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To investigate how duration of soaking affects Osmosis in potato tissue.
Member rating: No Rating | Words: | Submitted: Fri Mar 31 2006
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BIOLOGY COURSEWORK! Aim: To investigate how duration of soaking affects Osmosis in potato tissue. Background Scientific Information: In Osmosis is the movement of water from a place of high water concentration to a place of low water concentration through a partially permeable membrane. This osmosis movement will continue until the water potential on both sides of the ppm is balanced. When a potato chip is put in plain water, it will become larger, due to osmosis, as the water potential is more than that inside of the chip, so as a result the potato is storing more water and expands in size. However when salt is added to the solution, the water potential is higher in the potato than in the salt solution so as a result the potato shrinks. The change in potato tissue depends o the substance if any, added to the water. If say sugar were added unlike with...
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