Transformation of Amyloplasts into Chloroplasts in Potato Tubers’ Received for publication November 9‚ 1983 and in revised form January 19‚ 1984 YU S. ZHU‚ DENISE L. MERKLE-LEHMAN‚ SHAIN D. KUNG* Department of Biological Sciences‚ University of Maryland Baltimore County‚ Catonsville‚ Maryland 21228 ABSTRACT The transformation of amyloplast into chloroplasts in potato (Solawum tuberosum L.) tuber tissue can be induced by light. Excised potato tuber discs illuminated with white light of 3000
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Conclusion The research question that I asked myself before the experiment was “What is the osmotic potential of potato?” The answer I got after the experiment was that the osmotic potential of potato is very high because this experiment exactly showed what happened when there is Osmosis present and the following information will prove it. Our results greatly showed that there has been osmosis present. Osmosis is the diffusion of water through a partially permeable membrane from a region of lower
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Potato Osmosis and Diffusion Lab Report Emily Cocq Research Question: Will there be a difference in the experimented potato cores after being subjected to high concentrations of sugar? Introduction: Water can move through protein channels in cell membrane/cell walls. The water will move due to the water potential of the cells. If there is a greater concentration of solutes (chemicals) inside the cell than outside the cell and the chemicals can not move‚ then water will respond by moving
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of salt concentration on potatoes. Scope In this investigation three square pieces of potato were placed into individual beakers containing different salt concentrations of 0%‚ 10% and 20% and observed for 120min. Hypothesis The theory behind this experiment was that the piece of potato placed into the 0% salt solution would increase in weight and size as it is a hypertonic solution. The pieces of potato placed into the 10% and 20% salt solution would theoretically decrease in weight and size
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Trident University Zina B. Groover Module 1 SLP Course Number: LOG 501 Dr. Tom G. Javarinis October 20‚ 2014 The Potato Chips According to how products are made. The potato chip became both a national and international sensation when a customer sitting in a restaurant called Moon’s Lake House located in Saratoga Spring‚ New York. Complained about his french fried potatoes being too thick and sent them back to the kitchen for redoing. The Chef working
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reading Digging‚ the first connection between Heaney and Nature is displayed in the poem’s title. Where this title gives the visual image of digging soil with a shovel‚ the actual meaning behind the title could be interpreted differently. A different interpretation could be of Heaney’s digging of his own memories of his father and grandfather. The first lines are “Between my finger and my thumb The squat pen rest; snug as a gun”‚ this could be interpreted as Heaney metaphorically digging into his
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activity between the solution and a potato chip of a given size. The potato chips were cut to size‚ then added to a water based sugar solution‚ where the variable was the amount of sugar added. The potato chips were cut to size by a potato chip cutter‚ leaving them all roughly the same size‚ then further adaptations to the potatoes were made using a sharp knife in order to allow the potatoes to be re-sized to a more accurate size in comparison to the other potato chips. Strategy To create a
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CONTENTS * INTRODUCTION ----------------------------------------------------------- 3 * AIMS ----------------------------------------------------------- 4 * HYPOTHESIS ----------------------------------------------------------- 5 * RESULTS ----------------------------------------------------------- 6 - Calculations - Table 6.1 - Table 6.2 - Table 6.3 - Graph 6.1 - Graph 6.2 * DISCUSSIONS ----------------------------------------------------------- 7
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Effects of Tonicity on Cell Membrane Abstract The purpose of this experiment was to determine the effects of tonicity on a cell membrane using red blood cells‚ potato strips and three unknown solutions (A‚ B‚ C). First three slides were prepared containing RBC’s and unknown solutions A‚ B and C. A control slide was prepared only using RBC’s. After observing each slide under the microscope it was determined that unknown solution A was hypertonic because the RBC appeared to have shrunk. The
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concentration in potato discs. The dilutions of Hydrogen Peroxide were 0.2%‚ 0.4%‚ 0.8%‚ 1.2%‚ 1.6% and 2.0%. Dependent Variable: The dependent variable is the variable that is measured‚ in this experiment the dependent variable was time taken for disc to reach the surface. Rate = 1/mean time. Controlled Variables: The controlled variables were volume of hydrogen peroxide which was 10cm³‚ concentration of hydrogen peroxide of 2% stock concentration. Also same size discs of the potato which were
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