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Osmosis coursework.
For example if one of the potato tubes were to be one cm longer than the other tubes, the surface
area of the tube would be larger so there would be more space for osmosis to occur. Also, I can say
that the isotonic point is around 1.75 molar to 1.8. We got very reliable results which helped me to
come op with a firm conclusion. This decreases throughout the increasing molar concentration until
the change is minuscule (about 0.02g). When they obtain water by osmosis they commence to swell
but the cell wall prevents them from bursting. The mass decrease will be greater than the solution
concentration of water. This will give me a vary varied set of results from which I hope to make a
decent conclusion. When they take up water by osmosis they start to swell, but the cell wall prevents
them from bursting. I then stuck a label onto each boiling tubes that had the correct molecularly
strength or pure water sign written on. The molecules will continue to diffuse until the area in which
the molecules are found reaches a state of equilibrium, meaning that the molecules are randomly
distributed throughout an object, with no area having a higher or lower concentration than any other.
To do so, I have constructed a table with realistic possible dangers, and precautions I shall use to
prevent them. My prediction was accurate and thoughtful because I have used secondary information
about osmosis from libraries and the PC. The dependant variables I have chosen to measure are: the
mass of potato chip after osmosis and the volume of solution remaining after. The molecules will
continue to diffuse until the area in which the molecules are found reaches a state of equilibrium,
meaning that the molecules are randomly distributed throughout an object, with no area having a
higher or lower concentration than any other. If this is done with potato tissue we would see an
increase in volume and mass of the potato tissue because of the extra water. This liquid or
hydrostatic pressure works against osmosis. This would mean every potato piece would be the same
mass making it a fairer test. See other similar resources ?3.00 (no rating) 0 reviews BUY NOW Save
for later Not quite what you were looking for. From the graph an estimate to the concentration of the
potato cell can be made as 0.13 M, as this is the point where the potato is not increasing or
decreasing in mass, this is known as the isotonic point. This pattern carries on through the graph, and
even more mass is lost, as more water moves out of the potato into the solution. Then move on to the
potato strips and use the same method to find out the weight for each strips, the way it was done for
the apple strips. After this a placed my boiling tubes into a boiling tube holder at this made it easier
for me to conduct the experiment. I think I took easily enough results for the amount of
concentrations that I was using, and the time that I used for the experiment to last was enough to
allow sufficient osmosis to occur. One reason was that I did not leave the experiment long enough to
actually allow the procession of osmosis to go through. From the graph an estimate to the
concentration of the potato cell can be made as 0.13 M, as this is the point where the potato is not
increasing or decreasing in mass, this is known as the isotonic point. I think that after the experiment
this piece of potato will become film, larger and the mass will increase. The pressure inside the cell
rises, eventually the internal pressure of the cell is so high that no more water can enter the cell. At 15
and 20% concentration, the change in mass will go lower. As concentration of sucrose decreases, and
the concentration of dilute water increases, the mass of the potato cell will become turgid and strong.
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Biology Coursework - Osmosis - To Investigate concentration of sucrose solu. This could make the
potato strips absorb less water. Cutting too much potato will allow more surface area to be exposed
to the limitations of osmosis. Write a review Update existing review Submit review Cancel It's good
to leave some feedback. Get this resource as part of a bundle and save up to 31% A bundle is a
package of resources grouped together to teach a particular topic, or a series of lessons, in one place.
Also, I was pleased with the comparison between my prediction and main method. We put three
pieces of potatoes in water first, then another15 pieces in 5%, 10%, 15%, 20% and 25%
concentration of sugar solution. Water molecules are free to pass across the cell membrane in both
directions, but more water will come into the cell than will leave. This continues, until both sides
reach a state of equilibrium, meaning neither side has a higher or lower concentration than the other.
Because the line is not straight and does not pass through the origin, it means that the percentage
gain and loss in mass and concentration are not directly proportional. I had no problems throughout
the experiment, and I feel confident that the results were both accurate and precise. From the line of
best fit that has been added in, it can be seen that all of my points were very close to creating a
perfectly smooth curve. Then the potato pieces will be removed, the surface solution removed using
paper towels and then they will be re-weighed. This was to stop any kind of contamination and
made sure that I did not pass on any extra water onto the potatMain Tables of Results for all
Concentrations. The molecules will continue to diffuse until the area in which the molecules are
found reaches a state of equilibrium, meaning that the molecules are randomly distributed throughout
an object, with no area having a higher or lower concentration than any other. We can also say that if
a plant cell is put into pre water it would gain mass because the water would be moving from a
higher concentration to a lower concentration. When a solution is hypertonic, it contains a low
concentration of solute (in this case sucrose) and a high amount of water. When the concentration
reaches above 0.75 M, there appears to be no further water loss, suggesting that the cell is fully
plasmolysed. We can also experiment with different temperature, for instance -2, 0, 4, 7, 15, 25, 35 or
50 centigrade; or maybe use another substance instead of potato, such as a human cell, porous rock
or a small balloon filled with lactose solution. We got very reliable results which helped me to come
op with a firm conclusion. However at 12%, 14% and 16% the potato chip must have been turgid,
which also allowed osmosis to occur, so the water moved from the potato chip (high concentration
of water) to the sucrose solution (low concentration of water) which lead to the potato chip loosing
mass. If any of the non-variables below are not kept constant it would mean it would not be a fair
test. A plant cell would loose mass when we would place a plant cell into a sugar solution because it
would be moving from a higher concentration to a lower concentration. This will cause the cells to
swell, and become turgid, as the vacuoles get bigger, the added mass of more water in the cells,
should mean that the potato is heavier after the 45 minutes, it should also mean that there is less
water left in the boiling tube. I predict this will be a medium sucrose solution, approximately 0.2M
or 0.3M solution. Each piece of potato weighed at 3.7g. Each test tube was 6 cm long and had a
different concentrations of solution. This liquid or hydrostatic pressure works against osmosis.
Throughout the experiment, I used a measuring cylinder, which is not always precisely accurate. This
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purchased this resource can review it Report this resource to let us know if it violates our terms and
conditions. However I cannot say it very accurately as there are some errors in this experiment.
I think that the mistake was on the second experiment as on the graph there are many results spread
out all over the place, whereas on the 1 st experiment graph we can see a nice curved line that
indicates good results. This decreases throughout the increasing molar concentration until the change
is minuscule (about 0.02g). Here are some of my results that prove my predictions correct. This is
because the potato chip is becoming as flaccid as it possibly can, and so the change in mass of each
molar concentration is becoming closer and closer together. Water molecules are free to pass across
the cell membrane in both directions, but more water will come into the cell than will leave.
Anomalies are often caused by human error, it could be that this one was left on the side longer or
maybe the solution was contaminated by a slightly stronger one. To make sure that this experiment is
safe I will take certain measures including. The graph shows that the percentage gain and loss in
inversely proportional to the concentration. The table below shows the controlled variables and how
I intend to keep them constant. This resource hasn't been reviewed yet To ensure quality for our
reviews, only customers who have purchased this resource can review it Report this resource to let
us know if it violates our terms and conditions. Water would shift out of the cell into the solution. To
create a fair test certain aspects of the experiment will have to be kept the same whilst one important
variable is changed. I will measure the mass in grams. The potato chip will be measured before it is
put in the solution, and after. When the concentration of water is the same, there will be equal
movement but in both directions. The diagram below shows an artists impression of a potato cell. I
could also weigh each chip on a more accurate scale, e.g. not to 0.00g but to 0.0000g. That is
because water diffuses from a region of relatively high concentration to one of lower concentration.
I will place one of potato chip into each test tube and begin the stop watch. When I place it in the
10% concentration, the change in mass will be even lower, because even lesser water molecules will
go through the potato. Get this resource as part of a bundle and save up to 31% A bundle is a
package of resources grouped together to teach a particular topic, or a series of lessons, in one place.
The graph shows that the percentage gain and loss in inversely proportional to the concentration.
However with all this said I think that the experiment was truly successful and I was very pleased
with the complete comparison of my results with my initial prediction. If I compare both of the
results, the apple strip shows more higher percentage in mass and the sucrose concentration rises
quite high in 0.80 sucrose molar and then from there it keeps decreasing until it reaches to 2.00 molar
concentration. The potato would loose weight in a strong sugar solution and it would gain weight in
pure water. These labelled eighteen tubes will be left for twelve hours. A high level of scientific
knowledge and understanding is evident. This is because the cell is fully turgid and no more water
can enter. Since I already know that the equilibrium must be around 0.5M, I would conduct an
experiment to study closer the molar concentrations around this around this area. The plant cell (in
this case potato cell) would become flaccid, as water has moved out of the cell causing the mass to
have decreased. In this case the cell will stay its original shape and there will be no change in mass or
size.
The effect this had on the potato, was to fill it’s cells up with more water than before, this means that
the cells were under higher pressure, which caused the cells to swell and become turgid. This
resource hasn't been reviewed yet To ensure quality for our reviews, only customers who have
purchased this resource can review it Report this resource to let us know if it violates our terms and
conditions. Although their cells are not plasmolsysed, they are not turgid and so they do not hold the
leaves up into the sunlight.”. Anomalies are often caused by human error, it could be that this one
was left on the side longer or maybe the solution was contaminated by a slightly stronger one. When
red blood cells are placed into pure water, the swell up and eventually explode, however, if red blood
cells are placed into a concentrated solution, water leaves them through osmosis and they are unable
to function. The water in the potato was less concentrated, so the water diffused into the potato,
which made the potatoes mass increase. This is because water always diffuses from where it’s high
to where it’s low in concentration. Use the graduating pipette to accurately measure the
concentrations of sucrose solution, use 25 ml of each of the solutions-8%, 10%, 12%, 14% and 16%.
At the 14% sucrose solution I put in two potato chips in the same concentration, however when I
was collecting my results I noticed that although the mass of both potato chips were same at the
beginning (2.2g) one of them had lost 0.2g and the other had lost 0.1g. This meant that something
had gone wrong, maybe the temperature, the amount of time or the mass. The water in the potato
was less concentrated, so the water diffused into the potato, which made the potatoes mass increase.
After I had done this I set stopwatch to half an hour. This part of the preparation must be done very
accurately as a change in the surface area may allow more or less osmosis to occur. So it was not a
fair test as one result came out a bit wrong. Cell membranes will allow small molecules like Oxygen,
water, Carbon Dioxide, Ammonia, Glucose, amino-acids, etc. However, at some point the solutions
will have more solutes than the potato so it will begin to lose water. This is because a potato has salt
inside it whereas 0M pure water has a much bigger concentration of water. From right to left the first
two points on the graph are very spread out indicating that there was a large change in the mass.
Solute molecules cannot pass through the partially permeable membrane as the particles are too big
so they stay on the same side and the water particles will travel by osmosis to whichever side needs
more water. We could’ve been more accurate in obtaining evidence i.e. use cleaner equipment free of
contamination, more time to carry out the experiments as this will give us more reliable results. The
potato tissue is turgid in 0M solution and as well as increasing in mass I also noticed the potato
cylinder became more stiff. In the 0.1M (a dilute sucrose solution) water again moved into the potato
tissue but there was a smaller concentration gradient and so the percentage change in mass was less
than in distilled water - 11.9% increase. This means that the water concentration of the potato is
greater that the solution concentration of water. We can also say that if a plant cell is put into pre
water it would gain mass because the water would be moving from a higher concentration to a lower
concentration. This will give me a vary varied set of results from which I hope to make a decent
conclusion. Water molecules always move from less negative to more negative water potential
(meaning from pure water to a more concentrated solution). This will mean that water particles will
pass through the partially permeable membrane from side A to side B. The molecules will continue to
diffuse until the area in which the molecules are found reaches a state of equilibrium, meaning that
the molecules are randomly distributed throughout an object, with no area having a higher or lower
concentration than any other. I then proceeded to find the mass of the potato slices using a balance
rather that measure the length of each potato like in my preliminary work. I had to be very careful
whilst cutting the potato as the scalpel is exceptionally sharp. We also repeated the experiment three
times so we are sure to get accurate and fair results. Write a review Update existing review Submit
review Cancel It's good to leave some feedback.
Staying after school was also problematic due to prior commitments, however, in the end I did
manage to get three sets of results, even if it was left a little later than I would have liked. The graph
shows that the percentage gain and loss in inversely proportional to the concentration. From right to
left the first two points on the graph are very spread out indicating that there was a large change in
the mass. My results also match with my initial predictions. This liquid or hydrostatic pressure works
against osmosis. At 8% both potato chips that were put into the sucrose solution have gained mass
by 0.2g. At 10% both potato chips have also gained mass by 0.1g. However at 12% both potato
chips have lost mass by 0.1g. But at 14% one potato chip lost mass by 0.2g and the second potato
chip lost mass by 0.1g. Than at 16%b both potato chips lost mass by 0.2g. This was to stop any kind
of contamination and made sure that I did not pass on any extra water onto the potatMain Tables of
Results for all Concentrations. I will measure the mass in grams. The potato chip will be measured
before it is put in the solution, and after. This is because the water potential of the sugar solution is
higher than that of the potato chip. Also measure 20ml of a 1.5 molar concentration of sucrose
solution and place it into two of the test tubes. To obtain varied results it will be essential to vary the
concentration of the sugar solution. If I were to repeat the experiment I would have possibly found a
machine to cut the potato as it would ensure that all potatoes would be the same weight and
dimensions. See other similar resources ?3.00 (no rating) 0 reviews BUY NOW Save for later Not
quite what you were looking for. From the graph an estimate to the concentration of the potato cell
can be made as 0.13 M, as this is the point where the potato is not increasing or decreasing in mass,
this is known as the isotonic point. It does show that the potato pieces in the beakers with high sugar
concentrations did shrink and lose mass because osmosis took place. When I place it in the 10%
concentration, the change in mass will be even lower, because even lesser water molecules will go
through the potato. I also predict that the average concentration of salt in a potato is between 0M
and 0.5M, as a potato has a weaker concentration to a 1.00M solution. Therefore the potato needs to
gain water by osmosis. This is because the cell is fully plasmolysed and no more water can leave the
cell. Plant cells become turgid when they are in dilute solutions. This is where water passes into the
vacuole by osmosis since the water molecules in the solution is attracted to the other water molecules
in the cell, this is known as net endosmosis occurring and the cell becomes turgid. This is where no
osmosis is taking place, both the potato and the solution have an identical molar concentration. This
will be done by adding varying amounts of distilled water to varying amounts of sucrose solution.
These labelled eighteen tubes will be left for twelve hours. This would ensure that I have an accurate
amount of fluid in each test tube. This is why I would say that the experiment wasn’t exactly done in
a completely fair way, there were some complications. Worksheet adapted from another user to suit
my needs- thank you. So the next experiment, I will use the help of my science teacher. I then
proceeded to find the mass of the potato slices using a balance rather that measure the length of each
potato like in my preliminary work. That is because water diffuses from a region of relatively high
concentration to one of lower concentration. To create a fair test certain aspects of the experiment
will have to be kept the same whilst one important variable is changed.