Finding Out the Changes of Mass in Potato Chips Due to Osmosis

Investigate the quality change of potato chips due to infiltration: I was asked to investigate the influence of infiltration on potato chips. Prediction: I predict that the potato cylinder in the lowest sugar solution (water) achieves maximum mass by infiltration while the sugar concentration of 80% exceeds the maximum mass loss. I predict that this is because the chip absorbs moisture on both sides of the cell wall and attempts to eliminate moisture and balance between them.

The change in mass is due to the migration of water penetrating the potato cells (due to the difference in sucrose between the potato cells and the surrounding solution). This means that when the mass change is zero, the concentration of sucrose is the same inside and outside the cell (ie it has reached an isotonic point). The concentration of sweet potatoes reached isotonicity was higher than that of white potatoes. Therefore, sweet potato has a higher sugar concentration than sweet potato. This is what I anticipate, so this will confirm my assumption.

As my chart clearly points out, the penetration is very obvious as the quality of the chip varies from solution to solution. With three concentrations (distilled water, 0 and 5 moles), potato chips gained quality. Potato chips can be thought of as absorbing water particles from three solutions. This clearly supports the theory of penetration. In addition, there are two solutions (2 and 5), and the chip degrades the quality. This is to escape the solution from the tip and get balanced water. The interesting result I got was the result of 5 molar solution. Since this figure shows no difference in quality, we can conclude that the water concentration of the potato cell is the same as that of the surrounding solution. Before starting the experiment, equilibrium was reached