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    Osmosis Lab

    Uploaded by

    Shaneece Bogle
    The document describes an experiment to investigate the effects of osmosis on potato tissue. Potato chips were placed in distilled water, a 1M sucrose solution, and air. After 30 minutes, the potato chips were measured and their textures observed. The potato chip in distilled water increased in length and became soggy, while the chip in sucrose solution decreased in length and became stiff, due to the movement of water by osmosis across the cell membranes. The experiment supported the hypothesis that cells become turgid in hypotonic solutions and flaccid in hypertonic solutions.

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    Osmosis Lab

    Uploaded by

    Shaneece Bogle
    15 views3 pages
    The document describes an experiment to investigate the effects of osmosis on potato tissue. Potato chips were placed in distilled water, a 1M sucrose solution, and air. After 30 minutes, the potato chips were measured and their textures observed. The potato chip in distilled water increased in length and became soggy, while the chip in sucrose solution decreased in length and became stiff, due to the movement of water by osmosis across the cell membranes. The experiment supported the hypothesis that cells become turgid in hypotonic solutions and flaccid in hypertonic solutions.

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    The document describes an experiment to investigate the effects of osmosis on potato tissue. Potato chips were placed in distilled water, a 1M sucrose solution, and air. After 30 minutes, the potato chips were measured and their textures observed. The potato chip in distilled water increased in length and became soggy, while the chip in sucrose solution decreased in length and became stiff, due to the movement of water by osmosis across the cell membranes. The experiment supported the hypothesis that cells become turgid in hypotonic solutions and flaccid in hypertonic solutions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    15 views3 pages

    Osmosis Lab

    Uploaded by

    Shaneece Bogle
    The document describes an experiment to investigate the effects of osmosis on potato tissue. Potato chips were placed in distilled water, a 1M sucrose solution, and air. After 30 minutes, the potato chips were measured and their textures observed. The potato chip in distilled water increased in length and became soggy, while the chip in sucrose solution decreased in length and became stiff, due to the movement of water by osmosis across the cell membranes. The experiment supported the hypothesis that cells become turgid in hypotonic solutions and flaccid in hypertonic solutions.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Title: Osmosis

    Aim: To investigate the effects of osmosis on potato tissue

    Theory:
     Background information on osmosis

    Apparatus:
    3 250 ml beakers
    Graduated cylinder
    Plastic wrap or foil
    Ruler
    White Tile
    Knife

    Materials:
    Potato
    Salt solution
    Distilled Water

    Method:
     Method must be in past tense
     Write method in paragraph form

    1. Label one beaker air, one beaker distilled water and the other beaker sucrose
    solution. Place 100 ml of the appropriate liquid into 2 of the beakers and leave the
    third beaker empty.

    2. Using the knife cut three chip shapes from your potato, approximately 5 cm X 1 cm
    X 1 cm. Trim off any skin. (Please measure accurately).

    3. Record the measurement for each potato chip in your results table. Record the
    condition of the potato chip before soaking (flexible or stiff). Place one potato chip
    into each beaker.

    4. Cover the beakers with plastic wrap or aluminum foil and allow them to sit for 30
    minutes.

    5. After 30 minutes, carefully remove the potato chips one at a time and blot them dry
    on the outside. Measure the chips again (as accurately as possible) and record their
    lengths in the results table. Observe any changes in the condition of each chip and
    record in the table.

    Observation:
     Table with a proper title below it
     Title should be underlined
     Title should be in CAPITAL LETTERS ONLY
     No title should read TABLE OF RESULTS FROM EXPERIMENT
     The title should be explanatory so that someone knows what is in the table
    Beaker Starting Final Change % Starting Final
    length length in Change condition condition
    (mm) (mm) length in (flexible/stiff (flexible/stiff)
    (mm) Length )
    (mm)
    Distilled        
    Water
    1M Sucrose
    sol.
    Air

    Sample Calculations:

    Change in Length = Final Length – Starting Length

    % Change in Length = change in length x 100


    starting length

    Discussion
    Explain your results using your knowledge of osmosis. Use the following questions to help
    write your discussion:

    1. What happened to the lengths of potato in each type of liquid?

    2. What happened to the condition of the potatoes in each type of liquid? Explain using
    the terms flaccid and turgid.

    3. Does the change in the texture fit with your explanation from question 1? Answer yes
    or no and explain the reason for your answer.

    4. In a hypotonic solution cells become turgid, while in a hypertonic solution cells


    become flaccid. Does the % change in length support this statement? Explain.

    5. Why did more water move one way than the other, across each cell wall in the potato
    cylinders in the different solutions?

    Conclusion:
     Related to the aim

    Limitations:
     Anything that could have prevented the experiment from occurring as it should
     This does not include any mistakes on your part like not measuring the solutions or
    the potato chips correctly

    Not externally assessed


    8 Osmosis in potatoes

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