Science-Experiment
Salt from green beans
Name: Ashni Couprie and Dennise Susanto
Class: 5c
Introduction
From previous experiments we 've learned that salt is extracted from green beans. To be more specific: salt is extracted from when the beans are cooked in water in which salt has been dissolved.
This experiment is based upon the osmoses theory. According to this theory the cell walls of the green beans are what we call a semi permeable membrane. This membrane only lets water through and not the substance that is dissolved into the water, as in this case is NaCl. Because the concentration of the salt inside the cell and in the water is different equalization will occur. You can expect that the cells will take more water inside during this experiment, so the concentration of salt in the water changes because there is the same amount of salt in less water.
You could ask why the beans are being cooked in water which contains salt, when the beans themselves already contain salt. In this way we 've came to the following inquiry question on which this experiment has been based.
Inquiry Question: What is the relation between the amount of salt extracted from the green beans, when they are being cooked, and the amount of mol NaCl dissolved in this water?
Hypothesis: We expect them to be dependent from each other. If more salt is dissolved in the water the cell will have take in less water. If less salt is dissolved in the water the cells will have to take in more water, so the concentration will vary much more.
The concentration of salt in the water will have to be measured in this experiment. We will do this by titration. For this we will use a pipette, a burette and an Erlenmeyer. Before we can use these we have to clean them first by rinsing them three times with the same liquid. The burette will have to be read very precisely so all the drops in the top of the burette will be wiped off.
Experimental design
Instruments
* * burette (50mL) * pipette
Name: Ashni Couprie and Dennise Susanto
Class: 5c
Introduction
From previous experiments we 've learned that salt is extracted from green beans. To be more specific: salt is extracted from when the beans are cooked in water in which salt has been dissolved.
This experiment is based upon the osmoses theory. According to this theory the cell walls of the green beans are what we call a semi permeable membrane. This membrane only lets water through and not the substance that is dissolved into the water, as in this case is NaCl. Because the concentration of the salt inside the cell and in the water is different equalization will occur. You can expect that the cells will take more water inside during this experiment, so the concentration of salt in the water changes because there is the same amount of salt in less water.
You could ask why the beans are being cooked in water which contains salt, when the beans themselves already contain salt. In this way we 've came to the following inquiry question on which this experiment has been based.
Inquiry Question: What is the relation between the amount of salt extracted from the green beans, when they are being cooked, and the amount of mol NaCl dissolved in this water?
Hypothesis: We expect them to be dependent from each other. If more salt is dissolved in the water the cell will have take in less water. If less salt is dissolved in the water the cells will have to take in more water, so the concentration will vary much more.
The concentration of salt in the water will have to be measured in this experiment. We will do this by titration. For this we will use a pipette, a burette and an Erlenmeyer. Before we can use these we have to clean them first by rinsing them three times with the same liquid. The burette will have to be read very precisely so all the drops in the top of the burette will be wiped off.
Experimental design
Instruments
* * burette (50mL) * pipette
Bibliography: http://interglot.com/interglotresult.php?word=ingredient&SrcLang=1&DstLang=2&sug=ingredi%EBnt www.wikipedia.org