The Effect of Sucrose Solution Concentration on Osmosis in Potato Chips

Influence of concentration of sucrose solution on permeability of sucrose slices I cut six potatoes at aphids. They are all the same weight. We will make it all 0.7 g. Using a scale, you can confirm that they are all the same weight. If the potatoes are too big, I will prepare them with females and tiles so that they all have the same weight, then place them in a test tube. I placed a test tube in a test tube rack. Using a graduated cylinder, measure 10 ml of each strong sugar solution to be flushed to the measuring cylinder after each measurement.

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.

I believe the quality of potatoes will decline as the concentration of sucrose solution increases. During infiltration, the material moves from the high pressure zone to the low pressure zone. Therefore, when the chip is placed in a concentrated sucrose solution, the mass has a reduced mass because the chip has a higher moisture concentration than the sucrose solution. Sucrose solution to preserve potatoes is concentrated and does not contain too much moisture. Water is removed from the tip and the cell loosens

It is related to potato chips: basically, as the concentration of glucose in each solution increases, the water content in the potato flakes is higher than the water concentration in the high concentration sucrose, so moisture in the solution can not move to potatoes . The solution moves the water in the potatoes into the solution in order to achieve a weight loss percentage. At concentrations of 0.0 mol / L and 0.9 mol / L, the concentration gradient is steep, thus the diffusion rate is fast. For potato chips in hypertonic 0.9 sucrose solution, the concentration of water molecules in potato chips cells is higher than the concentration of water molecules in 0.9 sucrose solution.