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Aim To investigate the effect of varying concentration of a certain sugar solution (sucrose) on the amount of osmotic activity between the solution and potatoes after two days. Hypothesis
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Aim To investigate the effect of varying concentration of a certain sugar solution (sucrose) on the amount of osmotic activity between the solution and potatoes after two days. Hypothesis We predict that as the concentration of sucrose in water increases the mass of potato decreases making the potato flacid. Decreasing the sucroce concentration in water allowes less osmosis to occur, therefore remains more turgid than the potato that is in the higher concentration solution. This happens because water moves in and out of cells depending on the relative concentrations of solutes that are dissolved in water. Osmosis is the passive movement of water molecules from a region of lower solute concentration to a region of higher solute concentration. When the potato is in a highly concentrated solution the low solute levels of the potato diffuse through to the highly concentrated solute level making the potato flacid. When the potato is in a low...
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