# Potato Osmosis Lab Report

2784 Words 12 Pages
Register to read the introduction… Sodium chloride and distilled water. We used both of them and compared them to each other. We chose to use the 5 molar sodium chloride concentration and distilled water. However for the actual investigation we would use more concentrations that would go in-between the two extreme concentrations. We used a volume of 60ml and 20ml. Then out of the two we chose the one that showed us the most promising results to use for the main investigation. We ended up choosing the 60ml as it showed more results with osmosis occurring that …show more content…
The correlation portrays that as the concentration of the solution increases, the mass of the potato decreases. As the potato was placed into the solution the mass of the potatoes increased. The increasing of mass means that the volume of water inside the potato would have increased .this is all due to osmosis. The water particles from inside the potato diffused to come into the concentrated sodium chloride. These results prove that my prediction is correct. However you notice that there is a more apparent difference between the distilled water and the two molar sodium chloride than the five molar sodium chloride and two molar sodium chloride. In distilled water, the osmosis movement would be water diffusing into the potato. Whilst in the two molar sodium chloride, the diffusion would have been occurring in the opposite direction instead of the water going in the potato the water could be diffusing out of the …show more content…
| |-23.6% | | |

|Potato |Mass increase/decrease (1dp) |Height increase/decrease (1dp) |Weight increase/decrease (1dp)|
|1 |3.2-2.96 =0.24/2.99x100= 8.1% |3.5-3.5= 0/3.5x100= 0% |1-1=0/1x100=0% |
|2 |2.36-2.96= -0.6/2.96x100= |3.3-3.5= -0.2/3.5x100= -5.7% |0.9-1= -0.1/1x100= -10% |
| |-20.3% | | |
|3 |2.3-2.96= -0.53/2.96x100= |3.3-3.5= -0.2/3.5x100= -5.7% |0.9-1= -0.1/1x100= -10% |
| |-22.3% | | |
|4 |2.26-2.96= -0.7/2.96x100= |3.3-3.5= -0.2/3.5x100= -5.7% |0.9-1= -0.1/1x100= -10% |
| |-23.6% | |

• ## Red Onion Cells Lab Report

When both were placed in a 1.0 M sucrose condition, the sweet potato lost only 2.19 grams while the white lost 5.82 because since the white had less concentration of sucrose, it required more water to leave the cell to reach equilibrium with the solution. This exemplifies the effect of molar concentration on the movement of water. A greater solute concentration results in a lower water potential. Since water flows from high to low water potential, more water moved into the sweet potato cell (5.50 grams compared to the white potato’s 2.3 grams) in a 0 M solution because it contains more solute inside; this is why the water potential of the sweet potato is lower than that of the white…

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• ## Potato Lab Report

The percent change in mass of the potato segments is positive when placed in concentrations of 0.0 and 0.1M of glucose. At these two concentrations, a hypertonic environment was observed within the segment cells. The percent change in mass of the potato cells is negative when placed in concentrations of over 0.3M to 0.4M, 0.5M, and 0.6M of sucrose. At these three concentrations, a hypotonic environment was observed within the cell. According to the data, a line of best fit crosses the x-axis where an isotonic relative osmotic concentration is achieved.…

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• ## Fava Bean Case Study

Green onion- 1, chopped Nutritional Information: 1. Total Fat – 46.6g 2. Sodium- 131.6g 3. Total Carbs- 44.5g 4. Fiber- 5.6g 5.…

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• ## Potato Osmosis In Potato

A hypotonic solution requires a lower osmotic pressure than the solution to which it is compared. Water is then forced into the protein lined channels; this increased mass of the solution creates a blockade which decreases the ration that the solution leaves the cell and increases the rate of solutions that enter the cell expanding the cell. (Sciencing, 2018) This was observed in the distilled water test-tube. A hypertonic solution is the opposite where it requires a higher osmotic pressure than the solution to which it is compared. This was observed in the 1%, 3%, 5% test tube where after 24 hours the potatoes gained in mass.…

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• ## Cell Size Experiment

The different solutions used were 5% ovalbumin and 1M NaCl. Both solutions were injected into two different dialysis tubes and submerged into distilled water. Expectations/Hypothesis of the Experimental Outcome- By the end of this experiment, I think that the solution with the most density will have the most change in density. Data Table…

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• ## Carcass Case Study

The back fat to score of marbling ratio increased with extra protein as it has a greater effect on back fat rather than marbling. In economical situation, the effect on marbling which is positive can be offset by the effect of increasing back fat and grades of yield, which is the negative effect. Grain Processing Cattle which is supplemented with average across grains such as corn wheat milo, fed with steam flaked grains, had rib eye area which is larger, higher thickness of fat, but unfortunately, the marbling is less than cattle fed dry rolled grains. Deposition of sub cutaneous fat increase as digestion starch increases. Vitamin…

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• ## Carbohydrates Lab Essay

The potatoes are a diversity of nutrients that it defines them very clearly in carbohydrates. For instance, a medium-sized potato counts as a cup of starchy vegetables, although it also provides several vitamins and minerals. (Fantar et al. 2009) So the potato occupies 20 percent and it is very rich with the starch nutrients to have an orange or yellow color on it. On the other hand, the unions have nearly 70 percent of the water and they have a darker brown solution that makes more reducing sugars to the yellow-orange color of the potato juice.…

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• ## Fruit Peels Essay

It is observed that the use of higher peels masses in microwave, accelerate the evaporation of water with higher drying rates, that tends to lose some properties of the dried material which is reflected on the product quality. While, drying the highest masses in oven took the required time of drying rate and thereby, the quality was improved. 4- Mathematical models Non-linear regression was used to obtain each parameter value of every model. The results of statistical analyses undertaken on these models are given in Tables 3 and 4 at 50g for different fruit peels in oven and microwave, respectively. It was noticed in the case of oven drying that Newton and Henderson and Pabis models showed good agreement with orange and lemon peels, while Page and Modified Page (I) gave the best descriptive models for…

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• ## Potato Cell Experiment Essay

This would reduce the variation of the cube sizes, and discrepancies in weight, effectively making the experiment more precise. Conclusion: It can be concluded from the above results, and supported by the theory previous, that the cubes placed in the mostly strongly concentrated solute will lose significantly greater mass than those placed in distilled water (the least strongly concentrated solute). Additionally, the cubes with the largest surface area to volume ratio migrated the water molecules most efficiently, and the analysis of these results can be used to determine the approximate salinity concentration of the potato cells (2.5%). It has been concluded that both of these results support the theory, in addition to the both Hypothesis A and Hypothesis…

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• ## Nutritional Instructions: Colorive Apple-Orange-Carrot Juice

Apples- 2, deseeded, quartered and cored 5. Kale- 60 g, approx. 2 cup, chopped 6. Ginger root- 3 cm Nutritional information: 1. Carbohydrate- 19 g 2.…

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