This lab investigates the affect of sucrose on mitosis in onion root cells. The results of the experiment do not support the hypothesis. As the concentration of sucrose increases, the percent change in root length of the onion decreases. The individual data shows a 44.75% increase in the length of the onion root for the control group (0.0M). This is the highest percent change in onion root length. The solution is likely hypotonic. This means that it contains a higher concentration of water than concentration of solutes. As a result, water molecules move from the surrounding solution into the cell and the cell gains water. This models onion cells undergoing different stages of mitosis as they are provided with the nutrients needed for growth.
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The data collected exhibits a downward trend in the percent change in root length of the onion as the molarity of sucrose increases in the solution. Generally, plant cells do not require the presence of sucrose in its growth and development. This is because sucrose is already a product of photosynthesis. Therefore, availability of sucrose is extremely crucial to the process of cell division because “sugar application to the root system [results] in over-expression of genes which induce defense mechanisms within the plant” (“Research on Sugar Application to Crops”). The abundance of sucrose in the tested solutions creates hypertonic solutions. As concentration of sucrose increases, the water potential of the solution decreases. When the water potential of the solution is lower than the water potential of the cell, the solution is hypertonic because there are more solutes surrounding the cell rather than in it. Osmosis occurs as a result of this because water diffuses down the water potential gradient to achieve equilibrium. This causes the onion root to lose water because the water from the onion root cells move from an area of high water potential, out of the cell, to the solution that contains a higher concentration of sucrose. The observations above also show that as osmosis occurs, the onion cells begin to shrink and shrivel; this
The data collected exhibits a downward trend in the percent change in root length of the onion as the molarity of sucrose increases in the solution. Generally, plant cells do not require the presence of sucrose in its growth and development. This is because sucrose is already a product of photosynthesis. Therefore, availability of sucrose is extremely crucial to the process of cell division because “sugar application to the root system [results] in over-expression of genes which induce defense mechanisms within the plant” (“Research on Sugar Application to Crops”). The abundance of sucrose in the tested solutions creates hypertonic solutions. As concentration of sucrose increases, the water potential of the solution decreases. When the water potential of the solution is lower than the water potential of the cell, the solution is hypertonic because there are more solutes surrounding the cell rather than in it. Osmosis occurs as a result of this because water diffuses down the water potential gradient to achieve equilibrium. This causes the onion root to lose water because the water from the onion root cells move from an area of high water potential, out of the cell, to the solution that contains a higher concentration of sucrose. The observations above also show that as osmosis occurs, the onion cells begin to shrink and shrivel; this