small molecules to pass through - the larger the organism‚ the smaller the surface area ratio.Therefore if ratio is too small it take molecules much more longer to enter cell. Prediction For the experiment‚ I expect to see different effects on potato samples depending on different water concentration: · After putting in dilute solution I expect their mass to increase‚ as effect of taking up water by osmosis - cell should become ‘turgid’. · Concentrated glucose solution - mass of potatoes samples
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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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The effect of Sodium Chloride (NaCl) salt concentration on osmosis in potato cells The movement of substances in plant cells involves many processes and systems‚ all of which may affect the plant bio-chemically and physically‚ and one of these processes is osmosis. Osmosis is the flow of water through a semi-permeable membrane of a cell moving from an area of higher water potential to an area of lower water potential until reaching equilibrium known as isotonic. Before reaching the point of being
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Osmosis Aim: To determine the concentration of cell sap in a potato cell. Osmosis is the movement of water through a semi-permeable membrane. It starts from a weak solution and becomes a more stronger solution until the concentrations on both sides are equal. To investigate the range of solutions needed to find the point at which the surrounding solution is the same as the cell sap in the vacuole.
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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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AT1- Osmosis In Potatoes Aim: Investigate the movement of osmosis through a selectively permeable membrane‚ in this case potato. Introduction: Osmosis is the movement of water through a semi permeable membrane‚ separating solutions of different concentrations. The water passes from a region of high concentration to a region of low concentration‚ until the two concentrations are equal in concentrations of water. Many cell membranes behave as semi permeable membranes‚ and osmosis
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Hypothesis The more hypertonic potato cores are to sucrose solution‚ the more weight potato cores gain. On the other hand‚ potato cores will decrease in weight when it is hypotonic to sucrose solution. Variables: Dependent: The final mass of the potato cores Independent: Concentration of sucrose Controlled: Size of potato‚ time spent in solution‚ amount of solution Method for Collecting Data: We decided to do a range of about 4.84g per piece of potato in each concentration of sucrose
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Water Concentration in Potato Cells Formal Lab Report Purpose: The purpose of this lab is to determine the concentration of water in potato cells. Method: To complete this task‚ we will first soak our potato cells in different concentrations of sugar solutions. Before we actually soak them‚ we will need to know the initial mass of the potato cores. After soaking‚ we will need to know the mass of the final core. We will use the data we collect to find the percent change in mass of the cores
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Baseball‚ hot dogs‚ potato chips‚ and pop. What can be more American than that? The potato chip is the king of salty‚ crunchy snacks. Potato chips originated in New England in 1853 at Moon Lake Lodge in Saratoga Springs‚ New York. The inventor‚ a chef named George Crum‚ was part Native American and part African American and a guide in the Adirondack area. The potato chip was invented when a dinner guest returned his fried potatoes to Chef George Crum because they were not crunchy enough. After returning
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I am going to investigate osmosis when potato is placed in different concentrations of sucrose. I am aiming to witness osmosis in 5 different concentrations of sucrose. I will use 5 varying concentrations so that I have a wider spread to compare the results‚ and check that I don’t have any anomalies Prediction Osmosis is the process of diffusion of water molecules from a weaker solution into a stronger solution‚ through a semi permeable membrane. The tiny pores in the membrane
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