| The effect of salinity on osmosis of solanum tuberosum L.(potatoes) | Biology HL Internal Assessment – Year 10 | | Teresa Nguyen | | Table of Contents 1 DESIGN 2 1.1 Defining the problem 2 FOCUS QUESTION 2 HYPOTHESIS 2 BACKGROUND INFORMATION 2 INVESTIGATION VARIABLES 3 1.2 Controlling Variables 3 TREATMENT OF THE CONTROLLED VARIABLES 3 CONTROL EXPERIMENT 4 1.3 Experimental Method 4 MATERIALS 4 RISK ASSESSMENT 5 METHOD 5 2 DATA COLLECTION and PROCESSING 7 2.1 Recording Raw
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at the statements below: 1 – “The potato section was placed in 50 mL of 10% sucrose solution.” 2 – “A graduated cylinder was picked up from the lab cart. My lab partner filled it to the 50 mark with sugar solution. Then the solution was poured into a paper cup. Then a potato slice was added to the cup.” Statement 1 is clear and concise. Statement 2 is full of trivial detail but omits 2 essential details – the concentration and type of sugar solution used. Pay attention to numbers and units
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OSMOSIS ASSESSMENT TASK Introduction Osmosis is the net movement of water particles from an area where they are in high concentration to an area of low concentration‚ down a concentration gradient. Hypothesis: Will a high concentration of salt solution affect the mass of a potato chip? Variables Controlled variables: -The sizes of the potato chips. Bigger size of potato chips will weigh heavier and the smaller potato chips will weigh lighter‚ if we don’t use the same size of potato chips
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Brian Toohey Biology Mrs. Heimforth 12/06/10 Diffuse the Osmosis Section 2: Introduction Step 1: The scientific concept of this lab was to see how osmosis transferred the substance through the cells to reach equilibrium. Step 2: My hypothesis was that the bag with 60% sucrose then it would be heavier than the bag with tap water or 30% sucrose. I thought this because I thought that there would be more of a substance change in 60% sucrose. Section 3: Methods First get 3 pieces of the same length
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the effects of different factors such as temperature‚ pH‚ and concentration of substrate‚ on the activity of the enzymes. By conducting these three separate experiments also‚ three graphs are able to be obtained where the trend of each factor affecting on the enzyme activity is shown and described clearly. II. Hypothesis Experiment 1 (Effect of Temperature): As the temperature increases‚ the height of the bubble will increase too‚ indicating a faster rate of reaction. Experiment 2 (Effect of
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Jolyne Piet CHM-221L-02 Lab #2: Experimental Design Isolation of Sucrose: 3.01 g Panacetin were weighed in a 125-mL Erlenmeyer flask‚ and 51mL dichloromethane were added to partially dissolve the Panacetin. The insoluble portion was gravity filtered and air dried to yield 0.45 g of sucrose (15.0 % of original Panacetin). Isolation of Aspirin: The organic filtrate was extracted through a separatory funnel with 32 mL 5% sodium bicarbonate to produce an aqueous layer and a dichloromethane layer
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The purpose of this lab was to observe the rate of osmosis and diffusion‚ as well as the effect of molecular size of the particles on this rate. Part I of the lab was a demonstration of osmosis and diffusion‚ that dealt with raisins in different liquid environments‚ each with a different concentration of sugar. Part IV of the lab was using the same idea as the demonstration‚ by putting objects in different concentrations of a substance; in this case elodea leaves in salt water. In both cases‚ the
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The Irish Potato Famine occurred in Ireland in 1845 to 1849‚ when the potato harvest failed. A disease that destroys the edible parts of potato plants known as Late Blight caused the unsuccessful crop. The Irish Potato Famine was the worst famine to occur in Europe in the 19th century. Almost fifty percent of the Irish population had become dependent on potatoes in their diet‚ but the entire population consumed the crop in large quantities‚ especially the rural and the poor. The Potato was very susceptible
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present in a potato plant. Polymers are large molecules consisting of many repeating units‚ called monomers. Polymers can be made out of starch which is composed of long chains of glucose molecules. This study focuses mainly on making biodegradable plastics‚ which is certainly safer than non-biodegradable plastics‚ from potato starch. Biodegradable plastics made from raw materials are completely reusable and can be composted easily. Potato starch contains minimal protein and fat. Potato starch is a
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Word count: ____ 2013 The effect different concentrations of sodium chloride has on red blood cells Georgia Edgar Teacher: Mrs McPherson John Paul College Word count: ____ 2013 The effect different concentrations of sodium chloride has on red blood cells Georgia Edgar Teacher: Mrs McPherson John Paul College Table of Contents Abstract 2 Introduction 3 Aim 3 Background 3 Hypothesis 4 Materials 5 Method 5 Results 6 Analysis of Results & Discussion 9 Conclusion
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