The effect of Sodium Chloride (NaCl) salt concentration on osmosis in potato cells The movement of substances in plant cells involves many processes and systems‚ all of which may affect the plant bio-chemically and physically‚ and one of these processes is osmosis. Osmosis is the flow of water through a semi-permeable membrane of a cell moving from an area of higher water potential to an area of lower water potential until reaching equilibrium known as isotonic. Before reaching the point of being
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AT1- Osmosis In Potatoes Aim: Investigate the movement of osmosis through a selectively permeable membrane‚ in this case potato. Introduction: Osmosis is the movement of water through a semi permeable membrane‚ separating solutions of different concentrations. The water passes from a region of high concentration to a region of low concentration‚ until the two concentrations are equal in concentrations of water. Many cell membranes behave as semi permeable membranes‚ and osmosis
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Baseball‚ hot dogs‚ potato chips‚ and pop. What can be more American than that? The potato chip is the king of salty‚ crunchy snacks. Potato chips originated in New England in 1853 at Moon Lake Lodge in Saratoga Springs‚ New York. The inventor‚ a chef named George Crum‚ was part Native American and part African American and a guide in the Adirondack area. The potato chip was invented when a dinner guest returned his fried potatoes to Chef George Crum because they were not crunchy enough. After returning
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Hypothesis The more hypertonic potato cores are to sucrose solution‚ the more weight potato cores gain. On the other hand‚ potato cores will decrease in weight when it is hypotonic to sucrose solution. Variables: Dependent: The final mass of the potato cores Independent: Concentration of sucrose Controlled: Size of potato‚ time spent in solution‚ amount of solution Method for Collecting Data: We decided to do a range of about 4.84g per piece of potato in each concentration of sucrose
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I am going to investigate osmosis when potato is placed in different concentrations of sucrose. I am aiming to witness osmosis in 5 different concentrations of sucrose. I will use 5 varying concentrations so that I have a wider spread to compare the results‚ and check that I don’t have any anomalies Prediction Osmosis is the process of diffusion of water molecules from a weaker solution into a stronger solution‚ through a semi permeable membrane. The tiny pores in the membrane
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Water Concentration in Potato Cells Formal Lab Report Purpose: The purpose of this lab is to determine the concentration of water in potato cells. Method: To complete this task‚ we will first soak our potato cells in different concentrations of sugar solutions. Before we actually soak them‚ we will need to know the initial mass of the potato cores. After soaking‚ we will need to know the mass of the final core. We will use the data we collect to find the percent change in mass of the cores
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original 1M solution of Sucrose. This is therefore the only thing that is going to be altered as I am investigating how different percentage of water molecules affects the weight of the the potato thus the rate and direction of osmosis. Dependant Variable The dependant variable will be the mass of the potato as this is the variable I will be measuring. From this I can see the change in mass(g) and so work out the amount of water that has moved and the rate of the osmosis in a set time. This can
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Exchange‚ which started mostly after 1492 when Columbus traveled from the Old World to the New World‚ can be defined as the time when various items such as plants‚ technologies and food were carried from the New World to the Old‚ and vice-versa. The potato is a great example of the Columbian Exchange‚ seeing as how it was carried from the New World to the Old World‚ and had a significant impact on Europe‚ as well as other countries from various continents. Potatoes were first known to be grown in the
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that affects the rate of osmosis in a potato: * Time * Temperature * Molar * Sucrose solution * NaCl solution * Concentration of liquid * Age of the potato * Variety of the potato * Potassium‚ K(AQ) Factor Chosen: Different Molar of Sucrose Solution In this investigation I will change the molar of sucrose solution to find the increase or decrease in mass change and also the higher or lower the mass change of the potato chip from its original weight will determine
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tissue would loose more weight the higher the solute factor in the outside solution. When the potato tubers’ where placed in high-‐in-‐solute solutions it dehydrated the the potatoes tissue making it loose weight. The water inside the potato was forced to leave the inside of the tissues cells because of the higher solute
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