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To note the effect of temperature on the behaviour of the Enzyme Catalase.
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To observe how water and sugar solution affect potato cells. This will show how potato cells take up water by osmosis and cause an increase in weight.
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To observe the effect of varying salt concentrations outside plant tissue and how water movement by Osmosis is affected.
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To see how concentration affects osmosis on a potato.
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To see how different concentrations of sugar solutions affect the mass of potato pieces
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To see how the weight of potato chips changes when placed in sugar solutions of different concentrations.
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To see the change in length of a potato tissue when left in different concentrations of salt solution.
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To see the effect Osmosis has on a potato chip after a certain time in different concentrations of water; these include: distilled water and 0.2M, 0.4M, 0.6M, 0.8M and 1.0M sucrose solutions.
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To see what factors affect the speed of a Catalase controlled reaction
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To show the link, if any, between the rate of reaction of hydrogen peroxide and catalase and the surface area of the catalase source (potato).
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To study what effect different concentrations of sucrose will have on potato tubers.
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To test the effect on potato tubers in different percentages of saline and water
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To test which combinations of metals will produce the highest voltage in a fruit battery.
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Undertake an experiment to understand the effect of varying sucrose concentration on osmosis in potato chips, and to try and find where incipient plasmolysis lies between these experiments.
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Use scientific knowledge and practical skills to determine the effect of a range of salt solutions (0.2, 0.4, 0.6, 0.8 and 1.0M plus distilled water) on living cells (potato).
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Variation Of Enzyme Activity With Amount Of Enzyme Present.
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Vary an independent factor to see whether it affects the activity of the enzyme Catalase, using Hydrogen Peroxide (H2O2) and a potato solution (which has Catalase in it).
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Water Potential Changes In A Germinating Potato.
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Water Potential Investigation
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Water potential is a measure of the free kinetic energy of water in a system or the tendency of water to leave a system, it is measured in units of pressure (KPa) and is given the symbol .
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Water potential of a potato
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Water potential of a potato
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Water potential of a potato
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Water potential of potato
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water potential of potato tuber cells
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