To conclude, in this experiment, we set out to find how the concentration of sucrose affects the cell of a potato. The results that I got from the entire class’s data and my group’s data both indicated one thing. They show that as the amount of sucrose concentration increases by g/ml, the change between the final and the initial mass decreased. The percentage change in mass for the first 3 concentrations were positive because of the concentration of solute in the raw potato. The mass increase in a potato strip was higher when there wasn’t any sucrose in the solvent. This is because of osmosis. Since sugar molecules are pretty big they cannot cross the semipermeable membrane of the potato. Therefore, the solutes in the potatoes remained the …show more content…
Since vegetables such as potato is made up of plant tissues which are made up by a group of cells, the cell wall becoming less rigid made the potato strip soft and weigh less because of the loss of water. The cells become plasmolyzed which means that the cell shrunk due to the lack of water molecules but more solute.This is an example of a hypertonic solution. If the potato strips were placed in a solution with 11 g/ml of sucrose then it would’ve reached an equilibrium where the concentration, both in and out of the membrane is equal. This would make the cells go through the isotonic solution and the mass of potato wouldn’t have changed. Going back to my hypothesis, I predicted that as the amount of sucrose raise the mass of the potatoes will fall because the potato will have less solute inside of its cells compared to the outside of the membrane and go through a hypertonic solution. My hypothesis was supported and it seems like my reasonings were accurate as well because according to the data the dissolvent of a lot of sucrose in the water did affect the potato strips by decreasing it’s it’s final
Of course, the various sources of error have affected the results from this lab. Since the initial mass of eggs used was different for each group, the experimenters had to find the percent change in mass to keep the results constant. To conclude, when the eggs were placed in a corn syrup solution with more solute, their masses steadily decreased. The inside of the eggs have a lower solute concentration than the corn syrup solution outside the cell. Water within the eggs flow outwards through the membrane to the syrup solution, decreasing the solute concentration.
Also, when equilibrium was achieved the water content of the potato decreased causing the mass of the potato to decrease by 1.4 grams from the start of the experiment. The last piece of evidence that shows diffusion occurred was that the salt had become more wet and soggy, this showed how the water in the potato’s cells had come out when finding the stage of
First, it was hypothesized that test tube "A", the control, would not show any red concentration, test tube "B" which contains supernatant II would show the most red concentration and test tube "C" which contains sediment II would only show a little red concentration. The second hypothesis states that the raw corn kernels would have mitochondrial activity while the boiled corn kernels would not. The last hypothesis interprets that the "gunk" and sediment I will both contain starch granules. It was only expected to find mitochondrial activity in Supernatant II. Unfortunately, after performing this experiment, we were not able to support this hypothesis and come up with a conclusion.
For this lab I will be using water and sucrose to demonstrate the rate of osmosis. In this lab I will be exploring how temperature impacts the rate of osmosis by placing pieces of potato of equal size in solutions of different temperatures and observing the change in mass of potato after a given period of time. The change in mass will indicate the rate of osmosis.
The sugar used in this experiment was created by mixing ten milliliters of starch,glucose, and regular countertop sugar. This was transferred into the joint water bottle tunnel using a funnel. Both ends of the tunnel were sealed shut and each measurements were taken every three minutes and final measurements were taken after 21 minutes. The results were
Sucrase activity increases with increasing sucrose concentration Materials and Methods Effect of pH on Enzyme Activity 1. Dependent Variable amount of product (glucose and fructose) produced 2. Independent Variable pH 3. Controlled Variables temperature, amount of substrate (sucrose) present, sucrase + sucrose incubation time Effect of Temperature on Enzyme Activity 1.
We then obsevered the two slides for number of cells as well as for food vacuoles inside a cell using a microscope at times of 0,5,10,20, and 30 minutes. Results The following graphs show the results of this experiment. The tetrahymena sample that was introduced to concentrated tobacco had a lower cell/vacuole ratio than the tetrahymena sample that was not exposed to
The production of carbon dioxide in Glucose, Fructose, and Sucrose results being very close to each other in their comparison in Figure 1, while Maltose was subject to a small drop off. Standard deviations for all results were high at around +11mm of CO2 produced per hour, however, this deviation was consistent across the board for all sugars except for Galactose and Lactose, which had very low, almost nonexistent readings. This large standard deviation may reflect differences among groups in the yeast-sugar solutions used for their replicate of the experiment. All groups used 16 ml solutions of 8 ml yeast in suspension and 8 ml of the different sugars, but if the solutions were not mixed well together for the setup of the experiment, then groups might have been working with solutions of slightly varied concentrations which may have affected their
7. In this experiment, if the sucrose concentration were increased to 70 g/l would you expect sucrase activity to be significantly higher than the activity at 35 g/l. Explain your answer. No, because based on the results once it reached 30 g/l 35 g/l the results had stayed the same. There, the activity is lessening and coming to what looks like a plateau. 8.
(v) Sucrose preference test (anhedonia test) Sucrose preference (SP) test is a measure to evaluate anhedonic effect of CMS [35]. In this test, rats were trained access to two bottles (water and 1% sucrose solution) freely for 7 days. The position of the 250-mL bottles containing sucrose solution or tap water was changed every day, to prevent location preference. Sucrose preference was expressed as percent of the volume of sucrose solution of a total volume of fluid (sacarose plus regular water).
By using the same mass of potato slices and putting them in different concentration of solutions for a specific amount of time will tell us how the concentration changes the mass of the potato slice. Therefore changing the rate of osmosis. Hypothesis: I predict that, if the piece of potato was put into a solution that has a high concretion of sucrose then the potato slice would lose mass as it would lose water from its cells because the water is moving out of the cell from a high concentration to a low concentration of water through a semi- permeable membrane. The cell is hypotonic and the solution is hypertonic.
Question: This lab investigates the question how does changing the amount of sugar affect the growth rate of rock candy? Purpose: This is important to investigate because it has to do with solutions and growth rate and so finding a way to increase the growth rate in a shorter amount of time would be ideal and important.
he thought to himself. He decided to climb the rainbow to see where it led to. When he finally reached to top he saw that he was surrounded by…….. potatoes?!? He gets up and walks around confused on how this is happening.
The hypothesis we came up with for this project was that in the distilled water there wouldn't be no change in the potato, we wouldn’t see a gain or loss with the water sitting in the beaker. The beaker with the 30% Sucrose and Distilled water we predicted that there was going to be weight gain to the potato. And for the distilled water with the 30% sucrose and we predicted weight loss. But the results came out to be the first bag content being isotonic the second bag came out to be hypotonic and lastly the result came out to be
The guiding question, why do the surface area of the solute, the temperature of the solvent mixed affect the rate of dissolution. To answer this question we used three hypotheses to test; if you increase the surface area than the rate of dissolution increases, If you increase the temperature of solvent then the rate of diffusion increases, If you increase the amount of agitation then the rate of dissolution. We predicted that changing the stress, surface area, temperature, and stirring in a controlled experiment it would forward the rate of dissolution. Based on the background on making lemonade, when sugar is added to water and stirred the sugar (solute) dissolves quickly, when sugar (solute) is fine, the temperature is raised, and agitation is increased the solution dissolves at an increased rate.