The Effect of Different Salt Solutions on Potato Chips

Introduction: In this experiment we will investigate the penetration of potato chips. Do this by placing three different cassava in three different solutions. One is pure water, the other two are salt solutions of different concentrations. In this experiment, I would like to know what will happen to their masses. We will do this experiment in one hour to make intrusion possible. I believe that the method I chose is appropriate as it can record what happens to potato chips in pure water and what happens to potato chips in concentrated salt solution.

I decided to investigate the effect of aqueous solution / concentration on potato chips. This means I put chips in different concentrations of sucrose solution. These concentrations are these concentrations; 0 moles, 0.2 meters, 0.4 meters, 0.6 meters, 0.8 meters, and distilled water. When red blood cells are placed in water, water invades into the cells. This is called penetration. As the balloon blows too much air, the cells will swell and ultimately rupture. However, when erythrocytes are placed in a stronger salt solution than cells, water exits the cells by infiltration. This is called outpatient. As a result, the cells contracted and contracted (FIG. 5). This is very important to our body, which means that the flowing part of the blood (plasma) in which the cells float must have adequate strength to prevent penetration in either direction.

To verify my hypothesis, I will conduct an experiment to investigate the effect of salt solution on potato tubers. I put the potato pieces in different saline solutions. Measure the length and quality of potato tubers before and after the experiment. From that result, you can know the salt concentration of potato tubers. The results I gather will allow me to achieve the purpose of the experiment, because they will tell me to show potato salt concentration. They will do this because you will see if the tubers are slack (soft and durable), which means that the salt concentration of the solution is higher than the concentration of the potatoes. When they swell (hard and straight), the salt concentration of the solution is lower than the potato salt concentration. Find the moisture concentration of potatoes by finding that no two sets of potato tubers begin to lose it as it no longer accepts permeate.