potential Aim of the experiment: Finding the water potential of potato. Biological principles: Independent variable: concentration of the solution. Dependent variable: percentage changed in weight of the potato strips. Controlled variable: size of the potato strips‚ it can be controlled by cutting the length of the strips. Procedure: Table 1. Concentration of sucrose solution table Concentration/ M | Sucrose Solution/ ml | Distilled Water/ ml | 0 (Water) | 0 | 10
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Osmosis in Potato Conclusion The data we had did not support the definition of Osmosis‚ Osmosis is the diffusion of water through a partially permeable membrane from a region of lower solute concentration to a region of higher solute concentration; the data we collected did not seem to fit into this. The potato chips were suppose to lose more mass in the higher concentrated solution as the water from the potato chip will flow out to the higher concentrated solution as the water inside the potato has a
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area of high concentration of sucrose solution to an area of lower concentration of sucrose solution‚ through a selectively permeable membrane. The water molecules move down a concentration gradient in osmosis. Two diagrams of osmosis are shown in figures 1 and 2. Figure 1 shows the diffusion of water molecules through a selectively permeable membrane from an area of highly concentrated sucrose solution to an area of lower concentrated sucrose solution. Figure 2 shows a concentration gradient‚ in
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Solute Concentration of Potatoes Block 2-2 Purpose: To determine the concentration of solute in the potato’s cytoplasm by measuring the change in mass after the process of osmosis. Materials and Equipment: Refer to Biology 12 Lab Manual – Investigation 13 Procedure: Refer to Biology 12 Lab Manual – Investigation 13 Data and Observations: The Potatoes change in mass after the process of Osmosis Test Tube # | Concentration of Sucrose Solution
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Research has determined that ageing is important to consider when looking at neurodegenerative diseases and there cause‚ such as Alzheimer’s disease. It is thought that neuronal loss is primarily involved in neurodegeneration when in fact it seems that synaptic strength‚ or plasticity‚ is more vulnerable to the process of ageing (1). Biochemical and structural alterations of the synapse such as changes in lipid composition in certain areas of the brain are also thought to be associated with this
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potatoes have faster water movement depending on the concentration of sucrose it was placed in. We had two sized potatoes‚ 6g and 10g‚ and placed each in three different dilutions of sucrose at 0.5M‚ 0.1M‚ and 0.05M. We also placed a 6g and 10g potato piece in water to act as a control. Based on the weight percent change over 60 minutes‚ the 6g potato piece had faster water movement than the 10g. This confirms out hypothesis that smaller potato pieces will have a faster rate of water movement.
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Pg1Pg1 SCIENCE EXPERIMENTS ON FILE ™? Revised Edition 5.40-1 Potato Battery Lois Fruen and Chelen Johnson Topic Construction of a battery Time 45 minutes to 1 hour Safety ! Please click on the safety icon to view the safety precautions. Adult supervision is necessary for the soldering of the alligator
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21.08.2013 TITLE: Transport across membrane OBJECTIVES: To investigate the effect of concentration of blackcurrant squash on osmosis in chipped potatoes. INTRODUCTION: In biology‚ osmosis is defined as the diffusion of solvent molecules (usually water molecules) across a semi-permeable membrane from a region of lower solute concentration to a region of higher solute concentration. Osmosis is of great importance in biological processes
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Aim: What is the effect of changes in sucrose concentrations on the water potential of potato cells? Raw Data: Suscrose concentration (0.00M) Group 1 Group 2 Group 3 Group 4 Change in mass (g) (+/-0.1g) 0.04 0.19 0.10 -0.27 Change in length (mm) (+/- 0.1mm) 0.00 0.00 0.00 0.30 Suscrose concentration (0.10M) Group 1 Group 2 Group 3 Group 4 Change in mass (g) (+/-0.1g) 0.29 0.44 0.22 0.08 Change in length (mm) (+/- 0.1mm) 1.10 0.30 0.30 0.70
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Investigation into how pH levels affect Catalase activity in potato samples – (enzymes) Introduction: The aim of this investigation is to understand and monitor the effects pH levels have on catalase activity within controlled potato samples. Catalase is a type of enzyme that is found widespread among organisms that grow in the presence of oxygen (almost all living things) its specific use is to speed up the decomposition of Hydrogen peroxide (H2O2) within cells. Hydrogen peroxide is a bi-product
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