test the weight of six potatoes before and after being put into different sucrose solutions. The following data was observed and collected throughout the experiment. Observations: -Qualitative: The potatoes were: Tubed shaped Yellow in color Initially hard in texture -Quantitative: Table 1: Weight of the potato in grams before and after placed in a different concentrations of sucrose solutions. Sucrose solution (M) Weight Before (g) ± 0.01 (A) Weight After (g) ± 0.01 (B) 0 4.56 4.31
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Binary Solutions Composition as a thermodynamic variable Gibbs free energy of binary solutions Entropy of formation and Gibbs free energy of an ideal solution Chemical potential of an ideal solution Regular solutions: Heat of formation of a solution Activity of a component‚ Henry’s and Raoult’s laws Real solutions: interstitial solid solutions‚ ordered phases‚ intermediate phases‚ compounds Equilibrium in heterogeneous systems Reading: Chapter 1.3 of Porter and Easterling‚ Chapters 9.5‚ 9.6‚ 9.9
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Introduction: The importance of this lab is to get a deeper understanding of how the concepts of solutions and insolubility applies to the lab’s purpose of making chalk using precipitation reactions. A precipitation reaction is when a solid/ precipitate (insoluble) is formed when two solutions that contain soluble salts are combined. Some additional scientific concepts investigated in this lab are insolubility‚ double replacement‚ and limiting reactants. Insolubility occurs when a solute is incapable
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xxx1 xxxxxx Ms. xxxx Biology 20 November 2013 Osmosis Lab Problem: What’s the order of the concentration for each solution and how does it affect the movement of water? Hypothesis: Experimenter thinks the order of the solutions according to their concentration is D‚A‚E‚C‚B‚ from smallest. And the water will pass through semipermeable tubing bag from low to high concentration to thin the concentration inside the bag. Osmosis is a diffusion of water particles and is one of the passive transport
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background information 1.1 Diffusion is the process which molecules dissipate into a solution evenly over a period of time. An example is putting sugar in your coffee‚ after a while if you don ’t mix the solution‚ the sucrose will over time‚ go through the process of diffusion and be distributed throughout the coffee. Osmosis is movement of H2O molecules passing through a permeable cell membrane to the less concentrated solution‚ eventually to reach an equivalent number of molecules on both sides of the cell
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Sucrose solution concentrations of 0M‚ .2M‚ .4M‚ .6M‚ .8M‚ 1.0M String Balance 6 beakers or plastic cups
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Egg How does the solution a cell is in effect the movement of substances into and out of the cell? Eggs were soaked in vinegar for twenty-four hours before the lab to dissolve the shell‚ then placed them into the distilled water. Then the eggs were taken out and dried by the paper towel to measure their weight on the electronic scale. First egg weighted 78.92g‚ most of the parts of it’s skin was white translucent‚ and was spongy. After the egg was submerged into the salt solution‚ it floated on
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information‚ Sales and Marketing must clearly define the exact requirements of the customer to ensure they are incorporated into the specification. There is no easy way of solving the design problem and transforming the specification into a design solution. Whatever the system whereby the initial specification is produced‚ the method used to translate it into the final design always follows a basic pattern and can be summarised in the following five steps. 1. Identification of the problem.
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higher concentration of solute ( meaning‚ a lower concentration of water) . In osmosis different concentrations of solutes are compared. A solution that has equal concentrations of solute is isotonic. A solution with a higher concentration of solutes is hypertonic and one with less concentration of solutes is hypotonic. “The term osmolarity is
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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 Water/ ml | 0 (Water) | 0 | 10 | 0.2 | 2 | 8 | 0.4 | 4 | 6 | 0.6 | 6 | 4 | 0.8 | 8 | 2 | 1 | 10 | 0 | 1. Prepared 6 solutions. 0.2M‚ 0.4M
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