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Factors affecting Osmosis in Potato Tissue.
Member rating: No Rating | Words: | Submitted: Fri Jan 09 2004
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Vicky Scurr 19/5/02 Factors affecting Osmosis in Potato Tissue Background Scientific Information: Osmosis is the movement of water molecules from a high concentration to a low concentration through a semi-permeable membrane. The higher the concentration of the salt solution, the lower the water potential. The water molecules move through the semi permeable membrane to a place with a lower water potential. Not everything can fit through the semi-permeable membrane. Water molecules are small enough but salt is not. Key Variables: There are several variables we must consider. These are: 1. Length of potato chip 2. Mass of potato chips 3. Temperature 4. Variety of potato 5. Volume of salt solution 6. Duration 1. We must keep the length of potato chip the same because if some are longer than others then they have a larger surface area which will affect the rate of osmosis. 2. We have to weigh the potato chips at the beginning of...
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