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Design an experiment to investigate how the water potential of bananas alters as they ripen over time.
Member rating: No Rating | Words: | Submitted: Tue Feb 24 2004
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Sasha Caddy, 16/11/03 RM11. The Ripening Banana Challenge The Problem It was noticed that as bananas ripen the sweeter they taste. A possible explanation for this is that as they ripen some of the starch that they contain is hydrolysed to form sugars. The Task Design an experiment to investigate how the water potential of bananas alters as they ripen over time. Water potential is a measure of the tendency of water molecules being absorbed into a solution by osmosis. Osmosis is the net movement of water through a partially permeable membrane from a solution of a less negative water potential to a solution of a more negative water potential. In this experiment I need to determine the affect of a range of solutions of different concentrations that alters the ripening of the banana. Materials: * Scalpel or knife. * 6 petri dishes. * 5 boiling tubes. * Boiling tube rack. * 2 x 10cm or 25cm graduated pipette. * Pye pump. * Thermometer. * Distilled...
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