Aim: To investigate the effect to the potato cells in the different solute concentration water Introduction; Water can move through the different cells due to the difference of water potentials in the cells. If there is a higher solute concentration in the cell than outside the cell‚ the water will move into the cell. However‚ if the concentration of inside the cell is lower than the outside‚ water will not move into the cell. This process is called osmosis. Research question; This investigation
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GLADSTONE ROAD AGRICULTURAL CENTRE CROP RESEARCH REPORT NO. 1 TUBER QUALITY AND YIELD OF FOUR SWEET POTATO VARIETIES EVALUATED DURING 2007 Kenneth VA Richardson Department of Agriculture Nassau‚ Bahamas November 2009 ABSTRACT A variety trial was conducted on four sweet potato varieties from April to October 2007 at the Gladstone Road Agricultural Centre. The variety ‘Six Weeks’‚ which is an early maturing variety with white flesh and high dry matter content‚ produced the highest marketable yield
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Comparison of Starch Content Among the Selected Crops: Gabi/Taro (Colocasia esculenta)‚ Sweet Potato (Ipomea batatas) and Potato (Solanum tuberosum) GROUP VIII - 3A Caramel R. Arcillas Jhazel Pink L. Alcaraz April Mae N. Mapute Crisha Sein R. Atienza Jesse Orven J. Tumambing RESEARCHERS Mrs. Grace R. Guaves ADVISER ACKNOWLEDGEMENT This study would not have been possible without the guidance and the help of several individuals who in one way or another contributed and extended their valuable
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My group and I are carrying out an investigation to find out how different concentrations of glucose affect osmosis in potato cells. Osmosis is the passive process of diffusing water which means within this experiment particles of water will move from a lower concentrated area to an area of higher concentration ; in this case it will be a concentration of glucose. Diffusion is when particles move from an area of high concentration to low concentration ; for example when a smell of cooking spreads
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Results The relative osmotic concentration was determined by measuring the percent change in mass of the potato tissues. Change in mass was measured of six solutions‚ each containing different levels of concentration (0‚ 0.1‚ 0.2‚ 0.3‚ 0.4‚ and 0.5). The percent change in mass decreased as sucrose concentration increased‚ therefore‚ relative osmotic concentration also decreased as sucrose concentration increased. However‚ the osmotic concentration of 0.2 M sucrose solution was relatively greater
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Week 5 Check Point: Full Sentence Outline I. The Irish migration was not just because of the potato famine. A. There was more than just one potato famine in the 19th century. 1. The British government helped the Irish out of the first famine. 2. How they helped during the first famine. B. The British government did not help during the second famine. 1. The reason they did not help was political. 2. The result was
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The Guernsey Literary and Potato Peel Pie Society‚ here on forth referred to as TGLS‚ by Mary Ann Shaffer & Annie Barrows was first published in 2008 and is an epistolary novel‚ it was written by Shaffer‚ but because of Shaffer’s death in 2008‚ she asked Barrows to finish the rewriting and editing of the novel. The novel is largely based on historical facts and therefore deals with themes and events that can be considered possible. This Essay will discuss the representations of WWII and concentrate
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Mycobiology Research Note First Report of Potato Stem-End Rot Caused by Fusarium oxysporum in Korea Md. Aktaruzzaman ‚ Sheng-Jun Xu ‚ Joon-Young Kim ‚ Jae-Hyoun Woo ‚ Young-Il Hahm and Byung-Sup Kim * 1 1 1 1 2 1‚ 1 Department of Plant Science‚ Gangneung-Wonju National University‚ Gangneung 210-702‚ Korea Daegwallyong Horticultural Cooperative‚ Pyungchang 232-950‚ Korea 2 Abstract In this study‚ we identified the causative agent of stem-end rot in potatoes that
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do: We will put potato pieces of similar sizes in to test tubes of different concentrations of sucrose solution‚ and measure any changes in mass and length. Affecting Factors: There are a number of factors which can affect our results. We need to keep them all the same‚ and make sure that the only thing that changes is the concentration of the sucrose solution. These factors include: • Starting length of potato • Volume of Sucrose solution • Temperature of potato • Temperature
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investigate about enzymes in potatoes reacting with Hydrogen Peroxide. In particular I will investigate the effects of changing the surface area of a potato when added to Hydrogen Peroxide. This is because‚ when increasing the surface area of the potatoes it will increase the rate of reaction because there will be more surface area on which particles from the potato and the Hydrogen Peroxide will collide on‚ and with more surface area there would be more particles carrying kinetic energy‚ and by carrying
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