Investigating the Effect of Sugar Solution on the Weight and Size of Potato Cells

To study the influence of sugar solution on the weight and size of potato cells Objective: To investigate whether different concentrations of sugar solution affect the weight and size of potato cells. General Background Information: Penetration is defined as the movement of water or other solution molecules from a high concentration region to a low concentration region. This movement must pass through a partially permeable membrane, such as a cell wall, thereby allowing for smaller molecules (eg,

If you add potato slices to a high concentration salt solution (hypertonic), infiltration is very effective. The water from the inside of the potatoes is removed from the potato cells into the salt solution, whereby the potato cells lose the inflation pressure. The higher the concentration of the salt solution, the greater the difference in size and weight of the potato slice after separation of the plasm. Penetration is very detrimental to organisms, especially organisms without cell walls. For example, when saltwater fish (whose cells are isotonic with seawater) are placed in fresh water, the cells will take up and dissolve excess water, and the fish will die. Another example of harmful penetration is the use of salt to kill slurs and snails.

The effect of different concentrations of sugar solution on the osmotic activity between two vegetables of the same quality as potatoes (potatoes and sweet potatoes) was investigated. Please investigate whether extra dextrose in sweet potatoes will affect its quality compared to ordinary potatoes. Plan: For my first experiment, I will use three different solutions: a solution consisting of sugar solution, pure water, 50% water and 50% sugar solution. I also use potato chips of the same quality. Cut the three potato cylinders using a cork drill, measure the mass of the potato cylinder, and confirm that the weights are equal. Then record the quality of each potato chips. Next, place the three measuring tubes on the tube rack. Using a measuring tube, measure 20 ml of water, sugar solution and solution consisting of 50% water and 50% sugar solution and place them in 3 different tubes.

In this survey, we aimed to examine the concentration of potato cells. Potato slices can be placed in different concentrations of sugar and concentrations that are isotonic with potato cell juice can be found. With such a solution, a piece of potato does not increase or decrease the weight. My hypothesis is that the isotonic point lies between 80 and 120 g / l. This is a preliminary experiment to show where the isotonic point is, so I will predict this. I think 50 g / l potato chips will swell and increase weight. The tip concentration is lower than water and absorbs water. As a result, water molecules are the same as inside the chip. Potato chips of 90 g / l have a high concentration of sugar on the outside of the chips, so they lose sagging weight. Since the chip releases moisture, the moisture concentration is equal to the moisture concentration inside the chip.