OBJECTIVE : To study the effects of hypotonic , hypertonic and isotonic solutions on mustard green .
PROBLEM STATEMENT : How does the hypotonic , hypertonic and isotonic solutions affect the mustard green ?
HYPOTHESIS : An increase the concentration of solutions , as decrease the percentage of change in most of mustard green .
MANIPULATED VARIABLE : The concentration of solution .
RSEPONDING VARIABLE : Percentage of change in mass .
CONTROL VARIABLE : Initial mass of mustard green .
APPARATUS AND MATERIAL : Mustard green , solution of sucrose with concentration of 0.5% , 1.0% , 1.5% , 2.0% and 2.5% , filter paper , cork borer , knife , beaker , test tube , electronic balance , stopwatch .
PROCEDURE : 1) Cut a mustard green and weight it to 5 gram 2) Fill up six beaker labeled A to F with sucrose solutions of concentration 0.5%, 1.0%,1.5% , 2.0% and 2.5% 3) Immerse one mustard green into each of the beaker A to F 4) After 15 minutes take out the mustard green and wipe them with filter paper 5) Weight each mustard green and calculate the percentage of change in mass of mustard green by using the formula change in mass over initial mass by 100% 6) Plot a graph of percentage of change in mass against the concentratrion of the sucrose solution
Percentage of mass of mustard green (%) : F-I / I X 100 %
Final length of mustard green (cm)
Concenration of sucrose solution ( %)
Initial length of mustard green (cm)
PRESENTATION OF RESULTS :
0.5
1.0
1.5
2.5
2.0
CONCLUSION :
As increase the concentration of sucrose solution , as decrease the percentage of change in mass of mustard green . Hypothesis is accepted .
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