An investigation to find the water potential of potato and carrot tubers in a sucrose solution‚ of concentration 0.00 – 0.50Mol‚ over a 24 hour period Interpretation Written Communication C1 From our graph it can be seen that the concentration of sucrose solution is 0.18 M at 0% change in mass for the potato and 0.355 M at 0% change in mass for the carrot. I will use these values to find the solute potential by using the calibration graph. I will work out the water potential by using the
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BIOLOGY OSMOSIS LAB REPORT 1. Research Question/ Aim How do the different sodium chloride concentrations of solutions affect the length (measured in mm) and mass (measured in grams) of potato cores placed in them overnight (approximately 10 hours)? 2. Hypothesis Alternative hypothesis: As the concentration of sodium chloride in the solution increases‚ the mass of the potato cores will decrease. If the solution they are in has a lower water potential than the potato cores‚ there will be
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percent change in mass of the potato tissues. Change in mass was measured of six solutions‚ each containing different levels of concentration (0‚ 0.1‚ 0.2‚ 0.3‚ 0.4‚ and 0.5). The percent change in mass decreased as sucrose concentration increased‚ therefore‚ relative osmotic concentration also decreased as sucrose concentration increased. However‚ the osmotic concentration of 0.2 M sucrose solution was relatively greater than that of 0.1 M sucrose solution. In sucrose concentration 0.5 M‚ the osmotic
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Lab Questions By Zackary Conte and Justin Dvorsak The first experiment with 1 M sucrose in the bag and distilled water in the beaker had almost exactly the same results. The masses were relatively the same the difference have could been from the amount of liquid that was placed inside of each of the bags. The second experiment with 5% Ovalbumin in the bag and 1 M sucrose in the beaker had almost exactly the same results. The masses were relatively the same the difference could have been from the
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Grade 12 Biology (SBI 4U1) Nicole Mikulis Unit: Biochemistry Sept 14 2012 Lab: Effect of temperature and pH on catalase activity BACKGROUND Catalase is an enzyme that detoxifies chemicals that might harm the cell such as hydrogen peroxide (H2O2). The enzyme breaks H2O2 into water and oxygen. The production of the oxygen gas bubbles serves as evidence that the catalase enzyme is working. As catalase is breaking the bonds between H2O2‚ it is releasing energy in
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GLADSTONE ROAD AGRICULTURAL CENTRE CROP RESEARCH REPORT NO. 1 TUBER QUALITY AND YIELD OF FOUR SWEET POTATO VARIETIES EVALUATED DURING 2007 Kenneth VA Richardson Department of Agriculture Nassau‚ Bahamas November 2009 ABSTRACT A variety trial was conducted on four sweet potato varieties from April to October 2007 at the Gladstone Road Agricultural Centre. The variety ‘Six Weeks’‚ which is an early maturing variety with white flesh and high dry matter content‚ produced the highest marketable yield
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Potato Enzyme Lab Enzymes are protein catalysts that speed up chemical reaction in living organisms. The purpose of this lab was to; observe the breakdown of hydrogen peroxide toxin by potato’s enzyme catalase‚ determine factors that influence how quickly the reaction takes place‚ and determine factors that influence how well enzymes function. The first test‚ we were supposed to see what would happen when we add sand in hydrogen peroxide. We filled a test tube with 5mL hydrogen peroxide and we added
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because the high amount of salt causes more dehydration. Variables: Independent- Salt Solution Dependent- Mass of Potato Control- Tap Water Materials: •Tap Water (50 ml for each cup) •Salt •Beaker •3 cups •3 pieces of potato •Scale Procedure: Step 1: Gather Materials. Step 2: Weigh each potato separately on the scale and record weight in grams on table. Step 3: Put each potato in a separate cup and add 50 ml of water to each cup‚ measure with beaker. Step 4: To create the 40% salt solution
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IB Biology Potato Lab Table 1: Trial Number | Concentration of Sucrose Solution (M) ±0.2 ml | Initial Mass of Potato Core Slice(g) ±0.1 | Final Mass of Potato Core Slices (g) ±0.1 | 1 | 0.0 | 7.7 | 9.3 | 2 | | 6.0 | 8.1 | 3 | | 6.2 | 7.4 | 4 | | 10.2 | 13.2 | 5 | | 8.7 | 10.3 | 6 | | 4.9 | 6.0 | 7 | | 9.2 | 10.4 | 1 | 0.2 | 5.8 | 6.0 | 2 | | 11.6 | 12.1 | 3 | | 2.5 | 3.1 | 1 | 0.4 | 14.4 | 13.9 | 2 | | 2.6 | 2.8 | 3 | | 8 | 6.5 | 1 | 0.6 | 7.3 | 5.3 | 2
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GCSE - Human Physiology and Health An experiment to investigate what affect sucrose solution has on potato tissue. Background Osmosis is the movement of water molecules‚ across a partially permeable membrane from a region of high concentration of water to a low concentration of water molecules. A partially permeable membrane is a membrane with holes in it small enough for only water to go through it. Big molecules like glucose cannot fit through it. Osmosis allows plants to take in water
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