In this inspection I will investigate the topic of Osmosis. I am doing this exploration to discover whether I can prove the theory of osmosis The movements of normal water from a less focused solution to a far more concentrated solution by having a partly permeable membrane  or not by my simple test on potato chips.
The goal/purpose of the exploration are to research the effect of sucrose concentration on osmosis in potato tissue, to find out how the focus of sucrose solution affects the mass of potato and also to find the isotonic point of potato.
Osmosis is the movements of water molecules, across a partially permeable membrane, from a region of high attentiveness of water to a low concentration of water molecules.
http://deltabiology. com/wp-content/uploads/2012/01/osmosis3. gif
Isotonic solution is the solutions being compared have equal concentration of solutes. 
Hypertonic solution is the perfect solution is with the bigger attention of solutes. 
Hypotonic solution is the solution with the lower attention of solutes. 
http://catalogue. thinkquest. org/C006669/media/Biol/img/solutions. gif
Turgid cell is a cell which is made up of a great deal of intracellular substance and is swollen. 
Flaccid cell is the lost of drinking water or insufficient water is designed for cell and the cell becomes fragile, lax and very soft. 
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To do that investigation I've used different equipment such as potato chips, distilled normal water, sucrose solution, scalpel, chopping tile, ruler, measuring cylinder, test pipe, tube rack, digital scales, filtration system paper, brands and Petri dish.
I have used poker chips, distilled water and sucrose solution to check on the pace of osmosis in poker chips when distilled water and different attentiveness of sucrose solution is added.
I have used scalpel to slice the potatoes in the size I want and also used to help make the surface equal of all the poker chips.
I have used the chopping tile to put the potato while cutting. I've used chopping tile since it doesn't let the scalpel to slice the table and also it reduces the risk.
I have used a ruler to measure the amount of the potato to help make the same size. I have used the ruler which gives the measuring nearest to (+/- 1mm).
I have used measuring cylinder to measure the amount of distilled normal water and sucrose solution. I've used calculating cylinder because it is assessed in cubic centimetre (cm3) nearest to 1cm3, which can only help to make the investigation more precise.
I have used test pipes in the experiment to store the different concentration of sucrose solution.
I have used test pipe rack to hold the test tube containing the solution. I've used test tube rack because it holds test pipe throughout and has flat work surface which reduces the chance of spilt of solution.
I have used digital size to measure the mass of the potato before and after. I've used digital size because it provides way of measuring in 0. 01g making the effect very precise looked after give exact end result while normal weighing size may have different result because the course you look at the level makes the difference.
I have used filter paper to eliminate the extra excess water from the poker chips before and following the experiment. This is because it'll give more correct result.
I have used Petri dish to put 3 potato chips in one sample so that we can get average result which will be more reliable.
I have used the labels to label the Petri dish and ensure that the Petri dishes don't get confusing which prevents wrong result because of this factor.
Wear side gloves while using solutions as it can cause skin irritant scheduled to a risk of having allergies or very sensitive skin.
Long hairs should be tied and any long jewellery should be taken off as it might get tangled while working and might get caught up in places and might lead to serious hazard.
Do not run while carrying equipment as it can fall and cause serious car accident example broken glasses can cut you or other folks.
Be very careful while chopping the potatoes because the scalpel we use to the potatoes is very well-defined so we should make sure that we don't trim our fingertips.
Make sure you don't pour water everywhere during the test because it makes the floor damp and slippery and someone might be slipped.
Put the scalpel in the correct place after chopping the potatoes since it is misplaced then it could cut another person while searching other activities.
The mass of the potato will reduce as the attention of sucrose solution rises. This is because I have investigated in osmosis and isotonic, hypertonic and hypotonic solution, turgid cell and flaccid cell. And the information I have found direct me to come up with this hypothesis. This is why I forecast that potato chips positioned in distilled normal water will go through and gain in weight and potato positioned in sucrose solution will lose weight. I have made this prediction based on scientific knowledge of the special kind of diffusion known as osmosis.
Firstly I did so my initial test before my main inspection to make sure that my exploration will be accurate and reliable. And also to check if the investigation I am doing works.
First of all I gathered all the gear that is needed for the analysis.
As the top area of the potato chips varied, therefore I chopped poker chips using scalpel on the chopping tile with same size to make the length and surface area same as possible.
As the potato chips were devote the isotonic solution I removed the excess excess liquid from each one of the potato chip with the filter paper.
Then I assessed the mass of every potato chip using digital scales and registered the mass in my table.
I labelled the Petri dish with statistics from 1 - 5, to place the different amount of sucrose solution and potato chips involved with it.
The total amount of solution in my test pipe is 50 cubic centimetre (cm3) so I put different amount of sucrose solution in Petri dish using calculating cylinder.
Then I put 1 potato chip in each Petri dish and kept it for quarter-hour.
Preliminary test graph analysis
These will be the effect for my initial test. In my preliminary test I've measured the mass of potatoes before dipping it in to the sucrose solution and after dipping it into sucrose solution and after. I accumulated this data and determined it to get the changes in percentage (%).
The problems occurred and solution during primary test.
The difference in heat range affects the reaction time in various poker chips. This will cause the result to be inaccurate.
To control this factor I kept the entire sample in same temperatures (room temps).
The staying of excessive liquid in potato.
The remaining of unwanted liquid in potato will have an effect on the mass of potato and the results we get will not be accurate.
To control it I used more and more filter paper to absorb all the surplus liquid until the potato chip is dried. I did this before the potato chip is dipped in to the solution and after potato chip is dipped in to the solution.
Using big potato chip.
Using big potato chip didn't fit in the Petri dish and it causes the solution to expel from the Petri dish which caused the ground to be moist.
To control it I used scalpel to lower poker chips into small period so that it can match Petri dish easily.
Remains of sucrose solution in calculating cylinder
The remains of sucrose solution in measuring cylinder will direct result the Petri dish with different molarities.
To control it I washed the measuring cylinder each and every time it's being utilized so the measuring cylinder we use won't be polluted with sucrose solution and also there will never be any mistake on the mass of the potato.
Summary of primary investigation
First I did so the primary test prior to starting to do my main test. In my own initial test I tested potatoes in 5 different samples where amount of sucrose was from 0. 00 mol to 1 1. 00 mol of 20ml. In my own preliminary test I used just 1 potato chips in each amount to check if the osmosis occurs but I couldn't find out if the analysis was reliable and correct or not because I didn't have any average effect or range of results, thus I have used 3 potato chips in each attention for my main test so that I could find out the average result making my investigation more reliable. The potatoes were stored in the isotonic solution where in fact the concentration of solution and water was same. But the rank of water in isotonic solution was dissimilar to the ranking of drinking water inside the potato which provided us the mistake result so in my own main test I ensured that the isotonic solution was right so the final result I get will be correct. In my primary test I remaining my potatoes with different concentration for fifteen where there is different temperature in the area because some amount was placed near window plus some were placed far away from the screen, therefore in my own real exploration I kept my potatoes for 15 minutes all in same place where temperatures won't affect the result. In my preliminary test I did so not wash measuring cylinder each time after I utilize it, which resulted the test tube with different molarities, therefore I washed the measuring cylinder each and every time I use it in my own main test. From my primary test I acquired positive idea of isotonic solution and size and surface of potato chip which lead to make my main analysis as accurate and reliable as it can be.
First of all I gathered all the equipment that is needed for the analysis.
As the top section of the potato chips varied, therefore I cut poker chips using scalpel on the chopping tile with same size to help make the length and surface area same as probable.
As the poker chips were stored in the isotonic solution I removed the extra excess water from each one of the potato chip with the filter paper.
Then I measured the mass of each potato chip using digital scales and noted the mass in my own table.
I labelled the Petri dish with quantities from 1 - 6, to place the different amount of sucrose solution and poker chips involved with it.
The total amount of solution in my test tube is 50 cubic centimetre (cm3) therefore i put different attention of sucrose solution in Petri dish using calculating cylinder.
Then I put 3 poker chips in each Petri dish and remaining it for a quarter-hour.
After 15 min I took out the potato chips from the answer and with the filter newspaper I removed the extra excess water from each of the potato chip as I did so before.
Then I put the potato chip in the digital scale and documented the lead to result desk.
Main test graph analysis
These are the consequence of my main test. After my main test I then found out the average result of my test which I used to plot my graph. There's also some outliers in my own set of results. In Petri dish2, potato chips1 which is highlighted green is an outlier because the mass of the potato should be increasing instead of decreasing. There is also an outlier in Petri dish 5, potato 1 which is highlighted yellow because the mass of the potato should be lessening like in other samples rather than decreasing too much shows a big difference in the percentage change. It is therefore a outlier.
Analysing graph using methodical background
I believe I've gained enough results as shown on the graph and the desks that concludes the experiment, and to confirm my hypothesis. I've obtained a good amount of fairly correct results from which I could draw educational and reliable graphs. I really believe I took enough duplicate results for the number of concentrations I got using also the time I used was sufficient to prove that osmosis experienced occurred. My benefits were very reliable, because of the precautions I needed to get this to a fair test.
However there were some anomalous results. I believe these were triggered by a few of the reason why highlighted below as well as the fact that I could not control any temps modifications of the water within room. I possibly could have handled this by positioning the beakers in a drinking water bath retained at a regular temperatures and by within the beaker in cling film to avoid dampness escaping.
Even though there were anomalous results, and this I would have to duplicate those results more to confirm completely conclusively that the graph is completely correct, there is unquestionably a poor downward trend over the graph, demonstrating my bottom line correct.
I assume that my technique was ideal for my experiment and I would improve it with the previous factors mentioned previously and the set of factors mentioned below. I believe that overall my results were rather accurate, and a firm final result can be drawn from them. Considering the overall test, I have idea of lots of things that would have helped to make the experiment more exact. The potato cores all acquired different degrees of moisture at the start of the experiment, meaning that some potato cores would need less osmosis to reach equilibrium within the same morality solution.
The concentrations were assessed out using a measuring cylinder, which was not completely correct. The experiment would have been far more exact if there had been some form of exact measuring device, perhaps digital.
The experiment could have been more exact easily had found a means of eliminating and measuring all the sores at the same time to reduce enough time difference between weights being measured.
I did make an effort to keep the skin cells the same, but this is very difficult, when i had no chance of informing their exact era. I also tried to use the skin cells from the same potato; however the potato didn't have sufficient cells to lower enough cores from for all the results and for that reason I was compelled to use two different potatoes.
The scales I used to be using little by little became sticky anticipated to all or any the potato cores, therefore more excess weight might have been added later due to excess drinking water and glucose.
Therefore I could conclude that my investigation was reliable and appropriate because it recognized the theory of osmosis and exhibited that isotonic point of potato chips I used in my potato was around 0. 29M which comes under the number that isotonic point of the potato chip is between 0. 2M - 0. 3M. This concludes that my investigation was accurate and reliable. To conclude, I can say that the movement of water by having a semi-permeable membrane (the procedure of osmosis) is damaged by the focus of sucrose solution, or by every other solution. The bigger the amount of glucose solution, the more the potato chip will lose its mass. All the evidence I have obtained holds my hypothesis. I have been able to gather sufficient results by doing the test out three different poker chips in other word repeating my test three times.
However there are improvements that could be made which are given in evaluation. Because water molecules have a form of kinetic energy, these are always active in either a gaseous, solid or liquid talk about, randomly in one spot to another. The higher the focus of water molecules in a solution, the greater the total kinetic energy, and higher this inflatable water probable will be. Which means that as the amount of sucrose substances increases in a remedy; the amount of water lowers also the water potential leading to decreasing of the solution's ability to go between solutions scheduled to osmosis.
Therefore as the amount of sucrose raises in each solution, the for the reason that solution is less able to move to the potato, creating drinking water from the potato to go into the solution, lowering the potato's mass. An osmotic system is set up when a semi-permeable membrane is placed between two solutions. There are various samples in the natural world, in many plants and pets. A semi-permeable membrane occurs when some chemicals with small molecules can pass through, e. g. Normal water, and some chemicals cannot pass through the membrane because they may have larger substances, e. g. Sucrose. The permeability of an membrane varies with certain conditions, and can vary due to temp. My investigation implies that there is absolutely no prevent in water loss, recommending that the cell is not completely plasmolysed. However, it's important to realise that this is merely an estimation because potato skin cells are not uniform in their concentrations.
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