Lab Report: Diffusion And Osmosis

The items that were massed were the evaporating dish, watch glass, and NaCO3. The materials were massed once before and once after being heated in the drying oven. The mass of the evaporating Dish before was 46.57 g; while after being heating was 60.15 g. The mass of the watch glass before was 57.97 g and after was 48.75g. There were two masses taken for the substance NaHCO3- one with the evaporating dish and one without, subtracted out after the lab was concluded. The mass of the substance with the dish was 48.79 g before and 62.33 g after; meanwhile, the mass of the substance without the dish was 2.22 g before and 2.18 g after. The mass of the NaHCO3 had changed after the reaction occurred along with after it was placed on the hot plate and being in the drying oven. When the reactants were in the evaporating dish with the hotplate on, the acetic acid and sodium had been chemically bonded in a combustion compound. The mass went from two different reactants to one product and two evaporated

Students first prepped for the lab by cleaning out the crucible. Three boiling chips were added in the crucible once it was wiped out with a paper towel. The crucible was then placed on a clay triangle two finger widths above the Fischer burner. After 10 minutes of the crucible being directly under the flame, the it was clean and students allowed time for it to cool down. Next, the students from then on used tongs to transport the crucible from weighing it and back to the clay triangle. Now, they are ready to start the lab. The empty crucible is weighed by and the weight was recorded. Then the students used a disposable pipet and put close to 4.0 grams of their milk sample in their crucible on the scale. The crucible was then placed back on

The results do not support the hypothesis that a higher surface area to volume ratio would result in sulphuric acid being diffused into the agar cubes in the shortest amount of time. This is evident in the results as the exact opposite to what was predicted occurred. Instead of the smallest cube with the largest surface area to volume ratio of 1cm3 having the quickest diffusion rate, it conversely took the longest at 0.092 cm3 per second, whilst the 2cm3 cube with 0.0384 cm3 per second took the least amount of time. This directly refutes the hypothesis. There was also no consistent trend evident in the results. Between the two largest blocks of 2cm3 and 3cm3, there was only a 0.00243 cm3 per second, however, and in contrast to the hypothesis,

In each individual beaker, they were filled with solutions made up of 0% sucrose, 10% sucrose, 20% sucrose, 30% sucrose, 40% sucrose, and finally the unknown percentage of sucrose.

Acids are proton donors in chemical reactions which increase the number of hydrogen ions in a solution while bases are proton acceptors in reactions which reduce the number of hydrogen ions in a solution. Therefore, an acidic solution has more hydrogen ions than a basic solution; and basic solution has more hydroxide ions than an acidic solution. Acid substances taste sour. They have a pH lower than 7 and turns blue litmus paper into red. Meanwhile, bases are slippery and taste bitter. Its pH is greater than 7 and turns red litmus paper into blue.

Numerous changes occurred to the salt and potato from the start to end of the experiment. At the starting of the experiment, the mass of the potato was 16.4 grams; while at the end the mass decreased, by 1.4 grams, to give a mass of 15.0 grams. Also, at the starting, the salt was completely white and was completely dry, at the end though the salt became wet, soggy and changed in color to yellow. Lastly, the salt on the potato spread out and not a lot of salt was found on the potato compared to the start of the experiment.

The objective of the lab was to understand the Law of Conservation of Mass. The Law of Conservation of Mass states that matter can be changed from one form into another, mixtures can be separated or made, and pure substances can be decomposed, but the total amount of mass remains constant. For example, from our experiment in the lab, we observed mass of the mixture of aqueous Sodium Sulfide and aqueous Zinc chloride turned white color. After the filtration, and all the water was evaporated, we measured the mass very close to what we had started at the beginning. The error in mass occurred because of the remained residue (solute) in the beaker. We were unable to completely clean water, and some mass was added because we couldn’t evaporate

My hypothesis was correct. The raisins increased in mass because of the absorption of the water. The mass of the raisins before they were put in the warm water was 2.69 grams. The mass of the raisins after were put in the warm water was 3.13 grams. The mass of the raisins increased .44 grams during the process of osmosis. The water level decreased when the raisins absorbed it. Before the raisins were put in, the water level was 50mL. After the raisins sat in the water for 20 minutes and then taken out, the water level was 47mL. The water level decreased

In this lab I will be exploring how temperature impacts the rate of osmosis by placing pieces of potato of equal size in solutions of different temperatures and observing the change in mass of potato after a given period of time. The change in mass will indicate the rate of osmosis.

The purpose of this research project was to find out how each of these rocks break down with the addition of the water cycle as well as temperature changes. My parents graciously took me to Penn’s cave, noticing the karst topography, I was fascinating how things can come apart then come back together to be created. It was fascinating to see the creation process and the pressure from the precipitation and the climate it outs pressure onto the rocks in our environment with taking 80 rocks and exposed them to multiple cycles of freezing and thawing with the addition of water in the freezing. Also, at the end of the freeze and thaw process, I placed the rocks out at room temperature to dry them out then I placed them into the oven to dry them out completely.

We then filtered the mixture through a funnel and glass wool to get rid of the chips (into a florence flask)

This experiment is an attempt to investigate the amount of water potential across root storage plant species. The root storage plant species that shall be used are the carrot and the potato and the method that shall be used is known as Chardakov’s method. Water potential is the tendency of water to enter or leave a cell. Water moves from an area or region of low water potential to an area of high water potential. It is important to note that the highest water potential is 0(the water potential of pure water) and the other water potential values are in negative numbers .

What are effects of the volume of a potato and the amount of weight it loses when placed in salt solution?

In this lab when looking at cells, we observed the salinity and osmolarity of the cell when placed in the environment. With the different concentrations of NaCl, we are able to see how different environment can constrain an organism and see the wide range of responses to regulate in cell’s osmolarity. The cells we studied was sheep red blood cells (erythrocyte), because they are the most studied membrane system and therefore used as ideal membrane to study the relationship between water and the passing of the different concentration of NaCl across the membrane.

It justifies the idea that increasing the concentration of sucrose does in fact speed up the rate of osmosis, an therefore increase the mass of the Visking tube. This happens due to the water molecules moving from a high water concentration to a low water concentration. Another reason why this hypothesis is correct is because sucrose particles are too large to go through the membrane therefore the sucrose does not diffuse into the water. According to the mean graph there is a clear outline that indicates constant acceleration, which justifies that the increase of the independent variable affects the dependent