After the seven days of quantitative and qualitative data collection‚ the results showed that the substances individually had a significant effect on their respective plant. Furthermore‚ the original hypothesis was shown to be accurate regarding the sucrose and caffeine receiving plants‚ and inaccurate in the case of the plant receiving carbonated water. To begin with‚ it is important to note the control plant experienced unusual results‚ as the plant had a sharp decrease in the quantity of blooms. However
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Osmosis Investigation We are trying to find out what the concentration of the solutions is inside the vacuole of a potato cell. We will investigate how the mass of the potato chips change in different sucrose solution concentrations. We will use osmosis to do this. I will be measuring and controlling many different variables‚ these include; - The dependent Variable Weight of potato chip Independent Variable Concentration of sucrose Control Variables consist of; - 1. Temperature
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big is osmosis‚ and how it had the overall impact in this excitement a little on osmosis. Osmosis takes place when two solutions of different concentrations are separated by a semi-permeable membrane in which the solvent can pass through but not the solute. In our experiment‚ we used a sucrose solution that will be a hypotonic concentration of solute. This tells us that the solution has a lower concentration of water than does the cells. Therefore‚ due to osmosis‚ the cells will gain water weight also
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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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blood plasma osmolarity. Since non-invasive methods were preferred the volume and concentration of urine was used in place of drawing blood. The results that we our anticipating are that ADH levels in the group of subjects that ingested the 6 gm. Of NaCl would increase over time in response to the increased osmolarity of the blood from all of the salt. Urine output would decrease and eventually the body would stabilize. Purpose: In this experiment‚ renal regulation of osmolarity will be demonstrated
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Sucrose Synthesis by D. DeWitt‚ PhD v1.5 11/10/12 Introduction | Condensation Reaction | Plant Synthesis | A. Introduction Although it might seem straight forward‚ the synthesis of sucrose‚ either as a simple condensation reaction (a.k.a. dehydration synthesis)‚ or what actually happens in plants is complicated. Before we explore sucrose’s creation‚ let’s take a look at its structure. In Figure 1‚ the space-filling model is pretty but rather useless at this point in our journey. We
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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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Estimating Osmolarity by Change in Weight Abstract Optimum water content for normal physiological processes in plants is crucial. In order for normal activities to take place‚ the amount of water relative to osmotically active substance (OAS) in cells must be maintained within a reasonable range. The one way to estimate optimum water content is to find osmolarity of plants cells. Osmolarity can be indirectly measure by comparing change in weight and volume when plant cells are incubated in
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Potatoes The initial weights of the potato cubes ranged from 0.93-1.04 grams from the solutions containing AgNO3 (Table 1). Graph one depicts the correlation of percent change in weight for each sucrose concentration with AgNO3 added. The initial length of the potato cylinders were 2cm as depicted in table two. Graph two depicts the correlation of percent change in length in different sucrose concentrations. The initial weights for the solutions lacking AgNO3 ranged from 1.0-1.7grams (Table 3)
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Pre-Feasibility Study Potato Flakes & Flour 1 TABLE OF CONTENTS Page 1. 2. 3. 4. 5. 6. 7 8. 9. 10. 11. Objective Products Process Global Export Markets Global Import Markets Local Market Target Markets Raw Material Plant & Equipments Conclusion Role of PAMCO 3 3 3 4 5 6 7 8 9 10 10 2 OBJECTIVE: • To provide marketable and value added dehydrated potato products from raw potatoes for the use of food processing industry in Pakistan and abroad as well as end products for the consumer
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