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To find out which concentrations of sucrose solution cause water to be gained or lost by osmosis in potatoes.
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| Submitted: Thu Sep 25 2003
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INVESTIGATING OSMOSIS IN POTATO'S Aim: To find out which concentrations of sucrose solution cause water to be gained or lost by osmosis in potatoes. Background: The spontaneous passage or diffusion of water or other solvents through a semi permeable membrane (one that blocks the passage of dissolved substances--i.e. solutes). The process, important in biology, was first thoroughly studied in 1877 by a German plant physiologist, Wilhelm Pfeiffer. Earlier workers had made less accurate studies of leaky membranes (e.g., animal bladders) and the passage through them in opposite directions of water and escaping substances. The general term osmose (now osmosis) was introduced in 1854 by a British chemist, Thomas Graham. If a solution is separated from the pure solvent by a membrane that is permeable to the solvent but not the solute, the solution will tend to become more dilute by absorbing solvent through the membrane. Increasing the pressure on the solution by...
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