Effect of Osmosis on Potato
Effect of Osmosis on Potato
Aim: To investigate the effect osmosis has on potato pieces that are placed in different concentrations of sugar solutions in water.
Hypothesis: I believe that the more saturated the solution is the lighter the potato will be, and the potato in the clear water will weigh more after being left in the solution over a 24 hour period. This is because the cell membranes in the potato act as semi permeable membranes (meaning that they only allow certain molecules through). In the clear water the potato will gain mass because the potato will gain water from the solution around it from osmosis. This osmosis effect is the flow of water across the semi permeable membrane from a solution of higher water potential (water) to one with a lower water potential (potato). The potato will allow water into it to even out the sugar concentration between the solution and the potato. Therefore the potato will gain mass in clear water.
As the concentration of the sugar in the water increases the potato loses more and more mass because the difference in water potential between the inside of the potato cells and the outside solution gets more and more different. This means that when the potato is placed in the higher sugar concentration solutions more water will move out of the potato from osmosis.
Independent Variable: The amount of sugar in each solution of water (4 teaspoons, 3 teaspoons, 2 teaspoons, 1 teaspoon, and no sugar)
Dependent Variable: The weight of the potato after being left in the solution for 24 hours and dried out.
Controlled Variables:
• Amount of water used- 150mls
• Temperature of solution- all kept in same room for similar temperature
• Weight of potato- 20 grams each piece
• Type of potato- all pieces are cut from one big potato
• Type of cup- all glass
• Weighing machine- all pieces are weighed on the same machine for consistent and accurate results
Materials:
• Boiling water
• 5 cups of the same type
• Weighing machine
Aim: To investigate the effect osmosis has on potato pieces that are placed in different concentrations of sugar solutions in water.
Hypothesis: I believe that the more saturated the solution is the lighter the potato will be, and the potato in the clear water will weigh more after being left in the solution over a 24 hour period. This is because the cell membranes in the potato act as semi permeable membranes (meaning that they only allow certain molecules through). In the clear water the potato will gain mass because the potato will gain water from the solution around it from osmosis. This osmosis effect is the flow of water across the semi permeable membrane from a solution of higher water potential (water) to one with a lower water potential (potato). The potato will allow water into it to even out the sugar concentration between the solution and the potato. Therefore the potato will gain mass in clear water.
As the concentration of the sugar in the water increases the potato loses more and more mass because the difference in water potential between the inside of the potato cells and the outside solution gets more and more different. This means that when the potato is placed in the higher sugar concentration solutions more water will move out of the potato from osmosis.
Independent Variable: The amount of sugar in each solution of water (4 teaspoons, 3 teaspoons, 2 teaspoons, 1 teaspoon, and no sugar)
Dependent Variable: The weight of the potato after being left in the solution for 24 hours and dried out.
Controlled Variables:
• Amount of water used- 150mls
• Temperature of solution- all kept in same room for similar temperature
• Weight of potato- 20 grams each piece
• Type of potato- all pieces are cut from one big potato
• Type of cup- all glass
• Weighing machine- all pieces are weighed on the same machine for consistent and accurate results
Materials:
• Boiling water
• 5 cups of the same type
• Weighing machine