The solution that have a molarity of 0, cause the object to be isotonic. If the temperature of the glucose solutions that had different molarities increased, the reaction of the potatoes weight would have happened faster. And vice versa, if the temperature of the glucose solutions that had different molarities decreased, then the reaction of the potatoes weight would have happened slower. If someone used animal cells instead of plant cells in this experiment, nothing would change because the only difference between plant cells and animal cells is the cytoplasm which has nothing to do with the experiment. A solution that is five percent glucose would be isotonic compared to red blood cells.
Surface Area to Volume Ratio shows the amount of area the entity has versus the amount of space inside the entity. If the entity was a cell for example, a larger ratio is preferred because when the cell grows and gains a smaller ratio the cell will divide because the volume inside had too much demand for the surface area. Therefore, the hypothesis will be: The larger the surface area to volume ratio the potato has, the weight will have more of a dramatic change. Variables Independent Surface Area to Volume Ratio Dependent The percentage weight change is dependent on surface area of potato Controlled The amount of salt solution used Percentage of salt in solution Length of time the potato is sat in water Materials needed 3 Potatoes 600 ml 15% salt solution Utensils 4x 300 ml beaker Knife Cutting board Scale Ruler Procedure 1. 8 rectangular prisms will be cut from the potatoes;
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.
Test at least 3 other substances in your house using the iodine, to determine if starch is present. Suggestions include different types of paper, bread, vegetables, etc. Describe what happened, and which substances you tested contained starch. (25 points) The iodine turned a dark blue almost purple color when it was combined with starch. I tested iodine on a piece of cut potato and once in contact it turned a dark blue-purple color therefore stating starch was present.
Name: Simon Lau An Investigation to find out how the Concentration of a Salt Solution will affect the mass of a Potato Investigation Background Information: In this investigation we are going to see how osmosis occurs in a potato and affects the mass by reducing or adding onto it. Osmosis is the diffusion of water between a semi-permeable membrane from a higher concentration to a lower concentration. Variables that can be explored in this investigation is how the concentration of salt solution could affect the mass as well as how the size of potato could affect the mass. Research Question: How does the concentration of a salt solution, increased by increments of 2.0% (±0.1% molar) affect the mass of a potato (± 1g) over 30 minutes? (ç0.1 minutes) Hypothesis: My
: 1-2 _____ 3-4 _____ 5-6 _____ 7-8 _____ More than 8 _____ How many of the meals away from home are at restaurants? : 1-2 _____ 3-4 _____ 5-6 _____ 7-8 _____ More than 8 _____ On a scale of one to ten do you think that changing your diet and lifestyle habits and help reduce the symptoms of fibromyalgia? Circle your answer. (one being not at all and 10 being absolutely yes). Not at all 1 2 3 4 5 6 7 8 9 10 Absolutely What other information do I need to know or understand in order to help you meet your
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.
The hypothesis we came up with for this project was that in the distilled water there wouldn't be no change in the potato, we wouldn’t see a gain or loss with the water sitting in the beaker. The beaker with the 30% Sucrose and Distilled water we predicted that there was going to be weight gain to the potato. And for the distilled water with the 30% sucrose and we predicted weight loss. But the results came out to be the first bag content being isotonic the second bag came out to be hypotonic and lastly the result came out to be
A 2.54x2.54 cm of warm Potato was placed in 16x100mm Test Tubes numbered 5. A 2.54x2.54 cm of cold Potato was placed in 16x100mm Test Tubes numbered 6. A 2.54x2.54 cm of warm Potato was placed in 16x100mm Test Tubes numbered 7. A 2.54x2.54 cm of cold Potato was placed in 16x100mm Test Tubes numbered 8. 113.398 g of 3% Hydrogen Peroxide was placed in a 16x100mm Test Tube labeled 1.
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. In reference to a study conducted by Irfan Nadiadi and Sarah Mugharbil (2007), the end results of