Perform osmosis experiment using potatoes Record your observations and explain the terms 1.Hypotonic Solution 2.Hypertonic Solution 3.Isotonic Solutions
Answers
Answer:
hey mate here is your ans.
Explanation:
Materials:
electronic balance (0.01 g range)
metric ruler with mm scale
metric measuring cups
6 cereal bowls or shallow pans
a small piece of raw potato to cut into six ~5 mm cubes 5 millimeter cube (this square is 5 x 5 mm)
single edged razor or knife
paper towels
watch or clock
table salt, distilled or tap water
6 beakers (250 ml or larger) or cups
Methods:
Pre-mix 6 beakers of salt solutions (0%, 0.1%, 0.5%, 1%, 2.5%, 5%) in distilled water. You can use this solution calculator to help you make your solutions. Just enter the water volume of your container and the percentage of salt you want and it will tell you how many grams of salt to add. A 1% salt solution is 1 part salt to 100 parts water. To make a 1% salt solution, you could use a 100 ml bottle, add exactly 1 gram of salt (use your electronic balance) to your bottle, and bring the water volume up to 100 ml. To make a 0.1% solution, add 1 gram of salt to 1000 ml of water (or add 0.1 g salt to 100 ml of water). If you have more water than you need, just stir well and then discard the excess.
Prepare six small potato cubes with no skin that are all about equal in size (approximately 5 millimeters in length, width and height) and blot them dry on a paper towel. (Blot means just gently remove the surface water; no need to squeeze them!)
Mass (weigh) each to the nearest 0.01 grams, keeping them separate, and record each initial mass in Table 1. Don't wait too long before putting them into the solutions, as evaporation will occur.
Fill each bowl with one of the 6 stock solutions, keeping track of which is which! Label them. You won't be able to tell the salinity just by looking. Note which potato piece went into which bowl.
Leave one of the potato slices in each of the salt solutions for up to 24 hours so that they may gain (or lose) water by osmosis. (Keep them all in the salt water the same amount of time--leaving them overnight is likely to give the best results).
Remove the slices, blot them dry on a paper towel, carefully re-weigh them and record in the data table as final mass
When completed, use a ruler to draw a straight line of best fit through your six data points, or use the computer to graph your data and calculate the line of best fit. Where the line of best fit crosses the horizontal zero line, draw a vertical line down to the x-axis. This is the point at which the potato is isotonic with its surroundings, and is therefore the estimated salt concentration of the potato.
Thank you