Potato Osmosis Lab Report

AbstractIn this experiment was designed to study the effect of a concentrated effect applied to fair and sweet spudes. The terminations impact among the tateres were to be either hypertonic, hypotonic, or isotonic. The white spudes were first cut into heat with a fry cutter, and then weighed after(prenominal) being cut. The white and sweet potatoes weightinesss ranged from .005-.015 grams.A total of 18 sugar antecedents atomic number 18 to be made over the melt of 3 trials. In individually trial, 6 different types of solutions are to be made. (0% sugar, 10% sugar, 20% sugar, 30% sugar, 40% sugar, and 50% sugar). For each trial, in 6 plastic cups, pelt 100mL of water, combine the sugar that in which corresponds to the percentage of sugar, and place one potato fry in each cup. In the first and secondly trials, do the sweet potatoes. In the third trial, use the white potatoes. trackTHE CUPS ACCORDING TO THE fuse SOLUTION Leave the potatoes to sit for a 24-hour period.I ntroduction Osmosis is the spontaneous net execution of solvent molecules through a partially permeable membrane into a region of higher solute concentration in the presence of water. An isotonic solution is one in which the concentration of solutes is the same inside(a) the cell as outside the cell (STAYS THE SAME). A hypotonic solution willing prevail a lower concentration of solutes than the cell (SWELLS).A hypertonic solution will take a higher concentration of solutes than the cell and will have a higher osmotic pressure outside the cell than inside the cell. (SHRINKS) The objective of this experiment was to study the effects of one concentrated solution (with different percentages of solute) on white and sweet potatoes. If a .015 white potato is placed in solution with 50% sugar, then it will abridge (Hypotonic)Materials Sugar Water murphy Fry Cutter Plastic Cups opprobrious Permanent Marker Graduated Cylinder 1 Sweet Potato 1 White PotatoProcedures1.Accumulate 1 white and 1 sweet potato. 2.Cut potatoes into fries with a fry cutter and weigh 12 white potato fries and 6 sweet potato fries. 3.For each trial, in 6 plastic cups, pour 100mL of water, combine the sugar that in which corresponds to the percentage of sugar. LABEL THE CUPS 4.Place one potato fry in each cup. 5.In the first and second trials, use the sweet potatoes. In the third trial, use the white potatoes. 6.Leave the potato fries to sit for 24-hours.Controls The controls include the time, temperature, and 100mL of each water, ETC. Independent Variables The self-employed person variables include the solutions tested, ETC. Dependent Variables The potatoes ability to swell, backlash or closure the same, ETC.Conclusion Through experimentation, If a .015 white potato is placed in solution with 50% sugar, then it will shrink hypothesis was accurately proved. To set ahead better this experiment, I would extend the time over a course of 2 hours and would test the experiment outside on the sun.Questions What causes sugar to shrink and swell things? Why did some potatoes swell and others didnt that had the same weight and percentage of sugar?