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Tuber Cells DETERMINATION OF THE WATER POTENTIAL OF POTATO TUBER CELLS. Method. Five sucrose solutions with varying molarity and one control containing distilled
to change) will be the concentration of sucrose solution present in the test tubes, which the potato samples will be placed into. What is the variable you are going
Food is ranked in the Glycaemic index on how they affect our blood sugar levels. This index measures how much your blood sugar increases after you eat. When a carbohydrate
Submitted by oppapers on October 8, 1999
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DETERMINATION OF THE WATER POTENTIAL OF POTATO TUBER CELLS.
Method.
Five sucrose solutions with varying molarity and one control containing distilled water were prepared and poured into test tubes. The potato discs were dried, weighed and added to the test tubes. The discs were then weighed again after a period of 24 hours. The percentage change in mass was then calculated.
Apparatus.
Specimen tubes with stoppers x6
1cm3 diameter cork borer
razor blade
filter papers
balance
distilled water
sucrose solutions with varying concentrations
potato cut into small discs
Results. (Fig 1.0)
Sucrose concentration (M) Initial mass
(kg) Final mass
(kg) Change in mass
(%)
0.10 0.95 1.25 31.57
0.20 0.94 1.13 20.21
0.30 1.03 1.15 11.65
0.40 0.95 1.05 10.52
0.50 0.88 0.86 -2.27
0.60 0.93 0.84 -9.67
Control 0.99 1.40 42.41
Discussion.
Osmosis is the passive diffusion of water molecules across a selectively permeable membrane from a down a concentration gradient. The water potential of a system is the tendency for water to exit the system. In this experiment the aim was to measure the tendency for water to leave the tuber cells. As the water potential of pure water is zero the concentration of sucrose in solution will have an effect on the water potential, this is called the solute potential. The greater the concentration of sucrose the more negative the water potential, because water moves from a high to low water potential.
When the potato is put into water it contains solute molecules which draw water in...
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