DIFFUSION LAB

VEGETABLE OSMOSIS

CUCUMBER BEFORE SOLUTION

• Skin is smooth
• Flexible towards the middle
• Very stiff around the edges

POTATO BEFORE SOLUTION

• Slightly flexible
• Mostly stiff
• Skin is gritty

CUCUMBER AFTER THE SOLUTION

• The distilled water made the cucumber less flexible and very stiff
• The skin is still smooth after the distilled water
• After the salt water the cucumber is very flexible
• The skin is very slimly after the salt water

POTATO AFTER THE SOLUTION

• After the distilled water the potato is very stiff, hard, and firm
• After the salt water the potato is flexible
• After the salt water the skin is smooth
• The inside of the potato is very smooth after the salt water

SOLUTION TYPE & WATER MOVEMENT

• Salt water is hypertonic
• Because the salt concentration in the solution was high
• The water moved out of the cell to obtain dynamic equilibrium

SOLUTION TYPE & WATER MOVEMENT

• Distilled water is hypotonic
• Water moves into the cell to obtain equalibrium
• Because the salt concentration is higher in the vegetables

TUGOR PRESSURE MAINTAINS A PLANYS SHAPE AND ITS UPRIGHT POSITION

VEGETABLE OSMOLARITY

PROTOCOL OF LAB

• Gather vegetables
• Label test tubes with the vegetable and solution
• Pour 10 ml of each solution into its correct test tube
• Put vegetable in each tube and seal the top
• Wait 24 hours

PROTOCOL OF LAB (PT.2)

• Unseal test tubes after 24 hours
• Drain the water
• Measure the final mass of each vegetable piece
• Record data
• Clean up

MANIPULATED VARIABLE

• Different vegetables
• Concentration of sucrose

RESPONDING VARIABLE

• The mass (g) of the vegetables

DATA CHART

PERCENT CHANGE EQUATION

POTATO AND SWEET POTAO DATA

BEET DATA

HOW OSMOLARITY IS FIGURED OUT

THE OSMOLARITY OF THE POTATO

THE OSMOLARITY KF THE SWEET POTATO

THE OSMOLARITY OF THE BEET

WHAT I LEARNED FROM THIS LAB

IN CONCLUSION

• This experiment measured by how the sucrose concentration
• Changed within the cell, through hypotonic and hypertonic
• Solutions.