of osmosis of tap water of Solanum tuberosum L. Solanum tuberosum L.‚ also known as potato‚ was the selected plant to be tested because it was easy to measure the percentage change in mass due to the osmosis of water into the tissue. RESEARCH QUESTION How does the surface area to volume ratio of potato tissue (Solanum tuberosum L.) affect the rate of osmosis of tap water? HYPOTHESIS The smallest cube of potato (1x1x1)‚ having a higher surface area to volume ratio‚ will have the fastest rate of
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tubing lab and the potato lab. In the first experiment‚ the dialysis tubing acted as a semi-permeable membrane. A semi-permeable membrane is a membrane that allows certain substances to pass through. In this experiment‚ several variables‚ including glucose‚ starch‚ and iodine potassium iodide were tested for permeability through the dialysis tubing. In the second experiment‚ several potato tuber cylinders were tested in different sucrose solutions. The potato cylinders were tested
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Kevin Noperi Mrs Lowe English 575 23 October 2014 The Addiction Of Potato Chips Leaving my comfort zone was an experience that will made me feel uncormatble at first but then want me to get out of my comfort zone more. For example; I think conquering my addiction will be a good thing because that is one less thing to worry about in my life. But leaving my comfort zone is hard because I don’t like to change myself. Let’s see how my experience goes. Leaving my comfort zone experience is affected
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Conclusion The research question that I asked myself before the experiment was “What is the osmotic potential of potato?” The answer I got after the experiment was that the osmotic potential of potato is very high because this experiment exactly showed what happened when there is Osmosis present and the following information will prove it. Our results greatly showed that there has been osmosis present. Osmosis is the diffusion of water through a partially permeable membrane from a region of lower
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Transformation of Amyloplasts into Chloroplasts in Potato Tubers’ Received for publication November 9‚ 1983 and in revised form January 19‚ 1984 YU S. ZHU‚ DENISE L. MERKLE-LEHMAN‚ SHAIN D. KUNG* Department of Biological Sciences‚ University of Maryland Baltimore County‚ Catonsville‚ Maryland 21228 ABSTRACT The transformation of amyloplast into chloroplasts in potato (Solawum tuberosum L.) tuber tissue can be induced by light. Excised potato tuber discs illuminated with white light of 3000
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Potato Osmosis and Diffusion Lab Report Emily Cocq Research Question: Will there be a difference in the experimented potato cores after being subjected to high concentrations of sugar? Introduction: 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
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of salt concentration on potatoes. Scope In this investigation three square pieces of potato were placed into individual beakers containing different salt concentrations of 0%‚ 10% and 20% and observed for 120min. Hypothesis The theory behind this experiment was that the piece of potato placed into the 0% salt solution would increase in weight and size as it is a hypertonic solution. The pieces of potato placed into the 10% and 20% salt solution would theoretically decrease in weight and size
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activity between the solution and a potato chip of a given size. The potato chips were cut to size‚ then added to a water based sugar solution‚ where the variable was the amount of sugar added. The potato chips were cut to size by a potato chip cutter‚ leaving them all roughly the same size‚ then further adaptations to the potatoes were made using a sharp knife in order to allow the potatoes to be re-sized to a more accurate size in comparison to the other potato chips. Strategy To create a
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from potato starch – extracting starch In this activity you are going to extract starch from potatoes. This starch can be used to make a plastic. A similar process is used in industry to extract starch‚ which is then used in a number of products‚ including food and packaging. You will need: q q q q q q Approx 100 g clean (not muddy) potatoes Grater Tea strainer Distilled water Pestle and mortar 100 cm3 measuring cylinder. What to do q q q q q Grate about 100 g potato. The
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substances in the cells of a potato using Osmosis. I predict that the potato in the higher concentration of salt solution will lose an increasingly high amount of weight. I think this because the higher the concentration in salt‚ the more water particles will move through the potato cell’s semi-permeable membranes to try and balance the salt concentration. For example‚ if you placed a larger piece of potato into a beaker of an almost 100% salt solution; the potato would completely shrivel up because
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