Qualitative Data: It was evident that after the potato cylinders were taken out from the sodium chloride solution after an hour, the ones that gained mass had increased in rigidity, becoming more turgid as well as appearing bigger than before. Their color also changed from distinct yellow to a lighter shade of yellow. On the other hand, potato cylinders that were put in a high concentration solution shrunk in size and they became shorter in length since they lost water. They felt softer, more flexible and easier to bend. Hence requiring more caution in drying them with paper towels and measuring the mass. Conclusion: In this lab, five potato cylinders were each put into solutions with a different concentration of sodium chloride to observe the effects of the different concentrations …show more content…
Osmosis is the diffusion of water molecules, from an area of high water concentration to an area of low water concentration through a selectively permeable membrane. This causes a change in mass of the potato cylinders. When the mass of the potato increases, which is represented by a positive value of change in mass, it signifies that the water from the sodium chloride solution has traveled into the potato. This causes the cell to become turgid, and it is called endosmosis. This means that the water potential inside the potato was less than the concentration of water in the outer sodium chloride solution. Thus, the potato cylinders were placed in a hypotonic solution (Pearson). As the concentration of sodium chloride decreases, the mass of the potato cylinders’ increase, showcasing an inverse relationship. If the mass of the potato decreases, which is represented by a negative value of change in mass, it signifies that the water from the potato has traveled into the
The tonicity of solution relative to eggs in water and the 0.5M glucose were hypotonic, because each egg increased in mass over 60 minutes. The tonicity of the eggs in 1.5M glucose and 2.0M glucose were hypertonic because each egg decreased in mass over 60 minutes. The water moved towards the hypertonic solution through the membrane of the egg in the water and 0.5M glucose solutions, causing the egg to increase in mass. The water moved out of the hypotonic membrane in a hypertonic 1.5M and 2.0M glucose solutions, which caused the egg to decrease in mass. Relevance
The importance of the experiment is to determine the effects temperature has on beet cell membranes, and to understand why certain cells are best suited for certain environments or in this case certain temperatures. Cell membranes play a vital role in selectively allowing substances such as proteins, nutrients, and other chemicals into and out of the cell. The cell membrane is also a line of defense against harmful chemicals and other agents that try to enter the cell. We hypothesize that increasing the temperature will increase the fluidity of the membrane thus making it less permeable. When the temperature of the cell increases it will cause the phospholipids that make up the plasma membrane to move apart from one another and become more
Twenty-five germinating peas were then placed inside. The amount of water displaced was then determined and recorded; and the peas were removed and placed on a paper towel. This procedure was repeated with glass beads
Additionally, it was difficult obtaining a piece of rhubarb that was thin and particularly red, therefore the effect could not be best observed in the cells. Part B: Design your own experiment Parts of this practical were taken and slightly altered from the following link http://www.markedbyteachers.com/gcse/science/investigate-the-effect-of-surface-area-on-osmosis-in-potato-tissue.html Aim: To observe the effect different surface area: volume ratios have on osmosis in potato tissue. Hypothesis: If the potato has a larger surface area: volume ratio, the quicker osmosis will take place and the larger the mass will be at the end of the experiment, therefore the difference in mass of the potatoes from the start of the experiment to the end of the experiment will be larger. Additionally, the potato pieces left in a saltwater solution will decrease in mass, whereas the pieces left in water will increase in mass.
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.
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
Investigation of the effect of NaCl concentration on the evaporation rate of water. Chemistry HL Internal Assessment Vitaebella Tsang Ao Ling Contents page Contents page 2 Introduction 3 Design 4 Research question 4 Variables 4 Method 5 Results 6 Discussion 9 Evaluation 9 Bibliography 10 Introduction Many recipes call for salt to be added to the water when cooking pasta to add flavor, but there has been common belief or misunderstanding that adding salt will make the water boil faster. However, it is now known that that is not the fact, and that adding salt will do the opposite and make the water boil more slowly instead.
We zeroed out the scale and weighed all four potato cores at once and recorded the mass. We then put those potato cores into the beaker of 75 mL of solution. With the potato cores in the beaker we then put a watch glass over the top of the beaker to minimize the amount of solution that evaporates. We let the potato cores sit in the solution overnight. The next day we then emptied the beaker of the solution by carefully draining the solution, while not letting the potato cores fall out.
Diffusion and Osmosis Lab Report By: Jettica Williams BIOL 1107 Lab September 21, 2016 Prepared for Mrs. Fulford Lab Course Page Break The cell membrane act as a roadblock for cells. The cell membrane has a very hectic job. It restricts the access to what comes in and what goes out. The bond the membrane shares with others is the idea of accountability.
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.
An egg naturally has a lot of stuff inside, so the outside solution has to be very concentrated for this to happen. That’s the case when an egg is treated with corn syrup or buried in salt. By contrast, when an egg is treated with distilled water, or a dilute salt solution, the solute concentration is higher inside the egg than out, so the water moves into the egg, increasing its mass. It may be easier to think about osmosis in terms of water concentration rather than solute concentration. If the solute concentration is high, then the water concentration will be low by comparison.
It consists of submitting, to a high temperature (90 to 120 °C) for 90 to 180 min, pasta previously processed and dried under the usual industrial conditions. Colour characteristics (yellowness, brownness and red index) are not affected when the treatment is kept below 100 °C; at a higher temperature the red index increases sharply. There is a distinct improvement in cooking quality (cooking losses, surface condition) and this is inversely related to the water content of the pasta before treatment. The viscoelasticity of cooked pasta is dramatically modified when the temperature of treatment is 120
The experiment shall use several concentrations of sucrose solution and a substance known as Methylene blue. A piece of potato/ carrot shall be placed in a boiling tube and the solution shall be poured into it. This tube shall have Methylene blue added into it. After incubation some of this solution shall be taken out with a pipette and inserted into a separate boiling tube containing the same sucrose solution however this solution shall be known as the pre-incubated solution. The drop shall be watched so as to see if the density of the water and concentration of sucrose has increased or not, displaying the water
The percentage weight change is dependent on surface area of potato Controlled The amount of salt solution used Percentage of salt in solution Length of time the potato is sat in water Materials needed 3 Potatoes 600 ml 15% salt solution Utensils 4x 300 ml beaker Knife Cutting board Scale Ruler Procedure 1. 8 rectangular prisms will be cut from the potatoes;
In conducting the experiment, the researcher used gloves and cloth to extract the blended squash in order to come up with a better result. The time frame for the study is for 7 days. The study was therefore conducted in the the JICA Laboratory in the month of January.