Effects of Osmosis on Living Tissue Essay

What is the effect of osmosis on a slice of stump spud in varying salt solutions? Six different concentrations of salt water (0%, 0,4%, 0,8%, 1,2%, 1,6% and 2,0%) leave behind be utilize in order to observe how the inserted potato slice changes. The aloofness of the potato slice will be measured before and after leaving it for 24 hours in the various solutions.HypothesisSalt solutions will be hypertonic to the potato electric cells thus decreasing it in size as placed in higher solutions.Materials 6 petri dishes Fresh potato sticks Dissecting razor blade Ruler Distilled H2O, 0,4% NaCI solution, 0,8% NaCI solution, 1,2% NaCI solution, 1,6% NaCI solution, 2,0% NaCI solutionProcedure( mystifyed from the worksheet)1. Obtain 6 Petri dishes 0.4% NaCl 0.8% NaCl 1.2% NaCl 1.6% NaCl 2.0% NaCl.2. Add enough of the appropriate liquids to nearly fill each of the Petri dishes.3. Obtain six smart potato teddys. Using a razor blade, angle cut one end of each strip to a beveled point.4. Measu ring from the tapered end, carefully and precisely angle cut each strip to a length of 70 mm so that some(prenominal) points are on the same side of the strip.5. dress one measured potato tissue strip into each of the prepared Petri dishes. Cover the dishes and leave serene for 24 hours.6. After 24 hours, remove the strips of potato, one at a time, immediately measuring the length (mm) of each.Data Collection congregation 1Test Solutions (% salt) Initial length li (mm) Final aloofness lf (mm) Change in Length l (lf li) (mm) Rigidity of the StripDistilled H2O 30 mm 33 mm +3 mm Solid, Hard0,4 30 mm 32 mm +2 mm Solid, hard0.8 30 mm 31 mm +1 mm Flexible1.2 31 mm 31 mm 0 mm Flexible, soft1.6 31 mm 30 mm -1 mm Very bendable, soft2.0 31 mm 30 mm -1 mm Very flexible, softGroup 2Test Solutions (% salt) Initial Length li (mm) Final Length lf (mm) Change in Length l (lf li) (mm) Rigidity of the StripDistilled H2O 42 mm 46 mm +4 mm Hard0,4 42 mm 44 mm +2 mm Hard0.8 42 mm 41 mm +1 mm F lexible1.2 42 mm 40 mm -2 mm Flexible1.6 42 mm 39 mm -3 mm Flexible2.0 42 mm 39 mm -3 mm Very flexibleData ProcessingGroup l (mm) Distilled H20 l (mm) 0.4% NaCl l (mm) 0.8% NaCl l (mm) 1.2% NaCl l (mm) 1.6% NaCl l (mm) 2.0% NaCl1 +3 mm +2 mm +1 mm 0 mm -1 mm -1 mm2 +4 mm +2 mm +1 mm -2 mm -3 mm -3 mmAverage l (mm) +3.5 mm +2 mm +1 mm -1 mm -2 mm -2 mmResultIn both groups the size of the potato increase when put into distilled H2O, 0,4% solution and 0,8 solution. From 1,2% solution and upward, the size of the potato stayed the same or decreased in both groups. One last similarity is that from 0,8% solution onwards the rigidity of the potato strip changed from hard to flexible and soft.ConclusionDifferent concentrations of solute do affect the length of the potato strips. Our data shows that water moved from discredit solute concentration to higher solute or descriptions of trends shown concentration. Hypertonic solutions, which have higher solute concentration and therefore gr aphs. The explanation should acquit lower water concentration, form the cells to lose mass and shrivel because water moves out observations, trends or patterns of the cell through the plasma membrane. This was the case with the slice left in salty where revealed by the data.the sample anomic 9.09% of its original mass. Hypotonic solutions, on the contrary, have lower solute concentration and higher water concentration and cause the potato cells to expand because the water moved into the cells. In this case, the distilled water and the tap water samples were hypotonic to the potatoes and therefore the potato slices gained 54.4% and 17% mass respectively. These results also indicate that the distilled water was more hypotonic than the tap water compared to the potatoes as the water mass gained by the potato slice was considerably higher in distilled water.