Further information on potato plant cells: At the beginning of the experiment all the potato chips will be 2mg in mass.
Each sample will then be left completely for 72 hours. Plant cells always have a strong cell wall surrounding them. Turgidity is very important to plants because this is what makes the green parts of the plant "stand up" into the sunlight. Using a scalpel and weight machine I cut the potato chips into 18 small pieces, which were all 2.
When plant cells are placed in concentrated sugar solutions they lose water due to the process of osmosis, and they become "flaccid.
Therefore, I believe that the chips that are in the tubes containing a higher concentration of water than sugar will have a larger mass than chips in tubes with higher sugar concentrations.
All of my samples will each have the same surface area, I will do this by cutting each potato chip using the same apple corer controlling the width and then cutting the end off of them all controlling the length.
This will result in each of the samples having a very similar surface area and volume. I then weighed every potato chip on an electronic balance and recorded the weights.
How to cite this page Choose cite format: This is because the water molecules pass from a high concentration. The pressure inside the cell rises and eventually the internal pressure of the cell is so high that no more water can enter the cell. Then the potato pieces will be removed, the surface solution removed using paper and then they will be reweighed.
When they take up water via osmosis they start to swell, but the cell wall prevents them from bursting. There will be 6 test tubes each containing 3 2mg potato chips. The table below shows the details at the start of the experiment.
For instance if one of the potato chips was 1mg larger in mass than the others, the surface area of the chip would be larger and there would therefore be more space for osmosis transportation of materials between two regions to occur.
Plant cells become "turgid" when they are put in dilute solutions. There will be 6 test tubes each containing a different amount of cold water and a sugar solution i.
For this particular investigation I think that the lower the concentration of the sugar solution in the test tube, the larger the increase in mass of the potato chip will be.Effect Of Osmosis On Potato Chips Osmosis is a special kind of diffusion involving the movement of water through a semi permeable membrane, separating solutions of different concentrations.
Jun 11, · Osmosis in Potato Strips - Bio Lab Science Sauce. Loading Unsubscribe from Science Sauce? Osmosis is a special type of diffusion that applies to water and other solvents. a potato chip Aim: To investigate the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and a potato chip of a given size.
Osmosis is defined as the net movement of water or any other solutions molecules from a region in which they are highly concentrated to a region in which they 4/4(1). Osmosis Lab Problem To what extent does the concentration of a sugar solution affect the mass of potato strips?
RESEARCH: Osmosis is the movement of water (solvent, never solutes) across a semipermeable membrane (like a cell membrane or skin) from an area containing a low concentration of solute to an area containing a high concentration of solute until the the concentration of solute in both.
In this case study I will be looking at how osmosis affects a potato chip.
My aim is too investigate the effect of varying concentrations of certain salt. Osmosis is a special type of diffusion which involves the movement of water molecules through a partially permeable membrane.
Osmosis occurs when water moves from an area of a higher concentration (distilled water) to an area of a lower concentration (sucrose solution). Potato chip. 1 Molar.
Distilled Water Molar Molar MolarDownload