Lab 1 Diffusion‚ Osmosis‚ and Water Potential of Glucose Problem: What effects will glucose have on diffusion‚ osmosis‚ and water potential? Background: All living things have certain requirements they must satisfy in order to remain alive. These include exchanging gases (usually CO2 and O2)‚ taking in water‚ minerals‚ and food‚ and eliminating wastes. These tasks ultimately occur at the cellular level‚ and require that molecules move through the membrane that surrounds the cell. There
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AP Biology August 23‚ 2012 Egg Osmosis Lab Definition of osmosis: The diffusion of water across a selectively permeable membrane from high to low concentrations Hypothesis: If I place an egg in vinegar‚ then the outer layer of the egg is going to become slimy and look like rubber. It will also become larger and bubbles will form on and around the egg. Hypothesis: If I place an egg in corn syrup‚ then the egg will become small and the outer layer will not look like rubber any longer. Day one:
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LAB EXERCISE: Diffusion and Osmosis Laboratory Objectives After completing this lab topic‚ you should be able to: 1. Describe the mechanism of diffusion at the molecular level. 2. List several factors that influence the rate of diffusion. 3. Explain why diffusion is important to cells. 4. Describe a selectively permeable membrane‚ and explain its role in osmosis. 5. Define hypotonic‚ hypertonic‚ and isotonic in terms of relative concentrations of osmotically active substances. 6. Discuss
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distilled‚ tap‚ salt‚ and soapy H2O Purpose: to test cohesion and adhesion of distilled H2O‚ tap H2O‚ salt H2O‚ and soapy H2O Materials: -pipet -penny -distilled H2O -tap H2O -salt H2O (see step 1) -soapy H2O (see step 2) -paper towel Procedure: 1. To make salt H2O mix salt with distilled H2O 2. To make soapy H2O mix soap with distilled H2O 3. Place penny with the Lincoln side up on top of a piece of paper towel 4. Fill pipet with distilled H2O and hold it about 3 cm above the penny 5
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Solute Concentration on the Mass of Apples Introduction Background: This lab involves the testing and measuring of water potential. Water potential (ψ) is the tendency of water to diffuse from one region to another. It measures the free energy available in water to do work. Pure water has a water potential of 0 (kpa--unit?). Water will move from an area of higher water potential to an area of lower water potential. Several factors‚ including temperature‚ pressure (ψp) and solute concentration (ψs)
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Scientific Paper on Diffusion 2 ABSTRACT The effect of molecular weight on the rate of diffusion was assessed using two tests: the glass tube test and the agar-water gel test. In the glass tube set-up‚ two cotton plugs soaked in two different substances (HCl and NH4OH) were inserted into the two ends of the glass tube. The substance with the lighter molecular weight value (NH4OH‚ M = 35.0459 g/mole) diffused at a faster rate (dAve = 25.8cm)‚ resulting in the formation of a white ring around the
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r Virtual Lab: Enzyme Controlled Reactions Instructions 1. Go to the following web-link in order to open the Virtual Lab: http://www.mhhe.com/biosci/genbio/virtual_labs_2K8/labs/BL_02/index.html 2. Open the Virtual Lab: Enzyme Controlled Reactions 3. The virtual lab simulation will be on the right side of the screen‚ and the “Question” column will be on the left side of the screen. 4. Click the monitor in the lab simulation to watch a video about enzyme action. 5. Click the “Information”
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eSciencelab.com biology lab #1 dissolved oxygen Determine which of the following observations are testable. For those that are testable: • Write a hypothesis and null hypothesis • What would be your experimental approach? • What are the dependant and independent variables? • What is your control? • How will you collect data? • How will you present your data (charts‚ graphs‚ types)? • How will you analyze your data? 1. When a plant is placed on a window sill‚ it grows faster than when it
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salt causes more dehydration. Variables: Independent- Salt Solution Dependent- Mass of Potato Control- Tap Water Materials: •Tap Water (50 ml for each cup) •Salt •Beaker •3 cups •3 pieces of potato •Scale Procedure: Step 1: Gather Materials. Step 2: Weigh each potato separately on the scale and record weight in grams on table. Step 3: Put each potato in a separate cup and add 50 ml of water to each cup‚ measure with beaker. Step 4: To create the 40% salt solution add 20 grams of
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Milky Jimenez Dr. Kebichi GE150: Survey of the Sciences Unit 1 Lab 1: The scientific Method Observations: There are 22 pieces of meat and 12 pieces of sausage linked together. 4/22 pieces of meat have maggots on them they also look older/less fresh Flies are flying around and lying on the meat. Meat on tables were uncovered Questions: 1. Are flies responsible for maggot formation? 2. Why are all these pieces of meat together 3. What would happened if some of the meat were covered 4. Why does
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