Determining the Osmolarity of a Potato Mishal Hasan Abstract Students in Biology find it difficult to understand the concept of tonicity and osmolarity in a real time situation. In this investigation‚ several concentrations of sucrose were used to determine the osmolarity of a potato. It was found that the concentration of sucrose was close to 3.6 in the potato used showing that it was isotonic. Anything above caused the potato to gain weight showing that it was a hypotonic solution and anything
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Title: Osmosis and water potential Aim of the experiment: Finding the water potential of potato. Biological principles: Independent variable: concentration of the solution. Dependent variable: percentage changed in weight of the potato strips. Controlled variable: size of the potato strips‚ it can be controlled by cutting the length of the strips. Procedure: Table 1. Concentration of sucrose solution table Concentration/ M | Sucrose Solution/ ml | Distilled
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The aim of the sixteenth of November experiments was to observe how three different solutions with various sucrose concentration influenced osmosis in relation to three onion cells and the impact on the cells structure. A small square of a red onion skin (membrane) was observed under a microscope at high power (X40) magnification. The observation showed a large number of onion cells. The structure of one onion cell had a general rectangular shape with a developed cell wall‚ which gives the rectangular
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Diffusion and Osmosis Introduction Tonicity refers to the concentration of solutes in a solution (Lab 6-7). There are three stages of tonicity: Isotonic‚ hypertonic and hypotonic. Four unknown solutions were given and labeled as followed: Solution A‚ Solution B‚ Solution C‚ and Solution D. Since potato cells were used for this type of experiment‚ in an Isotonic solution the solute and water concentration are the same as inside the cell in which the isotonic solution contains 0.9% NaCl. In other
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Introduction The purpose of this experiment was to demonstrate osmosis. Osmosis is the diffusion of water across a selectively permeable membrane (Bell et al 2004). Osmosis is the movement of water molecules from an area of high concentration to an area of low concentration (Brown 1999). Hypertonic is the solution with a higher salt concentration. Hypotonic solution is the solution with the lower salt concentration. My hypothesis is that the potato core will increase in size. When the solution is
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Potato Cell Cytoplasm Composition PURPOSE: To determine the concentration of salt in the cytoplasm of potato cells HYPOTHESIS: Increase in salt concentration results in a hypotonic solution where the mass of the potato increases due to the movement of water into the cell. On the other hand‚ decrease in salt concentration results in a hypertonic solution where the mass of the potato decreases due to the movement of water outside the cell. MATERIALS: Potato Forceps Stopwatch Scalpel Test
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Osmosis & Diffusion Review Sheet Name: Fill in the Blank away low high hypertonic hypotonic diffusion molecules osmosis vacuole water solute permeable towards semi-permeable concentration gradient 1. The cell membrane regulates and controls what kind of molecules ______ move in & out of the cell. 2. When molecules spread from an area of high to low concentration‚ it is called _Diffusion_____. 3. As molecules diffuse‚ they create a _concentration gradient_____
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1- Explain how Brownian movement exemplifies diffusion. The Brownian movement is random movement of microscopic particles suspended in a fluid‚ caused by bombardment of the particles by molecules of the fluid. First observed in 1827‚ it provided strong evidence in support of the kinetic theory of molecules. The diffusion is a form of Brownian movement‚ or we can say The Brownian movement leads to diffusion in three different types‚ where the particles move from high concentration to low concentration
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Introduction: The objective of this experiment is to demonstrate osmosis by using an egg as a model. In order for this to happen the vinegar will make the eggs shell disappears. The reason for this is because vinegar has acetic acid and the shell has calcium carbonate‚ when these come into contact it produces carbon dioxide. This is the reasoning for the little bubbles when the egg is first put into the vinegar. After the shell discinigrates it will become rubbery from the acetic acid‚ at this
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Go to the following virtual laboratory: http://www.glencoe.com/sites/common_assets/science/virtual_labs/LS03/LS03.html Answer your questions in this word document‚ save the file and submit through Edmodo. Your answers should be at least 2 complete sentences if not more! Part I: Observations & Data: Read the Introductory information and the Procedure located in the window to the left of the screen and then perform the laboratory. For your convenience‚ the data table has been inserted
Free Cell membrane Cell wall Red blood cell