From Your Data, What Can You Conclude About The Effect Of Temperature On Osmosis?

INTRODUCTION

The cell membrane surrounds the cell and is responsible for the regulation of substances within the cell. In that location are many processes in which substances tin travel through the membrane, one being osmosis.

Osmosis is a course of passive transport (no free energy required) and is a type of diffusion in liquid substances. It is the transport of water molecules through the semipermeable department of the membrane from areas of low to loftier solute concentration (Figure I). Osmosis helps maintain provide support in a plant prison cell.

Furthermore, osmosis ensures the balance of liquid levels so that the cell doesn't burst or shrivel. Water is attracted to the salt in cells and travels to where there is more salt to residue the levels. Therefore, the three states of an environment (hypertonic, hypotonic and isotonic) determine the movement of water beyond the membrane[ane].

For instance, if the h2o inside the cell is hypotonic compared to the extracellular surround, and then h2o will travel into the cell past osmosis. When the water inside the cell is hypertonic compared to the extracellular environment, water travels out through osmosis. If both areas are isotonic then both solutions volition continue to remain balanced.

Effigy 1

AIM

To determine the effect of salt concentration has on the rate of osmosis.

HYPOTHESIS

If the common salt solution concentration is increased, so the potato will experience a larger subtract in mass due to the occurrence of osmosis.

VARIABLES

The independent variable that was inverse was the three NaCl solutions (5%, 10% and 15%) and the distilled water (containing 0% salt).

The dependant variable was the rate of osmosis measured by the average percentage modify in mass.

Controlled Variable	Why	How
Duration of potatoes in common salt solutions.	If the timing was inconsistent then results would go unreliable and incomparable due to the false results. If some potatoes were left in the solution for longer so more than osmosis would occur and if potatoes were left for a shorter time, less osmosis would occur.	The timing of potatoes in the salt solution can be kept consistent with the use of a stopwatch and leaving the white potato cubes in the solution for only xx minutes.
Size	The dimensions and mass had to be consistent among all potatoes or the SA: Vol ratio would be unlike resulting in faster rates of osmosis, providing inaccurate data.	The dimensions and mass were kept like by using a ruler to adjust the dimensions of the spud cubes and weighing them all to ensure a similar mass.
Volume of solution	If the volume of common salt solution is different in the 4 beakers, then there will be more/less h2o to transport by osmosis. The potatoes would and then gain/lose mass creating a random fault and resulting in data that differs from the true reply.	The volume of table salt solution tin can exist controlled by using a measuring cylinder to maintain accurate results. The solution should be measured on a stable, flat bench.
Type of irish potato	If the potatoes are different types, then the salt will be varied in the potatoes. If the table salt level is different so information technology will touch on the charge per unit of osmosis creating a random fault in the data.	The same variety of potatoes should be used for all testing to have the same table salt level, keeping the data consequent.

EQUIPMENT

two potatoes
Knife
Peeler
Ruler
4 x 250 ml beakers
Measuring Cylinder
Electronic scales
Paper towel
Spoon
50 ml distilled water
50 ml 5%, 10%, fifteen% NaCl Solution

METHOD

Skin the irish potato.
Accurately cutting iv cubes of tater that measure out ii ten 2 x 2cm.
Weigh all potato cubes individually and record data.
Place 50 ml distilled water in a beaker.
Identify the 2 potato cubes in the distilled water.
Go out for xx minutes.
Utilize a spoon to advisedly remove the two murphy cubes from the chalice and place them on a piece of newspaper towel to remove excess water.
Tape whatever visual observations in your table.
Weigh the cubes and record.
Calculate the change in mass.
Calculate the % loss or gain in mass and record it in the table.
Place the potato cubes in the container for disposal.
Echo steps iii to 12 for 5%, x%, 15% common salt solution with a five-minute filibuster in-betwixt each solution.

Safety AUDIT

Hazards	Preventing Precaution
Pocketknife and Peeler	The utilise of knives and peelers should exist taken proceeded with caution. Full attention should be given to dealing with the sharp object and should exist faced away from the user. When transporting sharp objects, they should be held by the user'southward side with the bract facing downwardly to prevent any occurring incidents.
Salt Solution	If the salt solution was to be spilt, it could cause people to fall over. Due to the heaviness of the table salt solution bottles, the user should make certain to pour on a stable bench and maintain a adept grip on the container. If whatsoever substances are spilt the user should alert surrounding people and clean the spill up before standing the practice.
Glassware (Beakers)	To prevent breakage and having precipitous glass the user should accept caution when transporting glassware. Drinking glass should be used on a stable demote to preclude it from falling.

The predicted risk level of the practical 'Event of table salt concentration on Osmosis in Tater Cells' is low.

RESULTS

RECORDING OF CHANGE IN POTATO CUBES:

Table salt Solution Concentration (%)	Cube No.	Initial Mass (one thousand)	Terminal Mass (g)	Change in Mass (m)	Modify (%)	Boilerplate (%)
0	1	10.5	10.vi	.1	.1	.05
two	nine.2	nine.2	0	0
5	3	8.ix	8.1	– .eight	-9	-8.v
iv	8.5	7.eight	– .vii	-eight
10	five	9.four	viii.5	– .9	-ten	-9.5
6	eight.five	seven.7	– .eight	-9
15	7	10.6	9.half dozen	-one	-9	-nine
8	ten.6	9.6	-i	-ix

Figure two

Observations: The texture of the potato became spongier after the occurrence of osmosis. Water became slightly cloudy and starchier.

Discussion

The overall trend showed the common salt solution with college concentration to experience a greater charge per unit of osmosis resulting in a larger decrease in mass apart from the cease of the individual graph, which would propose a random error to take taken place. Both sets of data showed solutions with higher concentration is hypertonic compared to the murphy cells meaning the water would travel to the solution considering it contained more salt.

Evidently, the rate of osmosis in solutions with less salt were of a lesser extent because the water from the potato cells were less attracted. The distilled water was hypotonic compared to the irish potato cells that contain approximately ii% table salt. Hence why both the individual and class data indicated a gain in the spud mass.

These results were represented in the negative linear tendency in the graph (Figure Three). The osmosis practical posed no situation where the potato cell and solution were in an isotonic state, all the same, it could exist predicted that no overall net movement would occur, and the potato mass would stay the same.

EVALUATION

It is important to keep all controlled variables the same beyond all salt solutions to produce authentic data. If variables differ among the solutions then results would be influenced, producing inaccurate data. Various errors can be encountered in a applied way that can influence results, making them differ from the true answer.

The specific error encountered cannot exist determined by the graph notwithstanding the scatter and/or translation of data from the line of best fit can determine that there are errors involved. In that location were 10 sets of data undertaken that were all similar, comparison the individual data with the line of best fit from the class data (Figure Five) tin bear witness where random errors may have occurred.

If the entire set of information was to be moved but take a like shape in the line of best fit, then it could exist determined that a systematic error was of occurrence. The presence of random errors tin can be seen in the besprinkle graph (Figure Five), with the data from the 5% solution varying greatly and having an outlier.

A random fault met was the slight difference in the size of irish potato cubes. A human cannot cutting all potato cubes with precision, having the aforementioned weight and dimensions across all cubes. Although just a slight difference occurred with cubes ranging from 8.5 to 10.6 grams, smaller cubes would have a more efficient rate of osmosis due to their greater SA: Vol ratio and they would have a larger decrease in mass. This could be improved by using applied science that can be relied on to cut all cubes with precision.

The accuracy of a human starting the stopwatch at the exact time the potatoes were submerged is unreliable because of their reaction time. The inaccuracy of time tin effect in some cubes beingness submerged in the solution for longer and allows time for more than osmosis to occur, significant the mass will exist invalid.

For accurate timing, engineering science could be used to start and end exactly when the cubes are submerged and taken out. Some other random error present was the excess water removed after the occurrence of osmosis. Drying the cubes with a newspaper towel could not be the same beyond all cubes and could remove unlike amounts of water from each cube.

This would change the mass because the cubes with less water soaked upwards, would take a heavier mass.

The systematic errors encountered in the practical included the scale of equipment such every bit the stopwatch under the assumption that it was already working, causing invalid data.

Assumptions can likewise go a cause of a systematic error, an instance being the assumption of the salt concentration in the solution as it was not tested prior to the practical and could result in consistently high/low results. Ecology effects such equally the temperature of the lab, the tater cell concentration, and the potato age are systematic errors that can be present in the practical.

CONCLUSION

It was determined by testing white potato cubes in common salt solutions with different concentrations, that when the salt solution concentration was increased, the potato experienced a larger decrease in mass due to the occurrence of osmosis.

The hypothesis was supported by the individual data (Figure Two) and where errors occurred, the true value was supported past the class information. Some limitations in the experiment were present such as the limited equipment such as applied science that could have improved the precision, resulting in inaccurate data, and the inability to echo the experiment, lowering the validity and reliability of the data gained.

BIBLIOGRAPHY

Osmosis – an overview | ScienceDirect Topics (2020). Available at: https://www.sciencedirect.com/topics/neuroscience/osmosis (Accessed: 18 March 2020).

Diffusion and Osmosis – Departure and Comparison | Diffen (2020). Available at: https://www.diffen.com/divergence/Diffusion_vs_Osmosis (Accessed: 23 March 2020).

Tonicity: hypertonic, isotonic & hypotonic solutions (article) | Khan Academy (2020). Bachelor at: https://www.khanacademy.org/science/biology/membranes-and-transport/diffusion-and-osmosis/a/osmosis (Accessed: 23 March 2020).

(2020) Colby.edu. Available at: http://www.colby.edu/chemistry/CH142/lab/ErrorAnalysisExample.pdf (Accessed: 27 March 2020).

APPENDIX

Group	i	2	4	5	6	7	8	nine	10	Boilerplate
Salt Concentration %
0	1.44	2.32	1	0	ane.iii	i.64	3.one	0	0.05	i.205556
v	-5.55	-5.63	-viii	-4.02	-five.9	-iv.33	3.9	-v.5	-8.5	-iv.83667
10	-6.96	-7.25	-seven	-9.7	-7.i	-5.99	-6.ii	-8.iii	-9.5	-7.55556
xv	-ten.83	-nine.23	-viii.5	-6.58	-8.four	-seven.15	-6.half dozen	-8.85	-9	-8.34889

Figure 5, Grade Data (Taken away group 3, inaccurate information)

[one] Tonicity: hypertonic, isotonic & hypotonic solutions (article) | Khan Academy (2020). Available at: https://www.khanacademy.org/scientific discipline/biology/membranes-and-transport/diffusion-and-osmosis/a/osmosis (Accessed: 23 March 2020).