Measuring Osmosis in a Plant cell

Grade 10 Biology
Criterion B + C
Report Guide

Name:

Task 1:
1. Explain the behaviours of the drops, as shown in the Table at time 5:19.

The table at time 5:19 shows the different behaviours of the drops of original solution
when it is dropped into the immersed solution. The original solution is dyed with blue
food colouring in order to observe the behaviour of the drops of original solution in
the immersed solution. For the solutions with the sucrose measurements of 0.1M,
0.2M, 0.3M, and 0.4M, the original solution with the methylene blue solution sinks in
the immersed solution as the immersed solution became lighter than the original
solution and the original solution is higher in density as the water from the plant tissue
moves out into the solution which dilutes the solution. For the solution with 0.5M of
sucrose, the original solution does not sink in the immersed solution but instead
diffuses as the density of the original solution and the immersed solution is equal.
There was no movement in the water inside the plant tissues as the water potential is
at equilibrium. For the solution with 0.6M of sucrose, the behaviour of the drop of the
original solution is the opposite of the behaviour of solution with 0.1M, 0.2M, 0.3M,
and 0.4M of sugar and the drop of original solution rises as the immersed solution
becomes more concentrated which means it is denser than the original solution which
causes the original solution to rise and float above the immersed solution. The
concentration of the immersed solution became more concentrated due to the water of
the immersed solution moving into the plant tissue.

2. Evaluate the strengths in the methodology used (see below)

There are several strengths to Chardakov’s methodology in measuring the water
potential of a plant tissue. Compared to other methods which can be used to measure
the water potential of a substance such as psychrometers and pressure chambers, this
method requires less time and little equipment, and it has a lower cost of equipment.
This means it is easier and more accessible for many people to carry out this
experiment. Furthermore, it is also easier to control the controlled variables such as
the temperature compared to methods such as psychrometers which are extremely
difficult because of “the extreme sensitivity of the measurement to temperature
fluctuations”1. As for the experiment carried out by Universiti Malaysia Sabah, they
had several strengths to their methodology. Firstly, it used an analytical balance which
makes the measurements of the molar mass of sucrose accurate. Unlike the potato
strip experiment, the differences in the values of the independent variable are small
and stay constant. This is a strength as this makes the best-fit line of the graph more
accurate.

1
Anwar, S. 2020. “Methods for measuring water potential”. Slides Share. 11 th February 2020. Accessed 22nd
November 2021. https://www.slideshare.net/SamiaAnwar4/plant-physiology-and-development-sixth-edition
 3. Explain any errors in the methodology used and think especially of what happened to
the blue drop in the pure water tube.

Evaluation A good evaluation will identify sources of error in method and measurement,
identify limitations in method and data collection and suggest realistic and detailed
improvements.

Limitations/sources of Implication(s) on conclusion Suggest, specific and

error/Weaknesses realistic improvements to
reduce / eliminate
experimental weaknesses.

- The size of the leaves - the varying sizes of the - it would be better to
varies for each test leaves affects the cut the leaves into
tube relative sucrose equal sizes to control
- the tightness of the concentration of the leaf the size of the leaves
leaves rolled varies and the immersed - it would be better to
- There is only one solution cut the leaves into
trial for each sucrose - the varying tightness of 3x6 cm^2 rectangles
solution the leaves rolled affect so it does not need to
measurements the surface area of the be rolled to fit into
- the distilled water leaves exposed to the the test tubes
was first measured in solution which affects - it would be better if
a large, graduated the rate of osmosis a smaller graduated
cylinder then divided - the use of a large, cylinder was used
into 6 beakers which graduated cylinder to and it measures the
then transferred it to pour a relatively little water needed for
6 test tubes amount of water can each test tube at a
- only one trial for make the measurements time and it directly
each measurement inaccurate pours water into the
for sucrose solution - there may have been an test tube
- the volume of the test error in the results - it would be better if
tubes which holds the which may not have there were five trials
immersed solution is been caught due to the carried out for each
in is small experiment having only sucrose solution
one trial for each - it may be better to
sucrose solution use a beaker which
- if the test tubes are too holds a larger
small, it decreases the volume compared to
rate of osmosis which test tubes
means the results may
not be as significant

Task 2:
Introduction: “water molecules have a natural tendency to move from an area of high
concentration to an area of lower concentration”2 in order to achieve equilibrium of relative
concentration. This process of water diffusing across a partially permeable membrane from a
high concentration water to a low concentration of water is called osmosis and occurs when
the cell is in a hypertonic(has greater concentration) or hypotonic(has lower concentration)
solution. This can be used to find the water potential of cucumber by carrying out an
experiment to see the change of mass of the cucumbers with solutions of different
concentration. I chose to use cucumber as cucumber is composed of 95% water which makes
osmosis an important process. This makes it easier to see clear changes after the process of
osmosis. When a solution is isotonic to a tissue, osmosis does not occur as the concentration
is already at equilibrium.

Research Question: What is the effect of salt concentration of water on the percent change
of mass of the cucumber cubes after being submerged in the water for 24 hours?

Hypothesis: I predict that as the salt concentration of the solution increases, the percent
change of mass of the cucumber cubes after being put in water for 24 hours increases. This is
predicted because the cucumber goes through osmosis in order to equalise the relative
concentration of the plant tissue and the solution as the salt molecules are too large to pass
through the plasma membrane. If the relative concentration of salt in the solution is greater
than that of the cucumber tissue, the water in the cucumber will move out into the solution.
This will decrease the final mass of the cucumber. Hence, if the concentration of the solution
increases, more water will move out of the cucumber which will make the percent change of
the mass of the cucumber increase.

Variables:

type of
variable variable method
For 1M sodium chloride solution, I will use a
balance and get 5.844g of salt for 100ml distilled
water. I will measure 0.2M, 0.4M, 0.6M, 0.8M,
1M, 1.2M of salt chloride solution by using the
equation mentioned above, 0.1M of sodium
chloride in 100ml distilled water = 0.5844g and
salt concentration of measure 1.1688g, 2.3376g, 3.5064g, 4.6752g,
independent solution 5.844g, 7.0128g of salt.
I will measure the initial and final mass of the
cucumber with a balance and then calculate the
change of mass by subtracting the initial mass
from the final mass. I will calculate the percent
the percent change of mass change of the mass of cucumber after being put in
of cucumber after putting water by dividing the change of mass by the initial
dependant it in the solution mass and multiplying this by 100.
controlled volume of water for each  The volume of water for each solution must be

2
OpenLearn. N/A. “1.5 Experiment 2: Cucumbers and osmosis”. OpenLearn. Accessed 20th
November 2021. https://www.open.edu/openlearn/ocw/mod/oucontent/view.php?
id=19999&section=5
 kept constant as it affects the molar mass of the
sodium chloride. I will control this variable by
using a graduated cylinder to measure 100ml of
distilled water for each sodium chloride
solution measurement.
Initial temperature of the  The initial temperature will be controlled by
solution boiling tap water to distil the water
The time which the cucumbers are placed in the
time which the cucumbers water for will be fixed to 24 hours for all
are placed in the water for solutions.
 The volume of the cucumber will be controlled by
cutting the cucumber into equal cuboids which
measures 2x 3 x 3 cm^3. I will use a paring knife
the volume of the and 15 cm ruler to cut and measure the cuboids of
cucumber cucumber.
Control Tube (to ensure that it is the independent variable that is really causing the result):
I will carry out a trial where I place the cucumber in the cup without any water or salt poured
into the cup and measure the change of mass and the percent change of mass of the cucumber
afterwards.

Reagents (chemicals used, include any quantities and their units, if possible, include the
error of uncertainty):
- 3000ml of distilled water is needed for 6 solutions with 100ml distilled water and
different molarities of sodium chloride and there will be 5 trials ( 5(6x100ml))
-
- 394.47g of salt is needed for 5 trials for each solution with 1.1688g, 2.3376g,
3.5064g, 4.6752g, 5.844g, 7.0128g of salt
(6(1.1688+2.3376+3.5064+4.6752+5.844+7.0128))
- 30 x (2x 3 x 3 cm^3) cucumber cuboids

Apparatus (if relevant, include the error of uncertainty. Consider the precision of your
chosen apparatus to ensure precise data collection):

1x non-mercury thermometer (±0.5°C)

1x analytic balance ( ±0.005mg)
6x identical 150ml reusable glass beakers (±7.5ml)
1x 15cm ruler (±0.5mm)
1x paring knife
2x paper towel
1x digital timer (±0.005s)
1x 100ml graduated cylinder (±0.5ml)
1x stirring rod
30x sticker labels
1x vegetable peeler

Method
Include all detailed steps necessary to complete the experiment (like in a recipe book). The
method should include evidence of how the data you will collect will be reliable and precise.
Include how and when to take measurements or record observations. Do not use I, we, you,
your or our (keep it impersonal).
1. Label the 6 identical reusable glass beakers with the different molarity of salt for each
beaker
2. Measure 1.1688g, 2.3376g, 3.5064g, 4.6752g, 5.844g, 7.0128g of salt using an
analytic balance and pour it into each respective beaker
3. Measure 100ml of distilled water using a graduated cylinder and pour all of it into the
first beaker
4. Use the stirring rod to diffuse the salt in the water
5. Repeat step 3 for the rest of the different concentration of salt
6. Carefully peel the skin of the cucumber and carefully cut the cucumber into 6 equal
cuboids measuring 2x 3 x 3 cm^3 using a 15cm ruler and paring knife
7. Weigh each of the cucumbers on the analytic balance one by one and record the initial
mass of each cucumber
8. Place the cucumber into the water at the same time as when you start a 24-hour timer
9. Repeat step 8 for all of the solutions
10. After the 24-hours pass, remove the cucumber from the solution, and dry it gently on
the paper towel
11. Place the cucumber on the analytic balance and record the final mass of the cucumber
balance
12. Use a clean and dried non-mercury thermometer to measure the temperature of the
immersed solution
13. Dry the thermometer using a paper towel
14. Repeat step 10 and 11 for the rest of the solutions
15. Using the final mass and initial data, calculate the change in mass and % change of
mass
16. Repeat steps 1-13 for 5 trials

Safety Considerations/Environmental Consideration:

1. the knife should be used with caution to avoid cuts on fingers when cutting the
cucumbers
2. wear a lab coat to prevent skin exposure to any substance spilled
3. handle glass beakers, cylinders, bottles with care and avoid them being placed near
the edge of the table and move it carefully to avoid it dropping on the floor and being
shattered
4. use non-mercury thermometers as it is harmful to the environment once it breaks and
the mercury is exposed
Bibliography – Chicago Style
1) Anwar, S. 2020. “Methods for measuring water potential”. Slides Share. 11th February
2020. Accessed 22nd November 2021. https://www.slideshare.net/SamiaAnwar4/plant-
physiology-and-development-sixth-edition
2) Cardenas, A. 2016. “Osmosis Lab Report”. Prezi. 25th February 2016. Accessed 19th
November 2021. https://prezi.com/xhtk-3tm5i45/osmosis-lab-report/
3) OpenLearn. N/A. “1.5 Experiment 2: Cucumbers and osmosis”. OpenLearn.
Accessed 20th November 2021.
https://www.open.edu/openlearn/ocw/mod/oucontent/view.php?id=19999&section=5
 4) Oswald, N. 2008. “How to reduce your lab’s environmental impact”. 5th June 2008.
Accessed 19th November 2021. https://bitesizebio.com/594/how-to-reduce-your-labs-
environmental-impact/
5) Yu, C. 2004. “Molar solutions”. Wellesley. 25th August 2004. Accessed 19th November
2021. http://academics.wellesley.edu/Biology/Concepts/Html/molarsolutions.html
Task 3:
Results
  Raw Masses of Yams (±0.01g)
  Trial 1 Trial 2 Trial 3 Trial 4 Trial 5
Sucrose
Solution Initial Final Initial Final Initial Final Initial Final Initial Final
(M)
0.2 5.18 5.63 4.45 4.84 4.88 5.42 4.12 4.85 3.9 4.72
0.4 3.69 3.68 3.75 3.92 3.58 3.71 3.25 3.31 3.75 3.85
0.6 4.17 4.12 4.13 4.09 2.9 2.83 3.17 3.16 3.99 3.85
0.8 2.61 2.34 2.83 2.54 2.49 2.21 2.5 2.24 3.04 2.61
1 3.08 2.67 3.39 2.89 3.13 2.76 2.99 2.71 3.38 2.98

Processed Data Table of the change of mass and percent change of mass for each trial:

sucrose change of mass (g) % Change of mass

solution
(M) trial 1 trial 2 trial 3 trial 4 trial 5 trial 1 trial 2 trial 3 trial 4 trial 5
0.2 0.45 0.39 0.54 0.73 0.82 8.69 8.76 11.07 17.72 21.03
0.4 -0.01 0.17 0.13 0.06 0.1 -0.27 4.53 3.63 1.85 2.67
0.6 -0.05 -0.04 -0.07 -0.01 -0.14 -1.20 -0.97 -2.41 -0.32 -3.51
0.8 -0.27 -0.29 -0.28 -0.26 -0.43 -10.34 -10.25 -11.24 -10.40 -14.14
1 -0.41 -0.5 -0.37 -0.28 -0.4 -13.31 -14.75 -11.82 -9.36 -11.83

Sample Calculations:
Below you will find the calculations for the change and % change of mass of yams for 0.2M
of sucrose solution for trial 1( the values were rounded up to two decimal places)
Change of mass (g) = final mass – initial mass = 5.63g – 5.18g = 0.45g
% Change of mass = (change of mass/initial mass)*100 = (0.45/5.18)*100= 8.69%

Processed Data Table of percent change of mass:

sucrose solution Uncertaint

(M) average % change of mass y (%)
0.2 13.45 6.17
0.4 2.48 2.40
 0.6 -1.68 1.60
0.8 -11.28 1.95
1 -12.22 2.69

Sample Calculations:
Below you will find the calculations for the average % change of mass and the value of
uncertainty for 0.2M of sucrose solution (the values were rounded to 2 decimal places)
Average % change of mass = (8.69+8.76+11.07+17.72+21.03)/5 = 13.45%
Uncertainty = (highest value – lowest value)/2 = (21.03-8.69)/2 = 6.17%
Scatter Graph:

sucrose solution(M) vs average % change of mass

15.00

f(x) = 26.1238394091588 x² − 63.8958143456159 x + 24.9949598898071

10.00 R² = 0.977196450587161
average % change of mass

5.00

0.00
0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 1.1

-5.00

-10.00

-15.00

sucrose solution (M)

Analysis
The aim of this experiment was to measure the water potential of potato yams and to
investigate the osmosis of potato yams in solutions of different molar concentration of
sucrose. In order to find the water potential of the water yams, the mass of the potato yams
before and after being placed in the solution were measured and recorded and this data was
then processed to find the change of mass and the percent change of mass. The graph above
shows that the correlation of the percent change of mass of the potato yams and the molar
concentration of sucrose is negative and has a calibration curve for the data points studied.
The linear best-fit line has an equation of y= 26.124x2 - 63.896x + 24.995 and an R2 value of
0.9772 which is a relatively high value, implying that the best-fit line is reliable. The graph
shows that the solutions with the salt molar concentration of 0.2M and 0.4M were hypotonic
to the potato yams. This is because the percent change of the mass of the potato yams were
positive which means the water from the solution moved into the potato cell membrane,
causing the mass of the potato yams to increase. The graph also shows that the solutions with
the salt molar concentration of 0.6M, 0.8M, and 1M were hypertonic to the potato yams. This
is because the percent change of the mass of the potato yams were negative which means the
water from the potato yam cells moved out of the partially permeable plasma membrane. The
movement of water between the potato yams and the solution is called osmosis and this
occurs when the solution is hypertonic or hypotonic in order to equalise the water potential.
The solution which had the least change in mass was 0.6M so this was the most isotonic
solution among the other solutions.

The water potential of the potato yams can be calculated with the x-intercept of the graph
above which is 0.5M and the formulae below:

Ψ s(osmotic potential) = - iCRT where in this case i is the activity coefficient, which is 1, R is
the pressure potential which is 0.0831 litre bars/mole at degrees Kelvin, and T is the
temperature (°K) . C is the molar concentration of the potato yams, which can be seen on the
graph as 0.5M as that is the point where there was no change of mass in the potato yams
which means osmosis did not occur as the molar concentration of sucrose in the solution is
equal to the potato yam water potential.

Ψ of the potato yams = Ψp + Ψs and the value of pressure potential is 0 so the formula for the
osmotic potential shown above directly calculates the water potential of the potato yams.

The results which I collected strongly supports my hypothesis where I predicted that the
percent change of mass of the potato yams decreases as the molar concentration of sucrose
increases since the graph of percent change of mass of potato yams over the molar
concentration of sucrose shows a calibration curve. Furthermore, the experiment helped to
find out that the molar concentration of the potato yams is 0.5M as that is the x-intercept of
the graph above where the sucrose concentration of 0.5M is isotonic as there is no net gain or
loss of water which means the water potential of the potato yam cells and the solution were at
equilibrium, not requiring osmosis to occur.

With these principles in mind, it can be explained that you should not drink sea water in order
to survive longer. Drinking seawater as a solution for thirst is not effective as it causes further
dehydration because seawater holds a large concentration of salt. When the seawater with the
high concentration of salt goes through intestines, it will be hypertonic to the cells which are
outside of the semi-permeable membrane, the walls of your kidneys and this will cause
osmosis to occur where the water moves out of the cell through the walls of the intestine in
order to dilute the seawater and achieve equilibrium in relative solute concentration. The lack
of water in the cells will cause dehydration which if severe, can cause death.

Extension of the investigation

What else would you investigate and why? Briefly outline a method.

I would also need to measure the temperature of the solutions after the immersion of the
potato yams in order to calculate the water potential the potato yams.

Method:
1) After measuring and recording the final mass of the potato yams, use a clean and
dried thermometer to measure the temperature of the solution after the immersion of
the potato
2) Dry the thermometer in order to reuse the thermometer to measure the next set of
solution
 3) Repeat steps 1-2 for each solution and their trials.

Bibliography:
1) _ _ _ . 2012. “Water Potential”. New Jersey Institute of Technology. Accessed 21st
November 2021. https://www.njit.edu/precollege/sites/njit.edu.precollege/files/lcms/
docs/RET_2012_-_Osmosis-Diffusion___SA_-_Water_Potential.pdf
2) _ _ _ . N/A. “Osmosis and tonocity”. Khan Academy. Accessed 21st November 2021.
https://www.khanacademy.org/science/ap-biology/cell-structure-and-function/
mechanisms-of-transport-tonicity-and-osmoregulation/a/osmosis