Determing the Osmolarity of a Potato 
Determining the Osmolarity of a Potato
Mishal Hasan
Abstract
Students in Biology find it difficult to understand the concept of tonicity and osmolarity in a real time situation. In this investigation, several concentrations of sucrose were used to determine the osmolarity of a potato. It was found that the concentration of sucrose was close to 3.6 in the potato used showing that it was isotonic. Anything above caused the potato to gain weight showing that it was a hypotonic solution and anything below caused the potato to lose weight showing that it is a hypertonic solution. Teachers can use this experiment to help teach students the concept of osmolarity and tonicity in a real time situation. Introduction
Sucrose is a carbohydrate that is used for energy. Potatoes contain 1% fructose, glucose, and sucrose by weight [1]. That is a very small amount to how much weight it contains. Molecules are constantly moving and tend to move from a region of higher concentration to a region of lower concentration. Diffusion is the net movement of molecules down their concentration gradient. Diffusion can occur in gases, in liquids, or through solids.
Osmosis is the process of water moving across the membrane from an area of high concentration to low concentration. Osmosis is a special case of diffusion where now water is moving across the membrane. [3]This process continues until both sides of the membrane are at a dynamic equilibrium state. A hypertonic solution is a solution that contains more solutes on the outside than the inside of the cell, which causes the water move from a high concentration to a low concentration area. If this happens in the potato then the potato will lose weight because the water will have left its cells. If there was a potato cell in a hypotonic solution it will have gained weight because it would be gaining water. The water is moving from outside the cell to inside the cell because of the low concentration of water in the cell. It
has a low
Mishal Hasan
Abstract
Students in Biology find it difficult to understand the concept of tonicity and osmolarity in a real time situation. In this investigation, several concentrations of sucrose were used to determine the osmolarity of a potato. It was found that the concentration of sucrose was close to 3.6 in the potato used showing that it was isotonic. Anything above caused the potato to gain weight showing that it was a hypotonic solution and anything below caused the potato to lose weight showing that it is a hypertonic solution. Teachers can use this experiment to help teach students the concept of osmolarity and tonicity in a real time situation. Introduction
Sucrose is a carbohydrate that is used for energy. Potatoes contain 1% fructose, glucose, and sucrose by weight [1]. That is a very small amount to how much weight it contains. Molecules are constantly moving and tend to move from a region of higher concentration to a region of lower concentration. Diffusion is the net movement of molecules down their concentration gradient. Diffusion can occur in gases, in liquids, or through solids.
Osmosis is the process of water moving across the membrane from an area of high concentration to low concentration. Osmosis is a special case of diffusion where now water is moving across the membrane. [3]This process continues until both sides of the membrane are at a dynamic equilibrium state. A hypertonic solution is a solution that contains more solutes on the outside than the inside of the cell, which causes the water move from a high concentration to a low concentration area. If this happens in the potato then the potato will lose weight because the water will have left its cells. If there was a potato cell in a hypotonic solution it will have gained weight because it would be gaining water. The water is moving from outside the cell to inside the cell because of the low concentration of water in the cell. It
has a low
References: 1-Bruso, Jessica. “The Natural Sugar Concentration in Potatoes.” SFGate. Hearst Communications, n.d. Web. 23 Oct. 2014. <http://healthyeating.sfgate.com/naturalsugar-concentration-potatoes-3481.html>. 2-Kosinski, Robert. “Osmosis and the Water Potential of Potato Tissue.” Oct. 2014. MS. 3-Holtzclaw, Theresa Knapp. "Diffusion and Osmosis." The Biology Place. Pearson, n.d. Web. 19 Oct. 2014. <http//:www.phschool.com/science/biology_place/labbench/lab1/ intro.html>. 4-Education, Clayton. “The Effect of Osmosis on Potatoes.” 19 Sept. 2011. Raw data.