The mass of the before the experiment was ranged from 8.520 g to 18.46g. The weight between each of the potato was different because our goal was to find the percent change in mass, which made the mass of the potato don’t have to be the same. The mass after the experiment was ranged from 7.280g to 15.05g. We could tell the solution concentration in 0.0M, and 0.2M make the potato’s mass increased which making the potato hypotonic. The mass decreased in the solutions of 0.4M, 0.6M, 0.8M, and 1M making them hypertonic.
Higher Concentration of Sucrose Lowers the Mass of a Potato Independent Variable: Concentration of Sucrose used Dependent Variable: Mass of each Potato after Experiment Constant: Size of Potato being used at room temperature Introduction We learned about hypertonic and hypotonic environments before this lab as well as what takes place during osmosis. Do potatoes loose or gain mass when soaked in specific solutions such as sugar or salts? Sugar is a large molecule and has low permeability. Potatoes are a starch which means it is composed of many polysaccharides, therefor has low permeability. Salts are also molecules with low permeability.
For example, the potato pieces were measured and cut using a standard ruler. As a result the length of the potato pieces were inaccurate by 0.1-0.2 cm. This could have caused misinterpretations and inconsistency in the data. Another limitation while conducting this experiment was that our working station and storage stations were different. As a result, once we finished working, we had to move the beakers containing the sugar solution and potato pieces to a secluded and secure location to avoid disturbance.
It is a substance that prevents the absorption of calcium, zinc, magnesium and iron. Another is gluten. While it is a type of protein, it can harm people who are allergic to it but it is commonly found in wheat, barley, spelt and millet. It is reduced by means of sprouting, leaving only nutrients necessary for a strong and more functional body. The issue on wheat As mentioned above, wheat has been raising some awareness because its gluten content is said to cause some gastric and digestive problems.
Having different temperatures of potatoes would help us see which one of three potato temperature would produce more enzymes. The dependant variable was the the amount of activity (bubbles) produced. Measuring this would help us determine which temperature of potato produced more activity. The potato with the most bubbles, the room temperature potato, would be the one with the most enzyme activity. There were many controlled variables.
The beanium demonstrates this as there are more of one kind bean than there are of another kind. The results of this experiment could have been compromised by a number of things. The scales used seemed unreliable. When the beans were removed from the scales the numbers would count down from the weight they previously displayed. On multiple occasions they would stop at at negative number.
It is brief in both length and content. The simple ways “we the people” can change the food industry seem too miniscule and ineffective in the face of what Kenner just illustrated to be an issue that is corrupt at a deep, fundamental level. Additionally, these suggestions being flashed onto the screen without the guidance of a voiceover feels like even the narrator is too overwhelmed himself or unable to offer a real solution. The appeal to nationalism is misguided, as the viewer now thinks differently about the inner workings of America’s industrial model. In that respect, playing “This Land is Our Land” in the background almost gives off an eerie vibe, creating the opposite effect than intended.
For instance, in this experiment, the balance used to measure the weight of the foods before and after being combusted, could only measure up to two decimal places which could have created an error in recording the actual total mass. Also, the method of this experiment involved plenty of human input which is inevitably more prone to errors. The calorimeter used to conduct this experiment was homemade and constructed with recycled items. This certainly led to an error considering that recycled materials could easily affect the accuracy of the data leading to imperfections. Due to this, a great amount of heat was lost to the environment since the apparatus was not in enclosed in order to prevent heat loss.
The idea that “food deserts” are the leading cause of obesity is broad, complicated and somewhat paradoxical. For example, “food deserts can occur in a community when available and accessible stores fail to offer healthy, affordable food” (Source A). With the idea that food deserts are the leading cause of obesity, this broad idea states that obesity can be cured by throwing down more grocery stores and problem solved. However, as stated in source C, “We have stressed throughout the course of our work that simply plopping down a grocery store doesn't mean that these problems are instantly solved” (Source C). This counters the idea provided in source A because it opens up the idea that there are other causes to the epidemic.
As there was a time limit for how long we had to conduct the experiment, we had to cut off the time at 35 minutes and then just have it overnight rather than observe it until 60 minutes and then do 24 hours. As an improvement, if we were able to have more time then we would have been able to produce more results and data points which could further improve the analysis providing stronger evidence. Another limitation which effected our experiment was the fact we had limited weighing scales in class which had to be shared between groups. Because of this there were times we had to wait longer than others between trials in order to be able to weigh the potato cylinders and record the change in mass. To improve this if the experiment were to be completed again, it would be ideal for every group to have a weighing scale each.