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 in mass change and also the higher or lower the mass change of the potato chip from its original weight will determine
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The rate of fermentation is faster when there is more sucrose concentration because it means there is more glucose‚ which in return means more carbon dioxide production. The sucrose concentrations were 0%‚ 1%‚ 5%‚ and 10%. The 0% sucrose concentration is just normal‚ plain water. Yeast‚ a single celled eukaryotic fungi‚ was put into the solutions. It uses fermentation to make more carbon dioxide and alcohol. In the 0% solution‚ no carbon dioxide had been produced. At the start‚ the depth of the
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intellectual property. It does not contain the ideas or writing of other individuals/authors. _Alexandra DeWitt_____________ __5/1/13____________ Author Date _10_________ Lab Section # Increasing Sucrose Concentrations Causes the Osmotic Concentrations of Disks of Potato Tubers to Decrease Abstract: Introduction: The biological membranes are composed of phospholipid bilayers‚ each phospholipid with hydrophilic heads and hydrophobic tails‚ and proteins. This arrangement of the proteins
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isThe effect of sucrose concentration on the rate of osmosis across a potato’s cell membrane submerged for 94 hours in the solutation. Background Information: Osmosis is the movement of solvent molecules across a partially permeable membrane. They move from a region of low concentration (hypotonic) to a region of high concentration (hypertonic). The rate of osmosis across a eukaryotic cell membrane can be affected by different factors; including temperature‚ concentration gradient‚ water potential
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Exercise 1 – Potato Change in Mass versus Sucrose Concentrations Introduction: This exercise involves estimating the osmotic concentration of potato tuber cells by using a change in mass method. The null hypothesis states that there will be no change of mass of the potato disks after they have been incubated in any sucrose solution. This means that the concentration of sucrose that the potatoes are in will no effect the movement of water in or out of the potato cells. However‚ the alternative hypothesis
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Solute Concentration of Potatoes Lab #1 Purpose: To find the molarity/concentration of potato cytoplasm. Materials: As on page 1 in the lab handout. Procedure: As on page 1 in the lab handout. Data and Observations: Test Tube # | Concentration of sucrose solution (mol/L) | Initial Mass (g) | Final Mass | Percentage change in mass | 1 | 1.0 mol/L | 3.00g | 2.25g | -25.0% | 2 | 0.9 mol/L | 2.70g | 2.07g | -23.3% | 3 | 0.8 mol/L | 2.92g | 2.25g | -22.9% | 4 | 0.7 mol/L | 2.60g
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Diffusion of Ammonium hydroxide with red litmus paper Definition of diffusion 1. Diffusion is the process in which particles move from an area of high concentration to an area of low concentration in order to evenly spread out. 2 Diagram. 3. During the diffusion tube experiment I noted that firstly ammonium hydroxide was placed on to a piece of cotton wool. The cotton wool (with the ammonium hydroxide) was then placed in to a diffusion tube containing around 10 pieces of curled red
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CAL Biology Practical 2 – Identification of Biochemicals in Pure Form Name :……………………………………………………………. MARK: Class :……………………………………………………………. PRACTICAL 2: IDENTIFICATION OF BIOCHEMICALS IN PURE FORM CAUTION: Any heating that has to be done in the following tests should be carried out in a water bath at the boiling point of water. Direct heating of test-tubes should not take place. Introduction Biochemical Tests Qualitative - present/ absent Semi-quantitative - present in >/<
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the same for potato cores placed in varying concentrations of solutes of NaCl‚ glucose‚ and sucrose. This experiment was designed to test these predictions and compare them to data gathered course wide. We found that the mean water potentials were all within 0.26 bars of each other‚ and that the zero weight change osmolalities were all within 0.035 mols of each other. This supported Van’t Hoff’s predictions that water potentials and osmolalities would be the same. We had to collect potato core samples
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piece of potato by heating it in Benedict’s Solution‚ the amount would make it either a green‚ or orange‚ and the most amounts would make it brown as mine and my partner’s results. Introduction: To acquaint the student with the techniques used for testing for identifying organic compounds. Material: These are the materials that were used in all the experiments. Test tubes Beaker Iodine Benedict’s Solution Biuret Solution Potato Bread Saliva Starch Glucose Water Sucrose Cotton
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