Investigating the Osmotic Values of Chinese Radish and Potato Cores

Investigating the osmotic penetration of radish and potato is the movement of water from the high moisture potential (β) region through the selectively permeable membrane to the low moisture potential region. The figure above shows that only water molecules can quickly pass through the permeable membrane pores. Sugar molecules (Glucose is too large to pass through the gap, because there is a higher moisture potential on the left side, more water molecules move from right to left rather than from left to right.

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 order to ensure that the recorded results are accurate, several precautions need to be taken. - Potato chips are cut from the same plant tissue (potato and radish) and potentially affecting plants Samples from different potatoes or radishes differ greatly between the results of one chip and the results of other chips , Organizations such as differences in the concentration of salt during growing may affect the results.

essay.com/Biology A Practical Study on Penetration of Plant Cells (Radish and Potato Chips) Using Different Molar Sucrose Solution

Biological study on the osmotic effect of different molar concentrations of sucrose solution on plant cells (radish and potato chips)

Sahin et al. (2007) The effect of osmotic treatment on the acrylamide content of microwave fried potatoes was also investigated. They report that when using salt solution for osmotic pretreatment, the acrylamide content of microwave ovens and traditional fries has decreased. The water content (400 W, 1 min) of the microwave fries is comparable to that of the conventional fries (170 ° C., 5 min), but the microwave fries have a significantly lower acrylamide content than the conventional fries . Short processing time is the cause of this result. However, it was found that the difference between acrylamide content in the microwave oven and conventional fries potatoes was not significant when osmotic dehydration was applied.