Water Potential Osmosis Experiment

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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 .
There are three major components of water potential and one of them is solute or osmotic potential (the amount by which water potential is reduced by the presence of solute
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This conveys that sucrose concentration shall affect water potential, therefore the higher the sucrose concentration, the lower the water potential.
This is how osmosis is linked to water potential and why experiments testing osmosis can be used to create methods to find and/or test water potential within plants. In addition to this, concentration of sucrose in a solution and in a plant cell or plant tissue shall have an effect on water potential.
The experiment shall use several concentrations of sucrose solution and a substance known as Methylene blue. A piece of potato/ carrot shall be placed in a boiling tube and the solution shall be poured into it. This tube shall have Methylene blue added into it. After incubation some of this solution shall be taken out with a pipette and inserted into a separate boiling tube containing the same sucrose solution however this solution shall be known as the pre-incubated solution. The drop shall be watched so as to see if the density of the water and concentration of sucrose has increased or not, displaying the water

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