Potato Osmosis Lab

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Osmosis in potatoes

Aim of the laboratory:
The aim of this lab is to analyse the effect that the concentration change of sucrose has on the potatoes' osmosis rate. This can be investigated by using potatoes of the same shape, size and length that are placed in different beakers with different concentrations of sucrose. The potatoes must be weighed prior to as well as posterior to the placement in the beakers to measure the difference of the size, length, and eventually shape of the potato subsequent to the exposure of osmosis. It is important to have equal and consistent shapes and lengths of the potatoes. The potatoes are to remain in the beakers with the sucrose solutions for around 30 minutes.

I prognosticate that the pieces
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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. A solution where the sucrose is equivalent to the potential of water is called an isotonic solution.

Independent: The sucrose solution's concentration where the potatoes are to be placed.

Dependent: The alterations of the weight in grams that take place in the potatoes prior to and posterior to the
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Filter paper
12. Pincett
13. Measuring cylinder (100 mL)

1. Extract 6 cylinder shaped pieces of baked potatoes using a corer.
2. Place each potato piece on a piece of filter paper.
3. Using a scalpel, cut each potato cylinder into pieces of 2 cm each by using a transparent plastic ruler to measure.
4. Place each piece of potato onto a weigh, measure each potato's initial mass. Ensure that each and every potato has the same mass in this case 2 grams.
5. Repeat step 1-4 but using King Edward potatoes instead of Baked Potato.
6. Label each beaker with the sucrose concentration.
7. Pour and mix the following amount of sucrose and water into 12 beakers using two different measuring cylinders, one for water and one for the sucrose solution. Look at table 1.1 as a reference to the amounts that need to be added.
8. Label each beaker with the concentration of sucrose.
9. Commence timing using a timer for 30 minutes.
10. After 30 minutes, take out the pieces of potatoes from the solutions with a pincett and place them on different filter papers so that they are not mixed with one another. Allow them to dry.
11. Construct columns for raw data and write down the initial and final mass of each and every piece of
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