duration of 24 hours in varying concentration levels (2%‚ 5%‚ 10%‚ 20% and 25%) of sodium chloride (table salt)? HYPOTHESIS Solanum tuberosum L. final masses will decline as the concentration (2%‚ 5%‚ 10%‚ 20% and 25%) of sodium chloride increases. Potato slices placed in distilled water will have higher mass percentage due to the cells becoming turgid. BACKGROUND INFORMATION Diffusion is the movement of molecules from a hypertonic (high concentration solute) to the hypotonic (low concentration
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commonly known as pill bugs and potato bugs. The objective of this experiment is to determine which kinds of habitats potato bugs favor. Potato bugs have an innate behavior called taxis which will cause the animal to move away from a stimulus that is unwanted and towards a stimulus that is favored. Different stimuli which can cause taxis to occur are light‚ sound‚ moisture‚ heat‚ or chemicals. To narrow the possibilities‚ this specific trial will test whether potato bugs favor fresh water environments
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molecules are randomly distributed throughout an object‚ with all areas having an equal concentration.For this particular investigation I think that the lower the concentration of the salt solution in the test tube‚ the larger the increase in mass of the potato chip will be. This is because the water molecules pass from a high concentration. Therefore‚ I believe that the chips that are in the tubes containing a higher concentration of water than salt will have a larger mass than chips in tubes with higher
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SCM3006 Operations and Supply Chain Management Group Project Product: Baked Potato 1. Introduction 1.0 Introduce Baked Potato A baked potato is sometimes called a jacket potato in the United Kingdom. The baked potato has been popular in the UK and French for many years. In the mid-19th century‚ jacket potatoes were sold on the streets by hawkers during the autumn and winter months. In London‚ it was estimated that some 10 tons of baked potatoes were sold each day by this
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gradient. Hypothesis: Will a high concentration of salt solution affect the mass of a potato chip? Variables Controlled variables: -The sizes of the potato chips. Bigger size of potato chips will weigh heavier and the smaller potato chips will weigh lighter‚ if we don’t use the same size of potato chips throughout the experiment‚ we won’t get an ideal result‚ there will be great differences between the mass of potato chips. -The duration of experiment. The duration of the experiment must be the same
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Diffusion of Ammonium hydroxide with red litmus paper Definition of diffusion 1. Diffusion is the process in which particles move from an area of high concentration to an area of low concentration in order to evenly spread out. 2 Diagram. 3. During the diffusion tube experiment I noted that firstly ammonium hydroxide was placed on to a piece of cotton wool. The cotton wool (with the ammonium hydroxide) was then placed in to a diffusion tube containing around 10 pieces of curled red
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pressure exerted on either side of the semi-permeable membrane. A potato (Solanum Tuberosum) contains 92% water‚ which is an osmotically active component. The precise osmotic potential of sweet potatoes is however unknown. The osmotic potential of sucrose is know to be at 20 oC‚ the osmotic potential of sucrose is 2.436 MPa2. The rate of osmosis will be calculated by measuring the percentage change in mass of a piece of potato‚ that has been submerged in a specific concentration of sucrose over
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Q.1: What appears to happen to the average levels of duplication as you look across the columns from left to right? When we look across the columns from left to right‚ the average levels of duplication reduces. The purchase duplication table has been rearranged by the size of the brand‚ with rows and columns in descending brand penetration level. Average duplications of each brand are calculated. This clearly shows that the proportion of the buyers of one brand who also bought another particular
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IDENTIFICATION AND CLASSIFICATION OF PARAMETERS THAT MEASURE FITNESS OF EACH PRODUCT I. INTRODUCTION Potato is a cool-season vegetable that ranks with wheat and rice as one of the most important staple crops in the human diet around the world. The white potato is referred to as the "Irish potato" because it is associated with the potato famine in Ireland in the 19th century. Potatoes are not roots but specialized underground storage stems called "tubers." Maximal tuber formation occurs at soil
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Potato Lab Report: Effects of Sucrose Solutions on Potato Cells and Water Potential Abstract: Osmosis is a process by which molecules of a solvent tend to pass through a semipermeable membrane from a less concentrated solution into a more concentrated one‚ thus equalizing the concentrations on each side of the membrane. In this experiment‚ we learn about Osmosis and Diffusion through potato cores in different concentration of sucrose
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