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Aseel Tungekar 16th March Biology Coursework Aim To investigate and find the water potential of baking potatoes and sweet potatoes in (N/mm2) using various strength solutions of sucrose (mol) Hypothesis I believe that the baking potatoes will have a less negative water potential. In the experiment they will not increase in mass at a lower of sucrose molarity than the sweet potatoes. Baking potatoes contain more water than sweet potatoes. This is clearly obvious, cut a baking potato into cubes and it releases a lot of water, more so than sweet potatoes. Water potential determines the rate of osmosis. Water movement form a high concentration to a low one is the means for testing the aim. Distilled water and other strength solutions will flow into the sweet potato more readily than into the baking potato. This is because baking potatoes have more water, and thus a less negative water potential. Sweet potatoes have less water content and...

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