Osmosis Potato Lab Report Biology 4u Essay

In this experiment we estimated the osmolarity of potato tuber tissue by submersing different potato cores into sucrose solutions of 0.0-0.6M, and weighing the potato. We concluded that the osmolarity of the potato was about 0.4M since the weight of the potato did not change after it was incubated in the solution

I know that osmosis will occur in the vegetables, but I am not sure of

Most of the results of the experiment show that as the molarity of sucrose in the solution increases, the percent change in mass of the potato decreases. This is due to osmosis, water moves from a higher water concentration area to a lower water concentration area. From the results table, one can see that the mass of potato in the 0.1M sucrose solution increased by 13%, and the mass decreased by 28% in the 1.0M sucrose solution.

The Diffusion and Osmosis Lab determines the molarities of various sucrose solutions based on change in mass. Using table sugar in different amount of molar concentration 0.0M, 0.2M, 0.4M, 0.6M, 0.8M and 1.0M. The molarity of the solution of the sucrose solution in the dialysis tubing determines the amount of water that either move into the bag or out the bag, which also means its mass changed.

An investigation to find the water potential of potato and carrot tubers in a sucrose solution, of concentration 0.00 – 0.50Mol, over a 24 hour period

This experiment was conducted to observe the effect of a certain amount of sucrose in a solution on white potato cylinders. About five or six pieces of potato went into six different solutions that were in increments of 2 m and were labeled by color. The point of this experiment was to see which solutions were hypertonic, hypotonic, or isotonic to a piece of potato.

The purpose of this lab was to find the water potential and osmolality of potato cores after being soaked in NaCl and sucrose solutions and to compare them to each other and the expected water potentials and osmolalities from the literature. We did this by weighing potato cores, soaking them in the NaCl and sucrose solutions, and then weighing them again. This information was used to find the percent weight change of the potato cores. The potato core’s water potential mean for sucrose was -9.86 bars and for NaCl it was -10.72 bars. The osmolality that produced zero weight change in potato cores for sucrose was 0.401 and for NaCl it was 0.439. Our experiment found that the there was no significant statistical difference in the water potential and osmolality of the potato cores soaked in the sucrose and NaCl solutions.

Figure 1. Comparison of the percent weight changes of three solutions and the osmolality (number of particles of solute/L) for each solution.

After soaking, the cylinders were reweighed to determine their final weights. The initial weights were then subtracted from the final weights to find the change in weights. To determine the percentage of change in the potato, the values for change in weight were divided by the initial weights of the cylinder. I used the values for percentage of change and the different sucrose concentrations to create a scatter plot In Excel, which also calculated the y-intercept equation and the R-squared value. I also added a trend line, which helped me determine what concentration of sucrose was isotonic (same concentration of solutes) to the potato. By setting the y-intercept to 0 and inputting the values for the slope in the equation, I was able to solve for x and determine that the osmolarity of the potato was .48 (M). Therefore, if placed in a solution of .48(M) of sucrose there should be no net change in the weight of the potato. The results of the studies supported my prediction that hypotonic solutions will increase the weight of the potato and hypertonic solutions will decrease the weight of the

5. • Will my potato sizes be the same? • If my potatoes are different sizes will it drastically affect my experiment? • Will the water evaporate at different rates throughout the experiment?

This can be found by dividing the difference of the final weight and initial weight by the initial weight. This is useful when determining whether water diffused into the potato or out of it. Keep in mind that a negative percent means that water left the potato instead of diffusing into it. Results: As table 1 shows, I observed that the results supported my hypothesis that the lower Molarity solutions diffused more water into the potato than the higher Molarity solutions did.

If there is an unequal balance between the two sides of the membrane, then a specific kind of diffusion will occur called osmosis. Osmosis is the diffusion of water through a membrane from a highly concentrated area to a lower concentrated region (Lab

Osmosis is the passive transport of water from a place with a high concentration of water to a lower concentration of water. This applies to solutes in a solution, but is called diffusion instead. Ultimately, the water and/or solutes are trying to get to an equilibrium with the environment around it. There are different ways to reference this process happening in cells. One of which is called a hypertonic solution. A hypertonic solution has more solutes in its solution than another solution. Another is called a hypotonic solution, in which it has less solutes than another solution. When two solutions have an equal amount of solutes, they are called an isotonic solution.

Introduction: Osmosis is the movement of water through a semi permeable membrane, separating solutions of different concentrations. The water passes from a region of high concentration to a region of low concentration, until the two concentrations are equal in concentrations of water.

Experiment to Investigate Osmosis in Potatoes The aim of this experiment is to investigate the movement of water in and out of plant cells. The cells chosen for study will be taken from potato tubers. Firstly I will explain what osmosis is. Osmosis is the passage of water from a region of high water concentration through a semi permeable membrane to a region of low water concentration.