because the lower the concentration of sugar the greater its water potential and consequently the faster the rate of osmosis. The results show that in each of the five sugar solutions‚ the rate of osmosis decreased with time. This happened because the difference in water potential between the inside and the outside of the beetroot time decreased as the experiment proceeded. Osmosis occurred most in distilled water because this contained the highest water potential when compared with the other beakers
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9/17/2013‚ Lois Andersen & Claire Ma “The Power of Osmosis” The purpose of the lab was to discover‚ through osmosis‚ the concentration of sugar water in a potato. First‚ potatoes were cut into strips about 3 centimetres in length and six strips were individually massed. Next‚ the six strips were placed in 6 different Dixie cups‚ labelled A‚ B‚ Q‚ X‚ Y‚ and Z. Each of the Dixie cups were then filled just enough to cover the potato strips‚ with substances that matched the letters of the cups
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shows the higher the concentration of salt the higher the drop in mass. This happened because the potato slices in the 0% and 5% salt concentration became turgid which means it had swollen and became hard. This occurred because of the process called osmosis in which plant cells take up water and they start to swell‚ but the cell wall prevents them from bursting. Evaluation In my opinion the experiment was very successful‚ went according to plan and produced a lot of good results. The timing‚ weighing
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concentration of the reactants and products does not change with time. Before this experiment‚ we were educated on how osmosis functions. Osmosis is a process which molecules and water take to usually get through a selectively permeable membrane in order to reach equilibrium. It is a passive transport which requires no ATF and water moves from high to low water concentration. When osmosis is completed‚ there should be an equal concentration o water on both sides of the experiment. We have also learned
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Ben Zaré 9MK Biology Investigation - Osmosis in Potato Cells 9/7/04 Section 1 Planning Aim What is the aim of your experiment? What do you want to find out? The aim of this experiment is to investigate how potato tissue changes when placed in sucrose solution of different concentrations. Therefore‚ I want to find out if and how osmosis differs‚ when the concentration is changed. Variables What is the variable you are going to change in the experiment?
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Abstract: Osmosis is the transport of water across a selectively permeable membrane from a region of a higher water chemical potential to a region of lower water chemical potential. (Tzahi 2006) To demonstrate osmosis lab‚ artificial cells were made with various sucrose concentrations and were placed into beakers of different sucrose solutions. Overall the results showed that the higher percentage of concentration gradient of sucrose‚ the more the artificial cells absorbed. Introduction: The
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transport are endocytosis‚ exocytosis‚ and phagocytosis. Passive transport does not require energy it is powered by the concentration gradient of the molecule. Examples of passive transport are diffusion‚ facilitated diffusion‚ filtration‚ and osmosis. In our Osmosis Lab I used a Grade a large egg from the grocery store. Its circumference is 5 ½ inches it is smooth with no cracks. I carefully place the egg in a clear plastic cup and fill the cup with vinegar. I immediately notice bubbles covering the
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Diffusion and Osmosis Diffusion -the process by which molecules spread from areas of high concentratiion‚ to areas of low concentration. When the molecules are even throughout a space - it is called EQUILIBRIUM DIFFUSION Concentration gradient - a difference between concentrations in a space. Molecules will always move down the concentration gradient‚ toward areas of lesser concentration. Think of food coloring that spreads out in a glass of water‚ or air freshener sprayed in a room
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How Do Different Factors Affect Osmosis Aim: To discover The Different factors that affect osmosis. Factors that affects the rate of osmosis in a potato: * Time * Temperature * Molar * Sucrose solution * NaCl solution * Concentration of liquid * Age of the potato * Variety of the potato * Potassium‚ K(AQ) Factor Chosen: Different Molar of Sucrose Solution In this investigation I will change the molar of sucrose solution to find the increase or decrease
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