How are different types of vegetables affected by different concentrations of sugar solution in osmosis and which of the vegetables have the fastest rate of osmosis?

How are different types of vegetables affected by different
concentrations of sugar solution in osmosis and which of the
vegetables have the fastest rate of osmosis?
Date Time What I Intend to do Resources I will need
24/1 45 Aim/hypothesis/variables/method/equipment https://www.bbc.co.uk/bitesize/guides/z22vw6f/revision/5
1 mins list From unit 6A
24/1 20 Logbook
1 mins
28/1 30 Risk Assessment https://science.cleapss.org.uk/resource/sss071-sharps.pdf
1 mins https://pmt.physicsandmathstutor.com/download/Biology/A-
level/Notes/AQA/Practical-Skills/RP%2003%20-
%20Investigating%20Water%20Potential.pdf
28/1 20 Contingency plan
1 mins
28/1 50 Justification
1 mins
28/1 7 References/citations
1 mins
01/1 1- Practical Method, equipment
2 1:30
hrs



Aim:
 Aim of the experiment is o investigate the effect of the different sugar concentration
on the different vegetables through osmosis and if osmosis does occur in some of
those vegetables or not.
 Which of the vegetables has the fastest rate of osmosis in them.

Hypothesis:
Anything with a semi-permeable membrane, will have osmosis take place in it. As the
concentration of sucrose solution increases, the mass will decrease in the different types of
vegetables.
Independent Variable – concentrations of the sucrose solutions – in order to observe the
different changes in potato mass against the concentration of the sucrose.
Dependent Variable – Change in mass of different vegetables. – measured using a balance,
recording the initial and final mass.
Control Variable – slice of vegetables, type of vegetables used, how long left in solution,
amount of distilled water used, Initial mass will stay the same, length – measure with ruler
and scalpel so the tubes/strips are the same size.

Equipment List:

,  Distilled Water -
 Measuring cup with millilitres (ml)
 Sugar concentrations – 0%, 20%, 40%, 100%
 Balance – weigh mass before and after of vegetables
 Boiling tubes
 Spoon
 Potatoes, parsnips, carrots, sweet potatoes
 Cork borer – cutting vegetables into tubular shape
 Scalpel – cut vegetables at fixed lengths
 Ruler – measure length and width properly
 Pen
 Timer – 1hr time if need longer leave overnight
 Paper Towels – blot vegetables dry
 Syringe – measuring sucrose solution with it for accurate measurements
 Forceps – remove potato from sucrose solution




Method:
1. Measure 10cm3 of sugar solution into separate labelled boiling tubes.
2. Weigh Vegetables use mass balance, use ruler for length,
3. Put one of the (width = 1cm, length 4cm) potato strip into each of the boiling
tubes.
4. Start your timer for 1hr. Let the potato strips sit in the different solutions for the
whole time.
5. After 1hr take the potato strips out of each boiling tube using forceps, place on
paper towel and record measurements, weight, and length + width the strips inside
the solutions.
6. Use the ruler to measure the exact length and width (in cm) of each of the strips
and write the results in your table.
7. Work out percentage change in mass for each strip – Final mass – Initial
mass/initial mass X 100.
8. Compare the results in your table.
9. Repeat for each sucrose concentration. (BBC Bitesize, 2022)


Risk Assessment - (Cleapps, 2022), (Physics and Maths Tutor, 2022)
Hazard Risk Precautions Risk Level
Glassware Can cut you or others when broken. Keep in the middle of the bench on Low
clear flat surface to minimise risk of