Research Question: Will there be a difference in the experimented potato cores after being subjected to high concentrations of sugar?
Water can move through protein channels in cell membrane/cell walls. The water will move due to the water potential of the cells. If there is a greater concentration of solutes (chemicals) inside the cell than outside the cell and the chemicals can not move, then water will respond by moving into the cell. This process involves water gradients called water potentials. If one area has a great deal of water, it has a high water potential. If an area has a great deal of dissolved material (less water) it has a low water potential. Water will attempt to move down it gradient, that is, from high to low water potential. You job is to observe this using potato cores that are placed into various solutions of sugar water. The sugar is too big to easily move through the cell membrane/cell wall. So, depending on the water potential of the cells VS the solution water will move in or out.
Hypothesis: If the potato cores are exposed to a higher concentration of sucrose in water, then
Independent- Sucrose concentration of water
Dependent- Potato size
Controlled- Water level, size of cores, size of cups, type of potatoes
* Potato cores (4 per condition) * Sucrose solutions (.2, .4, .6, .8, 1.0) * Distilled water * Electronic balance * Plastic weighing tray * Plastic cups (6) * Graduated cylinder (50 ml) * Scalpel * Marking tape * Blue tweezers
1. Using marking tape, label 6 cups with the following solution types (.2, .4, .6, .8, 1.0 and Di water) 2. Place approximately 50 ml of the various solutions, each cup receiving a separate solution. Suggestion, measure the di water with the graduated cylinder, and fill the other cups to the same level
3. Obtain 24 potato cores