Conclusion The research question that I asked myself before the experiment was “What is the osmotic potential of potato?” The answer I got after the experiment was that the osmotic potential of potato is very high because this experiment exactly showed what happened when there is Osmosis present and the following information will prove it. Our results greatly showed that there has been osmosis present. Osmosis is the diffusion of water through a partially permeable membrane from a region of lower
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Potato Osmosis and Diffusion Lab Report Emily Cocq Research Question: Will there be a difference in the experimented potato cores after being subjected to high concentrations of sugar? Introduction: Water can move through protein channels in cell membrane/cell walls. The water will move due to the water potential of the cells. If there is a greater concentration of solutes (chemicals) inside the cell than outside the cell and the chemicals can not move‚ then water will respond by moving
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of salt concentration on potatoes. Scope In this investigation three square pieces of potato were placed into individual beakers containing different salt concentrations of 0%‚ 10% and 20% and observed for 120min. Hypothesis The theory behind this experiment was that the piece of potato placed into the 0% salt solution would increase in weight and size as it is a hypertonic solution. The pieces of potato placed into the 10% and 20% salt solution would theoretically decrease in weight and size
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Trident University Zina B. Groover Module 1 SLP Course Number: LOG 501 Dr. Tom G. Javarinis October 20‚ 2014 The Potato Chips According to how products are made. The potato chip became both a national and international sensation when a customer sitting in a restaurant called Moon’s Lake House located in Saratoga Spring‚ New York. Complained about his french fried potatoes being too thick and sent them back to the kitchen for redoing. The Chef working
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activity between the solution and a potato chip of a given size. The potato chips were cut to size‚ then added to a water based sugar solution‚ where the variable was the amount of sugar added. The potato chips were cut to size by a potato chip cutter‚ leaving them all roughly the same size‚ then further adaptations to the potatoes were made using a sharp knife in order to allow the potatoes to be re-sized to a more accurate size in comparison to the other potato chips. Strategy To create a
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Effects of Tonicity on Cell Membrane Abstract The purpose of this experiment was to determine the effects of tonicity on a cell membrane using red blood cells‚ potato strips and three unknown solutions (A‚ B‚ C). First three slides were prepared containing RBC’s and unknown solutions A‚ B and C. A control slide was prepared only using RBC’s. After observing each slide under the microscope it was determined that unknown solution A was hypertonic because the RBC appeared to have shrunk. The
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CONTENTS * INTRODUCTION ----------------------------------------------------------- 3 * AIMS ----------------------------------------------------------- 4 * HYPOTHESIS ----------------------------------------------------------- 5 * RESULTS ----------------------------------------------------------- 6 - Calculations - Table 6.1 - Table 6.2 - Table 6.3 - Graph 6.1 - Graph 6.2 * DISCUSSIONS ----------------------------------------------------------- 7
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from potato starch – extracting starch In this activity you are going to extract starch from potatoes. This starch can be used to make a plastic. A similar process is used in industry to extract starch‚ which is then used in a number of products‚ including food and packaging. You will need: q q q q q q Approx 100 g clean (not muddy) potatoes Grater Tea strainer Distilled water Pestle and mortar 100 cm3 measuring cylinder. What to do q q q q q Grate about 100 g potato. The
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concentration in potato discs. The dilutions of Hydrogen Peroxide were 0.2%‚ 0.4%‚ 0.8%‚ 1.2%‚ 1.6% and 2.0%. Dependent Variable: The dependent variable is the variable that is measured‚ in this experiment the dependent variable was time taken for disc to reach the surface. Rate = 1/mean time. Controlled Variables: The controlled variables were volume of hydrogen peroxide which was 10cm³‚ concentration of hydrogen peroxide of 2% stock concentration. Also same size discs of the potato which were
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experiment is to test whether more water moves out of a potato when it is placed in a sweeter sucrose solution than a potato in a less sweet solution. The hypothesis of the experiment is that we expect more water to move out of the potato placed in the sweet solution than the potato placed in a less sweet solution. Independent variable: concentration of sucrose‚ concentrations: pure water H20‚ 0.1 M‚ 0.5M‚ 1M‚ 2M. Dependent variable: weight of potato sticks‚ original weight 0.7 grams. Controlled
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