Section 2: Investigating Osmosis in potatoes
Statement of the Problem:
The aim of this experiment is to investigate the effect of sucrose solution on the
mass of potato cylinders, and to determine the concentration of sugar solutions
on the solution on the plant issue.
Hypothesis:
I believe If the potato cylinders were put in a sucrose concentration, the mass of
the potato will increase due to higher glucose level.
Materials:
Potato
Boiling tubes
Tweezer
Scale
Beaker
Pipette
Sucrose solution
Lab knife
Procedure:
I arranged 10 boiling tubes in a rack and labelled each tube from 1 to
10 to match the numbers listed in Table 1. Using a pipette, I added
the designated volumes of water and sucrose solutions into each
tube according to the table, ensuring the solutions were well-mixed. I
then cut chip-shaped pieces of potato, making sure they are all large
enough to be fully submerged in the solution and can be removed
with tweezers. After carefully blotting each potato chip to remove
excess moisture, I weighed them individually on a scale, recording
each initial weight in the "weight before" column of Table 2 to within
a precision of ±0.1 g. I then placed each chip into its corresponding
tube and let them to sit for 60 minutes. After that, I used tweezers to
remove each chip, removing any excess solution before reweighing
Statement of the Problem:
The aim of this experiment is to investigate the effect of sucrose solution on the
mass of potato cylinders, and to determine the concentration of sugar solutions
on the solution on the plant issue.
Hypothesis:
I believe If the potato cylinders were put in a sucrose concentration, the mass of
the potato will increase due to higher glucose level.
Materials:
Potato
Boiling tubes
Tweezer
Scale
Beaker
Pipette
Sucrose solution
Lab knife
Procedure:
I arranged 10 boiling tubes in a rack and labelled each tube from 1 to
10 to match the numbers listed in Table 1. Using a pipette, I added
the designated volumes of water and sucrose solutions into each
tube according to the table, ensuring the solutions were well-mixed. I
then cut chip-shaped pieces of potato, making sure they are all large
enough to be fully submerged in the solution and can be removed
with tweezers. After carefully blotting each potato chip to remove
excess moisture, I weighed them individually on a scale, recording
each initial weight in the "weight before" column of Table 2 to within
a precision of ±0.1 g. I then placed each chip into its corresponding
tube and let them to sit for 60 minutes. After that, I used tweezers to
remove each chip, removing any excess solution before reweighing
