Effect of sucrose on raisins

TABLE OF CONTENTS

TABLE OF CONTENTS page number

1 DESIGN 1
1.1 Defining the problem 2
Focus / research question
Hypothesis
Background information / theory
Investigation Variables
1.2 Controlling Variables 3
Treatment of Controlled Variables
Control Experiment
1.3 Experimental Method 4
Materials
Risk Assessment
Method
2 DATA COLLECTION and PROCESSING *
2.1 Recording Raw Data
Quantitative Data
Qualitative Data
2.2 Processing Raw Data
Statistical Processing - calculations
2.3 Presenting Processed Data
Result (s) table (s)
Graph (s)
3 CONCLUSION and EVALUATION *
3.1 Conclusion
Conclusion statement
Conclusion explanation
3.2 Evaluation Procedures
Reliability
Limitations / Weaknesses / errors in Laboratory Investigation
Significance of weaknesses on experimental results
3.3 Improving the Investigation
Modifications to experiment
BIBLIOGRAPHY *
APPENDIX A Risk Assessment and Laboratory Order Form

1 DESIGN

1.1 Defining the problem

Focus / Research question
How does osmosis work and what effect will this have on the raisin at different sucrose concentrations?

Hypothesis
The raisin in the beaker with most diluted sucrose solution will gain the most mass, therefore the control (0% sucrose solution) should be the most successful (in relation to the aim.)

Background Information / theory

Osmosis may occur when there is a partially permeable membrane, such as a cell membrane. When a cell is submerged in water, the water molecules pass through the cell membrane from an area of low solute concentration (outside the cell) to one of high solute concentration (inside the cell); this is called osmosis. The cell membrane is selectively permeable, so only necessary materials are let into the cell and wastes are left out.

Cell membrane is the protective outer layer of a cell that protects the cell from most substances, water being an