paper towels
-Marker pen
-Thermometer
Methodology:
1)Label 5 of the test tubes; 0, 0.25, 0.5, 0.75, and 1, which will be the sucrose concentration
2)Since there is only 1 mol/dm^3 of sucrose concentration provided, we will need to dilute it
to acquire the other sucrose concentration with dilute water using a measuring cylinder;
0.25 mol/dm^3= 7.5cm^3(rest is 1 mol/dm^3 solution)
0.5 mol/dm^3= 5cm^3(rest is 1 mol/dm^3 solution)
0.75 mol/dm^3= 2.5cm^3(rest is 1 mol/dm^3 solution)
1 mol/dm^3= 10cm^3
3)Once the sucrose solution is acquired, pour it into the designated test tube
4)Stand the test tubes on a rack and ensure the temperature of each test tube is the same
using a thermometer before carrying the practical any further
5)Use a potato chip tuber to get 5 potato chips and ensure to remove any peels on the
potato chips
6)Use a ruler and potato chip cutter to cut all of the potato chips to a length of 3cm. Blot the
potato chips dry with a paper towel but do not squeeze when doing so
7)Weigh the initial mass of each potato chip, add it to the test tube, and have it numbered in
a suitable table to its corresponding sucrose concentration
8)Transfer the rack with the test tubes to a water bath at a set temperature of 40 degrees
celsius, then immediately start the stopwatch set from 0
9)After 5 minutes, remove the rack from the water bath and the potato chips from the test
tubes using forceps. Blot the chips dry. Then reweigh to record the final masses in the table
10)Calculate the change in mass and then calculate the % change in mass
11)Plot a graph of the processed data

Risk assessment:
Hazard Risk Safety precautions Emergency
procedures

Broken glass from -Cuts to skin -Handle glassware -Seek medical

Potato chip cutter -Cuts to skin -Cut on a flat surface -Seek medical
-Injuries -Point cutter away attention
from finger -Wash the affected
-Be mindful when area with cold
cutting running water

Sucrose solution -Slipping due to -Handle and pour -Mop the spillage
spillages wet/sticky surfaces solutions carefully and ensure the area
-Ensure to not is dry
overpour the test -Notify a teacher or a
tube staff member
Hypothesis:
The mass of the potato chips will change depending on the sucrose concentration of the
solution due to osmosis. Potato chips placed in lower sucrose concentrations (hypotonic
solutions) will gain mass as water enters the cells, moving from an area of higher water
potential (the solution) to lower water potential (inside the cells). In contrast, potato chips
placed in higher sucrose concentrations (hypertonic solutions) will lose mass as water exits
the cells, moving from higher water potential (inside the cells) to lower water potential (the
solution).

Reflect:
The hypothesis was met as there was a slight fluctuation when the results were plotted into a
graph. Despite the inconsistency, I managed to acquire results and plot them into a graph
with the following methodology I had used.

Results:

Conc(mol/dm^3) Initial mass(g) Final mass(g) Change in mass(g) % Change in mass

0 1.71 1.71 0.00 0.585

0.25 1.76 1.74 -0.02 -1.36

0.5 1.75 1.63 -0.12 -6.86

0.75 1.73 1.62 -0.11 -6.36

1 1.69 1.50 -0.19 -11.2

There are several reasons as to why this inconsistency may have occurred. For instance,
the potato chips may not have been cut to the same length, which could have affected the
rate of osmosis. Additionally, the sucrose solution might have differed slightly from the
intended concentration, or I may have blotted the potato chips for too long, impacting the
final measurements.
Conclusion/Evaluation:
If I were to repeat the practical, having more time would allow me to approach each step
more thoroughly. For example; placing all the potato chips into the test tubes at the same
time immediately when the rack was placed in the water bath at the set temperature to
prevent any variability in the masses of potato chips which could have alleviated the
inconsistency from the results attained. Furthermore, I also used a sucrose concentration of
0 mol/dm^3 as a control to verify the equilibrium where no net movement of water occurs so
the concentration of the solution matches the internal concentration of the potato cells,
therefore the solution is considered to be isotonic.