There are many factors that can alter the osmosis rate such as the sizes of the particles and temperature, nonetheless, the factor that might alter the osmosis primarily in this experiment is the concentration of sucrose. Therefore, this laboratory is going to focus exclusively on the effect of the sucrose concentration on the osmosis rate. The higher the amount of sucrose, the higher the mass difference in the potatoes since the sugar is a hypertonic solution, meaning that there is a large amount of particles that will dissolve in the solution while the water, that is a hypotonic solution, will not dissolve as many as a hypertonic solution. When the potatoes are placed in the sucrose solutions where the potential of water is larger than that of the potato, the particles will most likely be drained from the potatoes into the sucrose. Consequently, the potato's weight will diminish.
By using the same mass of potato slices and putting them in different concentration of solutions for a specific amount of time will tell us how the concentration changes the mass of the potato slice. Therefore changing the rate of osmosis. Hypothesis: I predict that, if the piece of potato was put into a solution that has a high concretion of sucrose then the potato slice would lose mass as it would lose water from its cells because the water is moving out of the cell from a high concentration to a low concentration of water through a semi- permeable membrane. The cell is hypotonic and the solution is hypertonic. Plasmolysis takes place as the cell loses water.
Research Question What impact will solutions of different concentration have on the percentage change in the masses of potato tubes? Variables Independent Variables The concentrations of sucrose in the solution (M per mL): 0.2 0.4 0.6 0.8 1.0 The control: Water with no salt/sugar added (therefore 0.0 M per mL) Dependent Variables: The percentage change in the mass of the potato tubes after bathing them in sucrose solutions of different concentrations Controlled Variables The variable How it was maintained Potato tubes By using the same potato to cut out all the potato tubes By using a potato corer of the diameter of 5mm By cutting the potato tubes into 3 cm each using the same ruler Water used By using the water samples
The production of fortified pasta required an adaptation of the pasta making process (higher hydration level and mixing speed) to limit agglomeration of particles during mixing. Moreover, addition of legume flour induced a decrease in some pasta quality attributes (e.g. higher cooking loss, lower breaking energy). This could be attributed to the introduction of non gluten proteins and insoluble fibers which weakened the overall structure of pasta. A modification of the sensorial properties including higher hardness and higher fracturability were also observed.
Keep them in a cold water until they are ready to cook, you can do this for up to 4 hours in advance before boiling the water. 2. Add the potatoes to the boiling water and boil it for about 15 - 20 minutes until it becomes soft. It will cook much better when there isn’t too much water. They will actually cook faster in less water.
After they were cut into 2.00 cm each we found the mass. We zeroed out the scale and weighed all four potato cores at once and recorded the mass. We then put those potato cores into the beaker of 75 mL of solution. With the potato cores in the beaker we then put a watch glass over the top of the beaker to minimize the amount of solution that evaporates. We let the potato cores sit in the solution overnight.
We all know the osmolarity is when the average percent of mass become zero, so we put y = 0 and get the x = 0.3932M. By the calculation, we can know the osmolarity of sucrose within the potato is 0.3932M because the solution is isotonic. According to all the data table, graph, and the calculation we have for this experiment, our hypothesis “If the potato placed in a sucrose solution 0M or 0.2M, then it will be hypotonic. If the potato placed in a sucrose solution ranging from 0.4M to 1M, then it will be hypertonic.” is supported by the result of the
This proves that chemical stress affecting the cell membrane of the beet was caused by the adding of ethanol in higher concentrations because the alcohol affects the cell membrane by attaching the cell membrane like water does cause it the changing shape and create a hole big enough for more alcohol to get in. This also causes alcohol to damage the vacuole causing the betacyanin to get released and the red pigment to get transferred into the ethanol around the beet. In conclusion, the chemical stress affected the cell membrane of a beet cell, because of the higher amount of ethanol added to the beet caused the cell membrane to change shape which resulted in the betacyanin being released from the cells. These results affect me because I have always wanted to understand why anything that the beets get mixed with, food, water, bowls, etc, will turn
Entering of water into the cell from the environment is influenced by solute concentration, thus the tonicity of the placement of the cell as well as the presence of partially permeable membrane (Campbell 2008). So, the solute concentration in the cell will increase the flow of water into the cell because of osmotic gradient. Therefore, in the beginning of this experiment, it was assumed that the water would be diffused into the raw potato with salt and other potatoes would be stay same as was in the beginning. 3. Experiment C: Molecular weight and rate of diffusion This experiment was aimed to understand the relation between the molecular weight of a compound and its diffusing ability.
The determination of physical properties of food and related products are a pre-requisite for planning and production engineering. The common analytical measurements in food industrial processing are brix and pH. Due to the logarithmic nature of the measurement, even small changes in pH are significant whereby each pH value represents a ten-fold increase in acid concentration. Variations of pH can impact flavour, consistency, and shelf-life. A pH meter must be calibrated before each use to ensure accurate measurements.