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As shown on the next page. I will then carry out checks to make sure my result are accurate by making the experiment fair. I will collect all the equipment needed for this experiment. I am going to place a potato on a board.
I am going to use a potato corer to core out a potato tissue. I will measure the size and cut it too 4cm. I will also weigh the potato pieces after they have been cut and record the data onto my table. Repeat this procedure seventeen more times to have eighteen potato tissues.
I am cutting the potato 4cm using a knife.
After 24 hours I will take them out of the test tubes, and clean them gently with a paper towel. I am going to measure the weight of the potato chips, in their corresponding order. Then I will again collect this data on to the table I have planned.
Method containing and result I will then, pour the different concentration of salt solution into each test-tube and place a cored potato tissue and measure it and weight it using a ruler and a scale and record the data results on the table. I will leave it there for 24 hours.
I will take out the potato tissues, weight it using a scale, and record the results on to the table. I will then compare the results on the table and then put or show the results on a graph I will plot the points above the osmotic if the trend or change is positive and vice-verse for negative under osmotic points.
I already know that osmosis is a process when a substance usually solution like salt or sugar dissolved in water, the solute attract some water molecules, and they cannot move around thus decreasing the concentration of water molecules. If there is a partially preamble membrane containing pure water, and that membrane is surrounded by solution with high water potential the water, the pure water would diffuse into the solution as the water molecules diffuse faster into pores of the membrane, as they are smaller than salt solution molecules.
The salt solution will diffuse more slowly as they are bigger and take more time thus less salt molecules diffusing as the pores are not big enough.
This osmosis this is the same for vice-verse. In my case, the potato tissues cell semi-permeable has cell sap very dilute salt and chemical solution inside its vacuole. It also has cell sap and reserved chemicals. The potato cell also has a cell walls that control torpor of the potato cell.
If there is higher percentage of salt solution, which has a lower water potential, then osmosis will take place.
This means that the water diffuses out of the vacuole into the salt solution and the vacuole gets smaller. Thus, the cell wall and cell membrane will collapse or shrink as there is no pressure being exerted on the membrane or the walls or there is less pressure.
However, again using the osmosis theory.
When there is high water potential in the salt solution outside than the vacuole inside the potato solution that the water molecules from the sugar solution will diffuse into the potato, and make it more turgid as there is more pressure being exerted on the cell membrane and cell wall as the vacuole will be bigger with more water molecules.
This means that where osmosis has taken place and the salt solution has a higher water potential solution the potato tissue will be even shorter and lighter, as in the solution there will be less water molecules moving freely and these are the water molecules which diffuse thus meaning that there will be less water molecules diffusing into potato cell membrane.
Moreover the water molecule in potato majority will diffuse out make even less turgid. I know a potato cell will be or turgid when there is more water as vacuole and cell membrane can expend as it is confiding by cell wall so it exert pressure on it thus makes it more strong and turgid.
I predict that if you increase the concentration of salt solution, you will decrease the mass of the potato chip. Using this background information, I can make firm prediction using the osmosis theory primarily.
I think using different concentration I will get a varied result. The potato cell which has been in lower concentration of water will make the potato chops longer and more turgid.Jun 17, · Osmosis is the chemical process of diffusion, involving the transfer of solvent with a lower concentration of a certain solute through a semipermeable membrane, and into the area containing a higher concentration of that solute.
It sounds like a confusing concept to teach younger children just Author: C. Paris. Investigate the Osmosis in Potato Rods in Various Concentrations of Salt Solutions - Investigate the Osmosis in Potato Rods in Various Concentrations of Salt Solutions Introduction: Osmosis is the movement of water molecules across a partially permeable membrane from a region of high water potential to a region of low water potential.
BIOLOGY COURSEWORK: How the Concentration of Sucrose affects Osmosis in plant cells AIM: To investigate how changing the concentration of sucrose can affect the osmosis in plant cells RESEARCH Definition of Osmosis: Osmosis is the movement of water molecules from an area of high water concentration (weak solution) to an area of .
Osmosis Coursework Essay Sample. 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 are less concentrated. Analysis The trend that my graph and results show is that when the potato was placed in a solution that had a higher concentration than the chip itself, the potato lost weight (, , and molars).
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