length: 1960 words 5.6 double spaced pages rating: blue price: $26.95 in this coursework experiment i plan to find the rate of osmosis in different vegetables carrot, potato, swede, parsnip and sweet potato. I will measure the mass before and after the experiment to use the results to calculate the rate of osmosis, and to find trends in the vegetables. To ensure the experiment is fair, i will control all the other variables temperature, size of chip at 5cm x 1cm, concentration of solution at 0.2m etc. Finally i will keep all the vegetables in the solutions for 1 hour, and then repeat this. As there are no dangerous chemicals, or heating taking place, there is no need to wear protective eyewear or overalls.

However i will be the experiment, and that i may not have cut the chips to an exactly identical size. This just proves that the data was unreliable, but still gave an idea of the experiment, and what the results should have osmosis is a type of diffusion involving water molecules and a semi permeable membrane. They move from areas of high water concentration , such as dilute solutions of say, sugar, to areas of low water concentration , such as concentrated solutions of sugar, until there is an equal concentration of water molecules on both sides. There are three types of solution and, thus, osmosis: water concentration outside the cell is equal to concentration inside the cell. Water concentration outside the cell is greater than concentration inside the cell.

Water concentration inside the cell is greater than concentration outside the cell. Introduction investigation to determine the water potential of apple tissue and carrot tissue, and how they compare to each other. Introduction: water potential is the potential energy of water, relative to pure water one without any impurities, such as ions it's basically a numeric term that describes the tendency of water to move between two areas due to mechanics such as osmosis or gravity.

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Measured in kilopascals kpa , the maximum measure of water potential is 0kpa achieved by distilled water and the water potential drops into negative numbers as the water purity decreases. Osmosis doesn't require any energy it is an example of passive transport which involves the movement of water molecules from an area of high water potential to an area of a lower water potential, across a selectively permeable membrane. I believe this because apples are fruits, and as such contain more sugars and other solutes that carrots which make them sweet, which reduces the water potential. Variables: independent variable: i will manipulate the concentration of the sucrose solutions which will change the water potential. The concentrations will be 0.0mol.dm 3, 0.2mol.dm 3, 0.4mol.dm 3, 0.6mol.dm 3, 0.8mol.dm 3 and 1.0mol.dm 3.

Dependant variable: i will measure the mass of the plant tissue on a balance, accurate to 2 decimal places in grams. While the solution's temperature stabilises in the water baths, prepare the apple and carrot samples. Use a cork borer to extract 18 pieces of tissues from the apples and the carrots. Use a balance to measure the mass of all 36 samples of tissue and make sure that the masses are equal. Record the mass of each piece of tissue, including details of which samples will be used for each concentration. Whilst disturbing the water bath as little as possible, place all samples of plant tissue into the respective test tubes and start the timer.

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Once precisely 40 minutes have passed, remove the test tubes from the water baths and remove the tissues from the test tubes. Use paper towels to blot each piece of tissue to remove excess solution and measure the mass of each sample, recording the results in a table. Calculate the percentage change in mass for each sample change in mass/original mass 100 and plot this against the concentration of solution used on a graph.

On aforementioned graph, read off the concentration for which there was no change in mass and convert it into water potential this is the water potential of the tissue. Results: apple data: raw data: masses of apple samples for concentrations of sucrose solution concentration of sucrose solution mol.dm 3 . Samples which is when water started to pass out of the samples and into the sucrose solution, causing a decrease in mass.

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The other part of my hypothesis, where i stated that the apples would have a lower water potential than carrots, appears to be supported. Since apples contain a greater number of solutes than the carrots according to the above preview is unformatted text extracts from this document. Introduction freddie altman biology coursework skill p planning in this coursework experiment i plan to find the rate of osmosis in different vegetables carrot, potato, swede, parsnip and sweet potato. This requires general care to be taken, and to work in a clutter free environment. When i am not using them i will place them away from my experiment and away from others. This is more than one set of results so it will give more reliable evidence, and allow me to make a better evaluation of the experiment.

2 mass after g potato 2.50 2.74 2.73 3.08 swede 2.67 2.92 2.63 2.88 sweet potato 2.39 2.60 2.43 2.69 carrot 2.71 2.81 2.61 2.84 parsnip 2.64 2.97 2.41 2.70 vegetable exp. 2 mass change g /hour average mass change g / hour potato 0.24 0.35 0.295 swede 0.25 0.25 0.250 sweet potato 0.21 0.26 0.235 carrot 0.10 0.23 0.165 parsnip 0.33 0.29 0.310 results table for percentage change: vegetable percentage change in exp. 2 % average percentage change % potato 9.6 12.8 11.2 swede 9.4 9.5 9.45 sweet potato 8.8 10.7 9.75 carrot 3.7 8.8 6.25 parsnip 12.5 12 12.25 my results are accurate as i used sensitive scales to weigh the chips, so they gave me an extremely exact figure. This shows that it was extremely easy to make mistakes in the experiment, and that i may not have cut the chips to an exactly identical size. This just proves that the data was unreliable, but still gave an idea of the experiment, and what the results should have been. To improve the method, i would have used a machine to cut the chips to an exact size, along with making sure that all the measurements were correct and accurate. I would also leave the chips in the solution for a longer time, as to obtain better results.

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For example i could vary the sizes of the chips to see if that affected the results, and also change other variables, which i kept constant in this experiment. The above preview is unformatted text an investigation to find the water potential of potato and carrot tubers in a sucrose solution, of concentration 0.00 – 0.50mol, over a 24 hour period interpretation written communication from our graph it can be seen that the concentration of sucrose solution is 0.18 m at 0% change in mass for the potato and 0.355 m at 0% change in mass for the carrot. I will use these values to find the solute potential by using the calibration graph. I will work out the water potential by using the equation, ψ ψs +ψp water potential solute potential + pressure potential. The ψs of the potato at 0% change in mass is 500 kpa and the ψs of the carrot at 0% change in mass is 10 kpa. Through the use of our equation, the water potential of the potato and carrot are 500 kpa and 10 kpa respectfully as in this case the solute potential equals the water potential as there is no pressure potential as the solution is open and it isn’t under a membrane so it is not under pressure. The water potential ψ of the solution is equal to the ψ of the tuber as there is no pressure potential.

As the concentration of the sucrose solution increases, the average percentage change in mass decreases in the potato tubers and this is the same as in the carrot tubers. At low concentrations of sucrose solutions 0.1 m the mass of the carrot and potato tubers increases due to water moving into the protoplast of the cell from the sucrose solution by osmosis and at high concentrations of sucrose solutions 0.5 m the mass of the carrot and potato tubers decreases due to water moving out of the protoplast of the cell to the sucrose solution by osmosis. At certain concentrations 0.18 m of the potato and 0.355 m for the carrot the potato and carrot tubers don’t change in mass due to the water potential inside the cells equalling the water potential of the sucrose solution. My graph displays a distinct negative correlation the higher the concentration of sucrose solution, the larger the difference between the mass over the 24 hour period becomes, and the smaller the mass gets. Osmosis is the movement of water from a high water potential to a low water potential across a semi permeable membrane. Osmosis is the net movement of water particles from areas of high water potential to areas of lower water potential across a semi permeable membrane, such as the cell membrane. The water potential of a substance measures the amount of free energy that is available in an aqueous solution to cause the migration of water molecules during osmosis.

The water potential of pure water is zero, as all the particles are free this means that all particles contain kinetic energy and are under attractive forces, so they in constant random movement. In relation to my results, at concentration 0.18m for the potato and 0.355m for the carrot, there is an osmotic balance between the potato and carrot cells and sucrose solution – the water potentials are equal. This is also known as an isotonic solution – where equilibrium is reached between the rates of osmosis in and out of a solution. Above this value, the solution becomes hypertonic having a higher solute concentration than the potato and carrot , while below this value, the sucrose solution becomes hypotonic having a lower solute concentration than the potato and carrot. A hypertonic solution has a higher concentration of solutes compared to another solution, while a hypotonic solution has a lower concentration of solutes compared to another solution. An isotonic solution has an identical concentration of solutes as another solution. These can also be described as having a lower, identical, and higher osmotic pressure, respectfully, than another solution.

Investigating the water potential of a potato. I have been asked to investigate the water potential of a potato. During my investigation i will not actually be able to measure a value for, as it is a pressure value kpa. Osmosis is a special form of diffusion involving only water molecules. Determine the water potential of potato tuber cells. Background knowledge osmosis is defined as the movement of water molecules from a region of higher water potential to a region of lower water potential through a partially permeable membrane. Osmosis is considered in terms of water potential and solute.