Find the concentration of sucrose in a potato cell - Plan

Discovery of Sucrose Concentration in Potato Cells - AIM's Plan for Invasion / Quality Separation Experiments In this experiment we attempted to find the concentration of sucrose in potato cells. You can also observe whether cells are completely separated by plasma. I will complete this experiment in an hour. First, cut 15 potato chips into 3 different solutions each. For each weighing 2 g, cut to approximately 4 cm (full word) with a 4 mm core. The length is not very accurate, so I will weigh the weight.

The purpose of the investigation was to investigate the osmotic effect of the potato and to find its sucrose concentration. Regarding infiltration, it occurs in the cell membrane of potatoes. The cells in the potato are similar to the plant cells described earlier from the perspective of penetration. Therefore, I predict that if water is put in purified water, water will spread out in the potatoes. Furthermore, if water is added to the concentrated sucrose solution, I think that the water diffuses outside the potato. This is because potatoes are root vegetables and absorb water on the ground, potato cells must contain a large amount of moisture.

On my chart I found that the stronger the sucrose solution, the better the quality of the potato pieces. This is because the sucrose solution is more concentrated than the potato solution. Thus, the water in potatoes will enter a more concentrated solution through a partially permeable membrane of potato cells. This means that the quality of the potato is reduced since the water from the solution is removed from the potato into the sucrose solution. If the concentration of the sucrose solution is weak (weaker than the solution in potatoes), the potato quality improves. This is because potato's solution is thicker than sucrose solution. Thus, as potato is more concentrated than sucrose solution, the water in the sucrose solution will be immersed in potato via the partially permeable membrane of potato cells. This means that the quality of the potatoes improves as potatoes contain more water.