Potato Osmosis Lab Report

Abstract:

In this experiment was designed to study the effect of a concentrated solution applied to white and sweet potatoes. The solution’s impact among the potatoes were to be either hypertonic, hypotonic, or isotonic. The potatoes were first cut into fries with a fry cutter, and then weighed after being cut. The white and sweet potatoes’ weights ranged from .005-.015 grams.

A total of 18 sugar solutions are to be made over the course of 3 trials. In each trial, 6 different types of solutions are to be made. (0% sugar, 10% sugar, 20% sugar, 30% sugar, 40% sugar, and 50% sugar). For each trial, in 6 plastic cups, pour 100mL of water, combine the sugar that in which corresponds to the percentage of sugar, and place one “potato fry” in each cup. In the first and second trials, use the sweet potatoes. In the third trial, use the white potatoes. LABELTHE CUPS ACCORDING TO THE MIXED SOLUTION! Leave the potatoes to sit for a 24-hour period.

Introduction: Osmosis is the spontaneous net movement of solvent molecules through a partially permeable membrane into a region of higher solute concentration in the presence of water. An isotonic solution is one in which the concentration of solutes is the same inside the cell as outside the cell (STAYS THE SAME). A hypotonic solution will have a lower concentration of solutes than the cell (SWELLS).

A hypertonic solution will have a higher concentration of solutes than the cell and will have a higher osmotic pressure outside the cell than inside the cell. (SHRINKS) The objective of this experiment was to study the effects of one concentrated solution (with different percentages of solute) on white and sweet potatoes. If a .015 white potato is placed in solution with 50% sugar, then it will shrink! (Hypotonic)

Materials:
•Sugar
•Water
•Potato Fry Cutter
•Plastic Cups
•Black Permanent Marker
•Graduated Cylinder
•1 Sweet Potato
•1 White Potato

Procedures:

1.Accumulate 1 white and 1 sweet potato.
2.Cut potatoes into fries with a fry cutter and weigh 12 white potato fries and 6 sweet potato fries.
3.For each trial, in 6 plastic cups, pour 100mL of water, combine the sugar that in which corresponds to the percentage of sugar. LABEL THE CUPS!
4.Place one potato fry in each cup.
5.In the first and second trials, use the sweet potatoes. In the third trial, use the white potatoes.
6.Leave the potato fries to sit for 24-hours.

Controls: The controls include the time, temperature, and 100mL of each water, ETC. Independent Variables: The independent variables include the solutions tested, ETC. Dependent Variables: The potatoes’ ability to swell, shrink or stay the same, ETC.

Conclusion: Through experimentation, “If a .015 white potato is placed in solution with 50% sugar, then it will shrink” hypothesis was accurately proved. To further better this experiment, I would extend the time over a course of 2 hours and would test the experiment outside on the sun.

Questions: What causes sugar to shrink and swell things? Why did some potatoes swell and others didn’t that had the same weight and percentage of sugar?