Potato Osmolarity Lab Report

Eric Hou Ella Lichey, Jenna Poulton, Landen Lee Honors Biology Block 4 February 13, 2023 The Effect of Type of Oreo Cookie on the Mass of the Filling Purpose This lab aimed to determine if Double-Stuff Oreo cookies were really “double the stuff” of a regular Oreo cookie. In this lab, we compared the mass of the filling for both Oreos to determine if the mass of the Double-Stuff Oreo’s filling was twice that of the regular Oreo’s filling.

When using a hypertonic and hypotonic solutions they can be shown in many different ways one way we showed this is putting an egg in corn syrup. The purpose of this lab is that students can observe and predict what is happening to an egg when you put it in hypertonic and hypotonic environments. The environments we put the egg in are vinegar, corn syrup, and water with food coloring. Using these materials we learned about osmosis, hypertonic environments, hypotonic environments, and passive transport. The purpose of this lab was to learn and get a better understanding of what is happening in the movement of molecules.

Going back to my hypothesis, I predicted that as the amount of sucrose raise the mass of the potatoes will fall because the potato will have less solute inside of its cells compared to the outside of the membrane and go through a hypertonic solution. My hypothesis was supported and it seems like my reasonings were accurate as well because according to the data the dissolvent of a lot of sucrose in the water did affect the potato strips by decreasing it ’s it’s final

Introduction The organic compound catecholase is commonly found in plants and consists of two substrates called catechol and oxygen. When these substrates react with each other they form a brown color, often seen in vegetables and fruits left out after being cut open. (Wahlert and Holland, 1999) This reaction is why when a potato is cut open and left to sit, it will begin to brown.

The Effect of Corn Syrup on Potatoes Over time various items have been tested to see how osmosis affects the mass and shape. Corn Syrup is commonly used when testing the effect of osmosis on different items like eggs or potatoes. Due to the high amount of concentration in the syrup it causes osmosis to occur when objects are placed in it over an extended period of time. Scientists have experimented on different products before and have found that the items can either shrivel or expand and bust.

The isotonic point is the point in which osmosis causes the concentrations of either side of the cell wall to reach an equilibrium (balance). The original experiment involved placing gummy bears in water and sugar and salt solutions (Gummy bear osmosis, 2022). The experiment was modified to further investigate the effect of varying NaCl concentrations on the mass of potatoes.

Conclusion The main purpose of this experiment was to determine the effect of changing molarities on diffusion of water molecules. The claim made was that the net direction of water is affected by water potential and solute potential. It was also predicted that as the sucrose solution molarities increased, the % change in the mass of the dialysis bag would increase and the change in the potato cores would be negative.

The lab will be focusing on finding how much sodium in the water is equal to the amount of sodium in the potato cell. Sodium is a mineral found naturally in many foods, including fruits and vegetables. Your body needs some sodium to balance the amount of water in your cells and stimulate the production of nerve impulses and muscle contractions (HealthyEating.sfagte). An average potato weighs around 213 grams, and is a vegetable which is rare in sodium. About 1-3 percent of the potato is considered pure sodium which can also be a positive aspect to this experiment, knowing the fact that sodium is one of the solutes in an average potato.

Instrumental limitations include incorrectly measuring the sucrose solution and weight of the of each aspect.  Errors due to external influences were present in this experiment; there should have not been any growth in the tap water dialysis bag but, there was due to something out of the control of the

Roots of beet are red due to the water-soluble reddish pigment called betacyanin, localized almost entirely in the large central vacuoles of cells. In undamaged cells, betacyanin remains inside the vacuole, not being able to pass through the vacuolar membrane. These beets will be in a range of temperate and solvents to see how much damage, if any, will occur on the cell membrane. This damage on the cell membrane will be measured qualitative and quantitative. The qualitative measurement will be using our eyes to estimate the amount of red pigment is in the solution, and the quantitative measurement will be used using a

The plant cells that were placed in the hypotonic solution (the distilled water) appeared to be turgid because they looked hard and swollen. However, this cells did not burst like the animal cells because of the presence of the cell wall. The cells that were in the hypertonic solutions (5% saline) appeared to be shriveled up because the water was removed from them, which is the same thing that happens in animal cells. Therefore, the hypothesis is correct because the cells that were in distilled water became turgid but did not show

Determining the osmotic concentration of solutes in living plants cells using potato cores. The experiment was designed to test the number of solutes available in living plant cells at different salt concentrations to determine the tonicity of each solution. This was tested by placing five equally sized potatoes in to five separate salt solutions varying in salt concentration for 20 mins. It is believed that the solution with the highest amount of salt will have the biggest difference in mass. By measuring the initial and final weight it was determined that the salt solution with the least amount of salt solution had the biggest change in mass.

60 983.842 1580.472 1009.840 1009.242 70 978.989 1577.368 1005.067 1004.466 80 973.384 1574.263 999.577 998.971 90 967.028 1571.159 993.368 992.758 Table.2 Temperature(oC) Bostwick Reading of Corn Starch (cm) Bostwick Reading of Wheat Starch (cm) η_(corn starch) η_(wheat starch) 60 24 24 0.000127 0.000127 70 24 21 0.000126 0.000246 80 23 23.3 0.000155 0.000145 90 13.5 13.5 0.002215 0.002214 According to the article which is Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights (n.d), corn starch granules at different temperatures under light microscope is given below: Also, according to Gelatinization and Solubility of Corn Starch during Heating in Excess Water: New Insights (n.d), the scanning electron microscope images of freeze-dried corn starch at different temperatures is given below: According to the article which is Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization (n.d), microscopic view of wheat starch at different temperatures is given below: 60 o C 70 o C

Within the lab of observing passive transport, it had been apparent that only two different types of transport had been used. Both diffusion and osmosis are involved in the movement of substances from an area of high concentration to an area of low concentration. They will both continue to happen until an equilibrium is reached, at which time there will be no net movement of substances. Diffusion does not require a membrane to occur and it involves a variety of different molecules.. Osmosis, on the other hand, involves the movement of water molecules from a region where they are in high concentration (hypotonic solution) to a region where they are in lower concentration (hypertonic solution) across a semipermeable membrane.

Qualitative Data: It was evident that after the potato cylinders were taken out from the sodium chloride solution after an hour, the ones that gained mass had increased in rigidity, becoming more turgid as well as appearing bigger than before. Their color also changed from distinct yellow to a lighter shade of yellow. On the other hand, potato cylinders that were put in a high concentration solution shrunk in size and they became shorter in length since they lost water. They felt softer, more flexible and easier to bend. Hence requiring more caution in drying them with paper towels and measuring the mass.