Thursday, February 21, 2019

Osmosis Internal Assessment – Biology Higher Level

The effect of coarseness on osmosis of genus Solanum tuberosum L. ( tateres) Biology HL Internal Assessment form 10 Teresa Nguyen Table of Contents 1 DESIGN2 1. 1 Defining the problem2 focus on heading2 HYPOTHESIS2 BACKGROUND INFORMATION2 INVESTIGATION VARIABLES3 1. 2 tyrannical Variables3 TREATMENT OF THE reign overLED VARIABLES3 envision EXPERIMENT4 1. 3 Experimental Method4 MATERIALS4 RISK ASSESSMENT5 METHOD5 2 selective information COLLECTION and affect7 2. 1 save painful data7 QUANTITATIVE RAW DATA7 QUALITATIVE RAW DATA7 2. 2 impact Raw Data8 treat Data Table9 3 Conclusions and Evaluation11 3. 1 Conclusion11CONCLUSION STATEMENT11 CONCLUSION EXPLANATION11 3. 2 Evaluation Procedures12 RELIABLITY12 LIMITATIONS/WEAKNESSES/ERROR IN LABORATORY INVESTIGATIONS13 3. 3 Improving the investigating14 readjustment TO THE EXPERIMENT14 Bibliography15 extensiones16 Appendix A Risk Assessment16 Appendix B Turnitin Receipt19 Appendix C diary19 1 DESIGN 1. 1 Defining the pro blem FOCUS QUESTION What is the effect of osmosis on the flowerpot (g) of solanum tuberosum L. ( tateres) by and by length of 24 hours in varying denseness take aims (2%, 5%, 10%, 20% and 25%) of sodium chloride (table flavour)? HYPOTHESIS Solanum tuberosum L. inal thronges pull up stakes decline as the denseness (2%, 5%, 10%, 20% and 25%) of sodium chloride increases. spud slices placed in distilled irrigate will have higher bargain pct cod to the cells becoming turgid. BACKGROUND INFORMATION dissemination is the driving force of molecules from a hypertonic (high concentration solute) to the hypotonic (low concentration of solute). There argon different types of dispersion one of which is osmosis. Osmosis is the movement of wet molecules through a permeable tissue layer that bothows only sm tout ensembleer molecules such as water to pass through and prevent larger molecules to enter such as glucose or sodium chloride. Bozeman Biology, 2012) Within osmosis alikei ty between the different solutions amount terminology are utilise to describe the differences such as Isotonic, hypertonic and hypotonic as mentioned earlier. Isotonic is when the solution has equal concentration of solutes. hypertonic is when the solution has concentration of the solute. In contrast, hypotonic is when the solution has lower concentration of the solute. (Bowen, 2002) Plant cells are known to have strong cell walls that when osmosis allows water to be taken up it swells. However, to prevent the cell from bursting the cells dumbfound turgid.The storm within the cell rises and gradually the internal pressure has increased to an finish which even water molecules can non enter. (Nigel D Purchon, 2012) This is convenient for plants as they do non have skeletons, thus their leaves and stems are supported by the pressure of the water. bolshie of water by osmosis ca spends the plant to become flaccid which the plasma membrane withers from the cell wall. (BBC, 2012) IN VESTIGATION VARIABLES TABLE 1 Practical Investigation Variables Type of Variable Identified Variable Independent The change concentration level of atomic number 11 Chloride (2%, 5%, 10%, 20% and 25%). aquiline The differentiation of hoi polloi of the different murphy plots (final initial mass) in sepa sum uply sodium Chloride concentrations (2%, 5%, 10%, 20% and 25%) after 24 hours. Controlled Each trial is from the uniform tater. The quantity of solution given in for individually one trial. The size of tater slices. radical of biological material. spud pieces in distilled water. The duration of the investigating. The size of the probe tubes. Un dictationled Rate of osmosis. The initial salt concentration in the potato. channelize in room temperature. 1. 2 Controlling Variables TREATMENT OF THE CONTROLLED VARIABLESTABLE 2 Control interference of Variable Control Variables Treatment Each trial is from the very(prenominal) potato. Each trial use pieces o f potatoes from the same(p) source. Thus, limits the variation of sources apply. The quantity of solution given in each trial. all(prenominal) runnel tube contained 25cm3 of solution. The size of potato slices. All potato pieces apply were cut to a size of 2 cm in length. The duration of the investigating. All the trials were conducted in the same time duration of 24 hours. Source of biological material. All sources (potatoes) were purchased from the same producer. The size of the test tubes. All trials used the same sized large test tubes. CONTROL EXPERIMENT The control of this investigation is the potato pieces placed in distilled water over 24 hours. By being left in distilled water allows the no defilement of the unknown substances or sodium chloride to affect the osmosis process within the potato cells. According to theory, the potato slices in distilled water should increase in mass as the osmosis process would allow water to move through the semipermeable memb rane of the potato cells. This control variable will allow the comparison of the masses of the potato pieces in sodium chloride.Thus, revealing the effect of saline solution substances in plant osmosis. 1. 3 Experimental Method MATERIALS TABLE 3 List of apparatus Apparatus Required Quantity Required solanum tuberosum L. (Potatoes) 1 Bud Cork Borer 1 Fat run tubes 30 Sodium Chloride solution (2%, 5%, 10%, 20% and 25% ) 200cm3 (25cm3 per test tube) Marker 1 Paper towel roll 1 Distilled Water 200cm3 (25cm3 per test tube) Ruler (30cm) 1 Electronic Scales (Distilled Water(0. 00)1g) 1 weight-lift Tray (70cm3) 1 Tweezers 1 Test tube stand (for 40 test tubes) 1 RISK ASSESSMENT Refer to appendix. METHOD 1.Collect required apparatus. 2. tag five test tubes Distilled Water and place in one news news report column in the test tube stand. 3. restate footprint 2 for 2%, 5%, 10%, 20% and 25%. pose them side-by-side in chronological order. Each row is now the number of trials. Labe l all the test tubes in the first row 1 then repeat with the otherwise rows with, 2, 3, 4, and 5. 4. Set up the scale. 5. Cut the potato with the cork borer and use the metal rod with to push the potato onto a piece of typography towel. Using the ruler measure cut the pieces into 2cm. 6. Place the weigh tray on the scale then press Tare. Place the potato piece on the scales.Record results for Initial intensity. Repeat for every piece of potato. 7. Repeat measure rod 6 and 7 for all the potatoes. 8. Pour 25cm3 of distilled water into each of the Distilled Water labelled test tubes. 9. Pour 25cm3 of 2% solution into each of the 2% labelled test tubes. 10. Repeat step 8 for 10%, 15%, 20% and 25%. 11. Place one piece of potato into a test tube with distilled water. Repeat use potato pieces from the same pile for the other trials. 12. Repeat step 12 with 2%, 5%, 10%, 20% and 25%. 13. Leave for 24 hours. 14. Record observations. 15. Place the weigh tray on the scale then press Tare. 16.Use tweezers to draw back the potato piece from a distilled test tube and place it on the weigh tray. Record the mass for Final hole. 17. Repeat step 16 before weighing each piece of potato. 18. Repeat step 17 for the rest of the trials and for 2%, 5%, 10%, 20% and 25%. Diagram 1 Experimental Set-up 2 DATA COLLECTION and PROCESSING 2. 1 Recording Raw data QUANTITATIVE RAW DATA Table 4 Raw Data of Potato Pieces masses (0. 001g) after 24 hours in Various Sodium Chloride Solutions ladders Concentrations (0. 5%) Initial Mass (0. 001g) Final Mass (0. 001g) 1 Distilled Water(0. 0) CONTROL 1. 71 1. 387 2. 0 1. 181 0. 885 5. 0 1. 091 0. 877 10. 0 1. 196 1. 058 20. 0 1. 149 1. 054 25. 0 1. 094 0. 995 2 Distilled Water(0. 0) CONTROL 1. 258 1. 453 2. 0 1. clx 0. 805 5. 0 1. 158 0. 899 10. 0 1. 186 1. 002 20. 0 1. 243 1. 085 25. 0 1. 166 1. 060 3 Distilled Water(0. 0) CONTROL 1. one hundred thirty-five 1. 314 2. 0 1. 254 0. 856 5. 0 1. 244 1. 041 10. 0 1. 079 0. 936 20. 0 1. 244 1. 047 25. 0 1. 109 0. 942 4 Distilled Water(0. 0) CONTROL 1. 176 1. 323 2. 0 1. 247 0. 902 5. 0 1. 260 1. 034 10. 0 1. 225 0. 992 20. 0 1. 160 1. 021 25. 0 1. 267 1. 102 5 Distilled Water(0. 0) CONTROL 1. 151 1. 345 2. 0 1. 263 0. 986 5. 0 1. 173 0. 894 10. 0 1. 207 1. 024 20. 0 1. 163 1. 017 25. 0 1. clxv 1. 068 QUALITATIVE RAW DATA During the investigation it was noted the potato pieces were tinged with yellow-bellied and had blind drunk textures to them. After the twenty four hours the texture of the potato pieces had reassignd from firm to soft. Also, there was a drastic stir in the physical mien of the potato pieces from a fully yellow tinged to partially cook. Potato pieces in 2% were the ushiest and were darkest in colour. As the concentration of Sodium Chloride increased the changes of the brown colouring and mushiness subsided. However, the control remained firm and did not go mushy or change in colour. This change in colour could be due to decay of the potato tissues as more than and more cells become hypertonic. Trial 1, 25% Visible physical change in appearing from yellow to brown Trial 1, 25% Visible physical change in appearance from yellow to brown 2. 2 Processing Raw Data Table 5 Statistical Processing computings Formulae Solution Calculation Results (g)Mass Changed (0. 001g) Final Mass- Initial Mass=Mass Changed Distilled Water 0. 00% (Control) Trial 1 1. 387g-1. 171g=0. 216g 2. 36g Mean (0. 001g) x =X n mean=( append of all the products)(Number of prouducts) Distilled Water 0. 00% (Control) 0. 186g=0. 216g+0. 195g+0. 179g+0. 147g+0. 194g5 0. 186g Standard Deviation (0. 001g) s = x- x2 n-1 Standard Deviation=Sum of (each value-mean)2Number of values-1 Distilled Water 0. 00% (Control) 0. 026g= (0. 216-0. 186)2+(0. 195-0. 186)2+(0. 179-0. 186)2(0. 147-0. 186)2+(0. 194-0. 186)25-1 0. 026g Percentage Change Mass Changed Initial Mass? 00=percentage change Distilled Water 0. 00% (Control) Trial 1 0. 2161. 171? 1 8. 4% 18. 4% Processed Data Table Table 6 The Differences between the Initial Mass (g), Final Mass (g) of the Potato Pieces after 24 hours in Sodium Chloride Solution Trials Concentrations ( 0. 05%) Initial Mass (0. 001g) Final Mass(0. 001g) Changes in Mass(0. 002g) Percentage Change (0. 02%) 1 Distilled Water(0. 0) CONTROL 1. 171 1. 387 0. 216 18. 45 2. 0 1. 181 0. 885 -0. 296 -25. 06 5. 0 1. 091 0. 877 -0. 214 -19. 62 10. 0 1. 196 1. 058 -0. 138 -11. 54 20. 0 1. 49 1. 054 -0. 095 -8. 27 25. 0 1. 094 0. 995 -0. 099 -9. 05 2 Distilled Water(0. 0) CONTROL 1. 258 1. 453 0. 195 15. 50 2. 0 1. 160 0. 805 -0. 355 -30. 60 5. 0 1. 158 0. 899 -0. 259 -22. 37 10. 0 1. 186 1. 002 -0. 184 -15. 51 20. 0 1. 243 1. 085 -0. 158 -12. 71 25. 0 1. 166 1. 060 -0. 106 -9. 09 3 Distilled Water(0. 0) CONTROL 1. cxxxv 1. 314 0. 179 15. 77 2. 0 1. 254 0. 856 -0. 398 -31. 74 5. 0 1. 244 1. 041 -0. 203 -16. 32 10. 0 1. 079 0. 936 -0. 143 -13. 25 20. 0 1. 244 1. 047 -0. 197 -15. 84 25. 1. 10 9 0. 942 -0. 167 -15. 06 4 Distilled Water(0. 0) CONTROL 1. 176 1. 323 0. 147 12. 50 2. 0 1. 247 0. 902 -0. 345 -27. 67 5. 0 1. 260 1. 034 -0. 226 -17. 94 10. 0 1. 225 0. 992 -0. 233 -19. 02 20. 0 1. 160 1. 021 -0. 139 -11. 98 25. 0 1. 267 1. 102 -0. clxv -13. 02 5 Distilled Water(0. 0) CONTROL 1. 151 1. 345 0. 194 16. 85 2. 0 1. 263 0. 986 -0. 277 -21. 93 5. 0 1. 173 0. 894 -0. 279 -23. 79 10. 0 1. 207 1. 024 -0. 183 -15. 16 20. 0 1. 163 1. 017 -0. 146 -12. 55 25. 0 1. 165 1. 068 -0. 097 -8. 33Table 7 Average percentage masses of Sodium Chloride Solutions (0. 5%) and Distilled Water Trials Distilled Water (Control) 2. 0% 5. 0% 10. 0% 20. 0% 25. 0% 1 18. 45 -25. 06 -19. 62 -11. 54 -8. 27 -9. 05 2 15. 50 -30. 60 -22. 37 -15. 51 -12. 71 -9. 09 3 15. 77 -31. 74 -16. 32 -13. 25 -15. 84 -15. 06 4 12. 50 -27. 67 -17. 94 -19. 02 -11. 98 -13. 02 5 16. 85 -23. 79 -23. 79 -15. 16 -12. 55 -8. 33 Mean 15. 81 -27. 77 -20. 00 -14. 90 -12. 27 -10. 91 Trials Distilled Water (Control) 2. 0 % 5. 0% 10. 0% 20. 0% 25. 0% 1 0. 216 -0. 296 -0. 214 -0. 38 -0. 095 -0. 099 2 0. 195 -0. 355 -0. 259 -0. 184 -0. 158 -0. 106 3 0. 179 -0. 398 -0. 203 -0. 143 -0. 197 -0. 167 4 0. 147 -0. 345 -0. 226 -0. 233 -0. 139 -0. 165 5 0. 194 -0. 277 -0. 279 -0. 183 -0. 146 -0. 097 Averages 0. 186 -0. 334 -0. 236 -0. 176 -0. 147 -0. 127 Standard Deviation 0. 026 0. 048 0. 032 0. 038 0. 037 0. 036 Table 8 Average percentage masses (0. 02%) of various Sodium Chloride Solutions (0. 5%) and Distilled Water Graph 1 The kindred between the varied sodium chloride solutions and the control over 24 hours graph COMMENTARYIt appears that Graph 1 represents the relationship between the mass changes and the sodium chloride concentrations (0%, 2%, 5%, 10%, 20% and 25%). The graph displays that there was a major decrease in size mainly in the 2% and only potato pieces in the distilled water were able to increase in mass. 3 Conclusions and Evaluation 3. 1 Conclusion CONCLUSION STATEMENT The quarry of this investigation was to test the effect of the varied sodium concentration on the osmosis of potato. This aim of the investigation was accomplished as there were epoch-making differences on the effect of the varied sodium chloride solutions.Although the data has proven the hypothesis to be false. CONCLUSION EXPLANATION Data produced from this investigation reveals that the hypothesis suggested earlier is incorrect. As shown in Graph 1, the average for 2% concentration had a more drastic decrease than the 25% concentration. Thus, disproving the hypothesis which states as the concentration level of sodium chloride increases the masses will decrease in relation. On the unlike the results suggested decrease in concentration of the solution will greater the decrease in mass after a period of time.For example, the average percentages change for the 2% concentration decreased by approximately 27. 77% in comparison to the average percentages change of 10. 91% of the 25% concentration of sod ium chloride. This would suggest that any concentration higher than 2% concentration of sodium chloride would cause the potato cell to become turgid and hypotonic as a result of the higher concentration of water entering the potato cell. By becoming turgid the cell is no seven-day allowing the diffusion of any molecules into the cell thus preventing osmosis to occur.The higher the percentage the faster the occurrent of the osmosis ca victimisation the cell to become turgid faster and preventing the water molecules enter. With this in mind, questions the dependability of the data despite the evidence of the balanced error bars. The effects of sodium chloride concentration had decreased the mass as the concentration levels increased. (Roberts, et al. , 2009) This investigation supports the hypothesis stated earlier. In this investigation the results as the interrogationers were able to close up on the results of their 0. % decreasing the lease and with their maximum concentratio n of 2% magnanimous the largest change in mass. However, this investigation was conducted in the time from of only 30 minutes not 24 hours. On the other hand, a research The set up of Salinity on Osmosis in Solanum tuberosum (potatoes) provided much similar results and was also conducted in a similar environment. This investigation supports the results obtained in this try justifying 0. 1% and 0. 5% declined in mass with a rapid rate and 10% and increase, the rate was much slower (Holler, 2012) . 2 Evaluation Procedures RELIABLITY Measurements were metrical with by only one investigator and thus eliminated the possible chances of human being error that may occur if the measurements were recorded by multiple people. The trials of this investigation were conducted in a chronological order and one-by-one. This process was also restate five times for the each concentration to increase the reliability. The standard passing displayed quite minimal and well balanced which shows the re were minimal earthshaking errors that may have occurred throughout the experiment.However nearly the errors that peradventure occurred due to some of the pieces were penetrated by the rod in removing them from the corer, this may have caused some significant error and decreases the reliability of the experiment. Due to the use of the same size potato it can be assumed that the reliability of this investigation is dependable as there is little differentiation in size. Also, all the potato pieces were from the same potato meaning they were also from the source limiting any uncontrollable variables to occur and increase the reliability of this investigation.The uncertainties of this experiment were quite minimal heretofore perhaps may have occurred during the process of weighing the mass of the potato pieces due to not pressing tare before beat the mass of each piece therefore altering the masses slightly and increasing the uncertainties. LIMITATIONS/WEAKNESSES/ERROR IN LABORA TORY INVESTIGATIONS Table 9 Possible limitations with the investigation and improvement to these errors Limitations/weaknesses/error in the laboratory Improvement Inaccuracy in the measurements when wounding the potato pieces in to 2cm length. Due to the minimal cooking skill of the researcher the potato pieces were not precisely 2. 0cm but perhaps to varied 2. 1 cm. Significance of this would affect the data as is contradicts its purpose as a controlled variable. To improve on this matter perhaps cutting the potato into a cube or rectangle shape to a 4cm height then using a corer to pip pieces of potato. After, line the all the potato pieces and cut all of them simultaneously in half. This would reduce the variance of the sizes. cleverness of the potato pieces by the rod of the corer. The rod used to push the potato pieces out of the corer was set and proved difficult to utilise as it failed to push the potatoes out and penetrated them. Penetration to the potato pieces will in crease the surface area and increase the fact of osmosis leading onto questioning the reliability of the investigation. Perhaps in a homecoming of this experiment to use a larger corer size and a nifty rod to prevent unnecessary penetrations to the potato pieces. Time limit in conducting the experiment. Because of the time limit in the beginning of the experiment many errors occurred due to the experimenter rushing. These errors that may be able to be prevented if the time for the experiment was to be increased. Excess Sodium Chloride when measuring the final mass of the potato pieces. When measuring the mass of the final potato pieces, only two ply of paper towel were used to dry of the excess solutions. However after the third trial the paper was far too damp to dry attain anymore excess which could altered the results. This could be simple resolved by using more plies of paper towel. 3. 3 Improving the Investigation registration TO THE EXPERIMENT To decrease the uncertain ties a different method could be used to cut the potato pieces simultaneously therefore limiting the slightly varied sized pieces. This new method could be lining all 30 potato pieces in a straight line then measuring 2cm and cutting all the pieces in one cut. This mew method will likely to decrease the uncertainty when cutting the potato pieces. Creating a longer time limit to the investigation would provide time to increase the reliability of this investigation.By creating a different method to create the potato pieces so that there is no penetration of the use of the rod from the corer. In this investigation a small corer was utilised along with a bent rod was used to remove the pieces which caused penetrations in the potato pieces. If this investigation was to be replicated perhaps using a larger corer will be less difficult to remove the potato pieces and decreasing the chances of penetrating the pieces. Another method that could be considered is to not use the corer and cut th e pieces manually from the potato, firstly into a rectangular prism or cube.This method will completely eliminate the chances of penetration of the potato pieces thus, increasing the reliability of the data produced and of the investigation. Modifications to the experiment perhaps include an citation to explore different variables that would affect osmosis. These reference points could be exploring the effect of surface -area, temperature and perhaps comparison on the use of sucrose solution against the salinity. An interesting extension would be to include a vice-versa investigation to test the effect of the potato pieces to return to its original mass if placed in distilled water.Bibliography Websites Nigel D Purchon. 2012. Osmosis Gondar normal Biology. ONLINE visible(prenominal) at http//purchon. com/wordpress/biology/? page_id=173. Accessed 01 October 12. BBC. 2012. BBC GCSE Bitesize Osmosis in cells. ONLINE Available athttp//www. bbc. co. uk/schools/gcsebitesize/ scho larship/add_gateway_pre_2011/greenworld/waterrev2. shtml. Accessed 01 October 12. Bowen. 2002. Osmosis. ONLINE Available athttp//arbl. cvmbs. colostate. edu/hbooks/cmb/cells/pmemb/osmosis. html. Accessed 08 October 12. Videos Bozeman Biology. (2012). AP Biology Lab 1 Diffusion and Osmosis. Online Video. 14 March. Available fromhttp//www. youtube. com/watch? v=LeS2-6zHn6M. Accessed 01 October 2012. Online Documents Roberts, M. , Kolbenschlag, J. , Brady, J. & Rice, T. , 2009. do of Concetration on Osmosis. Online Available at https//docs. google. com/viewer? a=v&q=cacheioq9fMDSyNgJwww. bvsd. org/schools/MonarchHigh/teachers/kdonley/Vodcasts%2520and%2520Podcasts/Student%2520Projects/Osmosis%2520Labs%252009-10/Effect%2520of%2520Concentration%2520on%2520Osmosis. pptx+&hl=en&pid=bl&s Accessed 11 November 2012. Word Documents Holler, B. , 2012. The Effect of Salinity on Osmosis in Solanum tuberosum (potatoes). Gold Coast Bianca Holler. Appendixes Appendix A Risk Assessment Append ix B Turnitin Receipt Osmosis Potato IA Term 4 to the assignment Osmosis prac. in the class A. Lal 2012 Year 10 Term 4 Osmosis on 12-Nov-2012 0928PM. Your paper id is 283825801. Appendix C Journal Date Task Time 1st of October Constructed design and completed background information/theory 120 minutes 2nd of October Constructed method and observational materials 60 minutes 8th of October Completed

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