Osmosis in a Patato Chip :: essays research papers

OSMOSIS IN A POTATO CHIP Aim: To investigate the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and a potato chip of a given size. _____________________________________________________________________ Aim: To investigate the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and a potato chip of a given size. Osmosis is defined as the net movement of water or any other solutions molecules from a region in which they are highly concentrated to a region in which they are less concentrated. This movement must take place across a partially permeable membrane such as a cell wall, which lets smaller molecules such as water through but does not allow bigger molecules to pass through. The molecules will continue to diffuse until the area in which the molecules are found reaches a state of equilibrium, meaning that the molecules are randomly distributed throughout an object, with all areas having an equal concentration. For this particular investigation I think that the lower the concentration of the sugar solution in the test tube, the larger the increase in mass of the potato chip will be. This is because the water molecules pass from a high concentration. Therefore, I believe that the chips that are in the tubes containing a higher concentration of water than sugar will have a larger mass than chips in tubes with higher sugar concentrations. Further information on potato plant cells: Plant cells always have a strong cell wall surrounding them. When they take up water via osmosis they start to swell, but the cell wall prevents them from bursting. Plant cells become "turgid" when they are put in dilute solutions. The definition of Turgid is when a cell becomes swollen and hard. The pressure inside the cell rises and eventually the internal pressure of the cell is so high that no more water can enter the cell. This liquid or hydrostatic pressure works against osmosis. Turgidity is very important to plants because this is what makes the green parts of the plant "stand up" into the sunlight. When plant cells are placed in concentrated sugar solutions they lose water due to the process of osmosis, and they become "flaccid." This is the exact opposite of "turgid". The content of the potato cells shrinks, and consequently pulls away from the cell wall. These cells are said to be plasmolysed. When plant cells are placed in a solution, which has exactly the same osmotic strength as the cells they are in a state between turgidity and flaccidity. Osmosis in a Patato Chip :: essays research papers OSMOSIS IN A POTATO CHIP Aim: To investigate the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and a potato chip of a given size. _____________________________________________________________________ Aim: To investigate the effect of varying concentration of a certain sugar solution on the amount of osmotic activity between the solution and a potato chip of a given size. Osmosis is defined as the net movement of water or any other solutions molecules from a region in which they are highly concentrated to a region in which they are less concentrated. This movement must take place across a partially permeable membrane such as a cell wall, which lets smaller molecules such as water through but does not allow bigger molecules to pass through. The molecules will continue to diffuse until the area in which the molecules are found reaches a state of equilibrium, meaning that the molecules are randomly distributed throughout an object, with all areas having an equal concentration. For this particular investigation I think that the lower the concentration of the sugar solution in the test tube, the larger the increase in mass of the potato chip will be. This is because the water molecules pass from a high concentration. Therefore, I believe that the chips that are in the tubes containing a higher concentration of water than sugar will have a larger mass than chips in tubes with higher sugar concentrations. Further information on potato plant cells: Plant cells always have a strong cell wall surrounding them. When they take up water via osmosis they start to swell, but the cell wall prevents them from bursting. Plant cells become "turgid" when they are put in dilute solutions. The definition of Turgid is when a cell becomes swollen and hard. The pressure inside the cell rises and eventually the internal pressure of the cell is so high that no more water can enter the cell. This liquid or hydrostatic pressure works against osmosis. Turgidity is very important to plants because this is what makes the green parts of the plant "stand up" into the sunlight. When plant cells are placed in concentrated sugar solutions they lose water due to the process of osmosis, and they become "flaccid." This is the exact opposite of "turgid". The content of the potato cells shrinks, and consequently pulls away from the cell wall. These cells are said to be plasmolysed. When plant cells are placed in a solution, which has exactly the same osmotic strength as the cells they are in a state between turgidity and flaccidity.