Investigate osmosis between potato tissue and sugar solutions. 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 core of a given size 10mm Hypothesis: 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. This movement must take place across a partially permeable
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catecholase in different pH solutions as well as to measure the absorbance of catecholase in solutions with different concentrations of potato juice and phosphate buffers. Absorbance of the enzyme catecholase was at an optimum level when pH was close to neutral. When pH was acidic or basic‚ the catecholase was less effective. Also‚ when there was a higher concentration of potato juice and a lower concentration of phosphate buffer‚ absorbance of the enzyme increased. Introduction According to Edmund
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Osmosis Lab: Potatoes and Elodea Background Information: Cells have a need to regulate their internal environment. They need to be able to this because cells often find themselves in environments where the concentration of dissolved solids outside the cell is different from the number of dissolved solids inside the cell. Since the solids can not move across the membrane‚ the cell responds by moving water either into or out of the cell in an attempt to balance the number dissolved particles.
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Potatoes still exists in most Irish meals‚ with potato scones‚ similar to biscuits or muffins‚ a specialty in the north. Other uses for the potato included colcannon (which is mashed potatoes with kale or cabbage)‚ boxty (a cake made from grated potatoes)‚ champ (potatoes and spring onions)‚ and potato bread. The Irish have also been notorious for their cheese making for many centuries‚ making about fifty types of homemade
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thee?" In the beginning was the potato. How it found its way from the South American highlands into those little sacks of McDonald’s fries is a long‚ adventurous tale‚ involving Conquistadors‚ Marie Antoinette‚ and Thomas Jefferson. Millionaires have been made and millions more have died from dependence on that simple‚ innocent potato. Here‚ then‚ is the story of the spud‚ which reached its crowning achievement only once it had been paired with oil. The potato seems to us today to be such a staple
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* Small knife * Glass slide and cover * 250‚ 500 ml beakers * Distilled water * Cotton * Test tubes * Spatula * Onion * Ethanol (70%) * Filter paper * Table sugar (sucrose) * Table salt (NaCl) * Potato EXPERIMENT 1 PART 1 Procedure: 1. The epidermal layer of an onion is scaled off carefully and placed on a drop of distilled water on the glass slide; 2. The glass slide is slowly lowered down on the epidermal layer using the needle;
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with the same method‚ except to replace the Potato juice with MnO2 Hypothesis Since enzymes are a type of protein‚ they will be destroyed at high temperatures and activity rates will go down at low temperatures. Also‚ if done at low temperature and then heated to room temperature‚ the enzyme may thaw out and start reacting again. Variables Variables | Units | Range | Independent | temperature | Celcius | 0‚ 21‚ 50‚ 80 | Dependant | Potato juice and MnO2 | Centimeters | 0~5 | Controlled
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water to a 400- to 500- ml. add a few drops of solution till it turns an amber-yellow color. Leave bag in beaker for 30 minutes. Remove bag then let it dry. Record observations. Experiment 3: Obtain 7 equal size bore hole cylinder from the potato‚ cut roughly to the same size record the length and weight of each making sure they remain order. Next is to collect 7 cups filled with 100 ml of the 6 different concentrations of glucose (‚ 0.1 0.2‚ 0.3‚ 0.4‚ 0.5‚ 0.6‚ and water). Record the time
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molecules of the substance are moving from an area of higher concentration (outside of the cell) to an area of lower concentration (inside the cell) (Hammel & Schelegel 2005). Therefore‚ the water was moving into the cell‚ causing the potato cell to increase in size. The potato appeared to be quite turgid and swollen through observation. The 3% salt solution resulted in the least weight gain (g) because the solution is hypertonic – a hypertonic solution results in the water diffusing out of the cell because
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to a traditional story‚ the original potato chip recipe was created in Saratoga Springs in New- York . George Crum‚ a half black‚ a half native American Cook ‚ at Moon`s Lake house‚ wgo wad trying ro appease an unhappy customer. He sliced the potatoes very thin ‚ fried them In the 20th century‚ potato chips spread beyond chef-cooked restaurant fare and began to be mass produced for home comsuption. The Dayton ‚ Ohio-Based Mike-sell`s Potato Chips Company‚ founded in 1910‚
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