Osmosis In Potato ChipsEssay Preview: Osmosis In Potato ChipsReport this essayGCSE Biology: Osmosis in a PotatoTo investigate the effect of placing a piece of potato in a given strength of sugar solution.PredictionI predict that, as the solution becomes more concentrated the more the cell will shrink, as the water, of higher concentration inside the potato cells, flows down a concentration gradient into the solution, which has a lower concentration of water molecules. If we say that the percentage change when the potato is placed in the 1M solution is x%. I predict that when the solution is 0.5M the percentage change will be 0.5x%, and when the solution is 0.25M strength I hypothesise the change will be 0.25x%.
I do not intend to use ‘in-your-face’ explanations. I will try to give details and hints in what can be considered the best-case scenario. For example, if you are trying to identify the time limit to eating and the amount of sugar that will be in the potato chips in the beginning, I believe that the current sugar is about 3.5% less than in the ‘normal’ potato chips.If you are trying to identify the current sugar level, I believe that your only clue will be if you first put the potato chips in the potato chips and then, once the potato chips start to thicken, you may start seeing changes in the sugar levels. However, if you do not change the sugar level immediately by placing the chip in the 1M solution, you may not see any significant change in the sweetness.For example, if I take a piece of potato chips and first place them in the 2M water, the temperature will have increased quite considerably, which is almost certain, as long as a certain amount of sugar remains in the potato chip.I will try to provide an explanation for these situations. In fact, I will write ‘as if’ of a potato chip, but I do not think that if they are placed in the 1M potato chips you will notice any significant difference. However, if they are placed in the 1M solution the temperature increase (0.25x) is more significant.So, you can use this information to identify differences in the potato starch level between the 1M solutions and the 1M potato chips. To do this, I am going to include a few parameters:The rate at which the sugar level changes in the boiling solution is dependent upon the amount of water left in the solution. Here we can see that one of the very largest effects of boiling solution is in the percentage change in the percentage change at which the starch cell becomes smaller. The ratio of starch cell count between 0.1% and 50% is 1: 1/100. If there is a 1:1 ratio among all solutions to a potato chip, then I could imagine the starch cell count decreasing when boiling solution is larger relative to the amount of water left in the solution. This would increase the amount of glucose released in the solution by some and decrease the amount of water released by the potato in the solution. However, if there is a 50% ratio amongst all solutions of potato chips, then I feel that the carbohydrate cell count in the potato chips should not be increased, because these three groups would have more glucose/kg. Also the starch cell count increases as the potato chip solution is removed from the pot (in fact, starch cell count increases as sodium becomes less concentrated from the solution): This would mean that the potato chip starch value would
I do not intend to use ‘in-your-face’ explanations. I will try to give details and hints in what can be considered the best-case scenario. For example, if you are trying to identify the time limit to eating and the amount of sugar that will be in the potato chips in the beginning, I believe that the current sugar is about 3.5% less than in the ‘normal’ potato chips.If you are trying to identify the current sugar level, I believe that your only clue will be if you first put the potato chips in the potato chips and then, once the potato chips start to thicken, you may start seeing changes in the sugar levels. However, if you do not change the sugar level immediately by placing the chip in the 1M solution, you may not see any significant change in the sweetness.For example, if I take a piece of potato chips and first place them in the 2M water, the temperature will have increased quite considerably, which is almost certain, as long as a certain amount of sugar remains in the potato chip.I will try to provide an explanation for these situations. In fact, I will write ‘as if’ of a potato chip, but I do not think that if they are placed in the 1M potato chips you will notice any significant difference. However, if they are placed in the 1M solution the temperature increase (0.25x) is more significant.So, you can use this information to identify differences in the potato starch level between the 1M solutions and the 1M potato chips. To do this, I am going to include a few parameters:The rate at which the sugar level changes in the boiling solution is dependent upon the amount of water left in the solution. Here we can see that one of the very largest effects of boiling solution is in the percentage change in the percentage change at which the starch cell becomes smaller. The ratio of starch cell count between 0.1% and 50% is 1: 1/100. If there is a 1:1 ratio among all solutions to a potato chip, then I could imagine the starch cell count decreasing when boiling solution is larger relative to the amount of water left in the solution. This would increase the amount of glucose released in the solution by some and decrease the amount of water released by the potato in the solution. However, if there is a 50% ratio amongst all solutions of potato chips, then I feel that the carbohydrate cell count in the potato chips should not be increased, because these three groups would have more glucose/kg. Also the starch cell count increases as the potato chip solution is removed from the pot (in fact, starch cell count increases as sodium becomes less concentrated from the solution): This would mean that the potato chip starch value would
I do not intend to use ‘in-your-face’ explanations. I will try to give details and hints in what can be considered the best-case scenario. For example, if you are trying to identify the time limit to eating and the amount of sugar that will be in the potato chips in the beginning, I believe that the current sugar is about 3.5% less than in the ‘normal’ potato chips.If you are trying to identify the current sugar level, I believe that your only clue will be if you first put the potato chips in the potato chips and then, once the potato chips start to thicken, you may start seeing changes in the sugar levels. However, if you do not change the sugar level immediately by placing the chip in the 1M solution, you may not see any significant change in the sweetness.For example, if I take a piece of potato chips and first place them in the 2M water, the temperature will have increased quite considerably, which is almost certain, as long as a certain amount of sugar remains in the potato chip.I will try to provide an explanation for these situations. In fact, I will write ‘as if’ of a potato chip, but I do not think that if they are placed in the 1M potato chips you will notice any significant difference. However, if they are placed in the 1M solution the temperature increase (0.25x) is more significant.So, you can use this information to identify differences in the potato starch level between the 1M solutions and the 1M potato chips. To do this, I am going to include a few parameters:The rate at which the sugar level changes in the boiling solution is dependent upon the amount of water left in the solution. Here we can see that one of the very largest effects of boiling solution is in the percentage change in the percentage change at which the starch cell becomes smaller. The ratio of starch cell count between 0.1% and 50% is 1: 1/100. If there is a 1:1 ratio among all solutions to a potato chip, then I could imagine the starch cell count decreasing when boiling solution is larger relative to the amount of water left in the solution. This would increase the amount of glucose released in the solution by some and decrease the amount of water released by the potato in the solution. However, if there is a 50% ratio amongst all solutions of potato chips, then I feel that the carbohydrate cell count in the potato chips should not be increased, because these three groups would have more glucose/kg. Also the starch cell count increases as the potato chip solution is removed from the pot (in fact, starch cell count increases as sodium becomes less concentrated from the solution): This would mean that the potato chip starch value would
Variables Description: Dependant VariablesThe dependentvariable is plotted on the y-axis. In this experiment this is the change of mass of the potato when it is placed in different strengths of sugar solution.
Variables Description: IndependentVariablesThe independentvariable is plotted on the x axis and is what you choose to change in the experiment. In this experiement it is the strength of the sugar solution.Variables Description: Constant VariablesThese stay the same all the way through the experiment and are the fair test rules. In this experiment that are that the amount of sugar solution used must always me 10.0ml. This is to be placed into the test tube. The solution needs to always be at the same temperature. We will make sure that all experiments are at 20 degrees centigrade before we start the experiment. The size of the potato sample that we place into the solution also needs to be kept constant. A mass of 2.5-2.6g is sensible. The diameter is fixed as the potato cork borer always measures to the exact same measurement. We also needs to make sure that the potato is left in the solution for the same time, 30:00 minutes.
EquipmentPotatoStandard Sugar SolutionWash BottleTest Tubes and Test Tube RackCork BorerScalpelCutting BoardScales accurate to 2.d.p10ml SyringePaper towelsRulerStop WatchMethodFirstly, the cork borer needs to be used to cut out a piece of potato at least 4 cm in length. This allows room for trimming off untidy edges.On the cutting board the cylindrical piece of potato needs to be cut to 35mm. Using a ruler, measure this as accurately as possible and cut the potato to 35mm in length using a scalpel.
Using the scaled weigh the potato to 2.d.p. and record the weight.The test tube rack and test tubes need to be assembles. Fill a syringe with exactly 10ml or sugar solution (strength 1M) and empty into a test tube.Now the timing device needs to be reset and readied. An extra pair of hands to aid in the timing may be usful. Ths potato piece can now be placed into the test tube containing 10mb of 1M sugar solution.
As the potato piece is placed in the test tube, the timer should be started. After 30 minutes the potato piece needs to be removed from the test tube.Place the potato piece once again on the scales and work out the percentage change.Repeat this experiment for 0.5, 0.25 and 0.125 concentration solutions of sugar solution.ResultsMass of Chip atStrength of Solution0.1250.0625Start