28.08.2019
 Essay in lab report

Spud Osmosis

Biology SL -- ATh

RESEARCH

" Spud Osmosis”

ADVANTAGES

Osmosis can be described as process that happens at a cellular level that comprises the natural net activity of water through a semi-permeable membrane coming from a region of low solute concentration to a area of substantial solute attention in order to balance the level of drinking water in each region. Associated with this process are hypotonic, hypertonic and isotonic solutions. A hypotonic answer is a single with a lower osmotic pressure, indicating that the net movement of water goes into the said solution while a hypertonic solution is definitely one having a higher osmotic pressure, thus the net movements of normal water will be departing the hypertonic solution. Last but not least, an isotonic solution entails no net movement of water throughout a semi-permeable membrane as the two substances involved display osmotic sense of balance.

AIM

To see the effect of alternatives different numbers of NaCl concentration on potatoes, with the process of osmosis

METHOD

(see ‘Potato Osmosis' – workout document)

Stand of NaCl-H2O Dilutions

NaCl Solution / ml ±1

100

seventy five

50

twenty-five

0

Unadulterated H2O/ ml ±1

0

25

60

75

75

NaCl Concentration/M

1 . 00

0. 75

0. 55

0. twenty-five

0. 00

Official Timeframe of Experiment

Insertion Time: 29 November, 2007 – 8: 54 am

Extraction Time: 30 November, 3 years ago – on the lookout for: 40 are

Legend pertaining to Potato Differentiation

Potato

Draw

Potato one particular

Vertical range

Potato 2

Horizontal Line

Potato 3

Notch

INFO COLLECTION

(Fig. 1) Diagram demonstrating the

correct preparation of a spud –

cylindrical strips marked according to

the legend

Potato Osmosis

Biology SL - ATh

Raw Data Table – Mass and Lengths of Potato Pieces – Pre- & Post-Experiment NaCl

Potato

Initial Mass/

Mass following

Initial Size

Concentration/M Examples

g±0. 01

Solution /

/mm±1

g±0. 01

1 . 00

Spud 1

1 ) 93

1 . 42

45

Potato a couple of

1 . 88

1 . 23

40

Spud 3

installment payments on your 02

1 ) 56

forty five

0. seventy five

Potato you

1 . 98

1 . 42

40

Potato 2

installment payments on your 09

1 . 46

40

Potato a few

2 . 01

1 . 36

40

0. 50

Spud 1

installment payments on your 02

1 . 38

forty

Potato two

2 . 00

1 . forty seven

40

Spud 3

2 . 00

1 . 45

40

0. twenty-five

Potato 1

2 . 01

1 . 98

40

Potato 2

1 ) 98

1 . 86

forty five

Potato 3

2 . 01

1 . 98

40

zero. 00

Potato 1

installment payments on your 04

installment payments on your 48

40

Potato two

1 . 98

2 . 46

40

Potato 3

1 . 98

2 . 17

forty

Length following

Solution/

mm±1

35

34

38

thirty-six

37

thirty seven

38

thirty six

38

forty

39

forty one

44

forty-five

44

Observations – Pre-Insertion

- Generally rigid in structure

although slightly bendy

- Light yellow in colour

- Moist

-- All strips appear the same/similar in

structure and size at this moment

Observations – Post-Extraction

-- Strips engrossed in 1 . 0M NaCl

Solution are very soggy, gentle and

seem shrunken

-- Strips immersed in 100% H2O will be

very rigid, swollen, turgid and

look larger/longer -- they are

slightly bent and cannot be

straightened due to their solidity

- Strips become progressively soggier

since the solutions they are immersed

in will be higher in concentration of

NaCl

(Fig. 2) Potato strips through the same potato arranged in

descending buy of concentration to demonstrate the

differences in structure post-extraction

Spud Osmosis

Biology SL - ATh

DATA PROCESSING

Calculating Percentage Transform

*Required in order to calculate percentage change in mass and in length Processed Data Table – Average Percentage Change in Mass and Length of Potato Strips NaCl

% Change in

Normal %

% Change in

Common %

Concentration/M Mass/%

change/%

Length/%

change/%

-26. 40

-12. 55

1 . zero

-26. fifty-one

-10. 83

-30. 32

-15. 00

-22. 77

-5. 00

-28. 28

-10. 00

0. 75

-30. twenty-five

-8. 33

-30. 18

-7. 40

-32. 18

-7. 55

-31. sixty-eight

-5. 00

0. 55

-28. 56

-6. 67

-26. 50

-10. 00

-27. 55

-5. 00

-1. forty-nine

0. 00

0. twenty-five

-3. 02

0. 00

-6. 06

-2. 60

-1. 49

2 . 40

21. 57

10. 00

0. 00

18. forty seven

10. 83

24. twenty-four

12. 40

9. 60

10. 00

Processed Data Table – Difference between % Enhancements made on Mass and Length and Average % Change NaCl

Concentration/M

1 . 0

zero. 75

zero. 50

% Change Common %

% Change

Normal %

in Mass

Transform - Mass Difference

in...