The Molarity of Sugar Solution Inside Potato Cells

Molecular concentration of sugar solutions in potato cells Background information penetration is the passage of water from the high moisture concentration zone through the semipermeable membrane to the low moisture concentration zone. A semipermeable membrane is a very thin material that allows only certain substances to pass through them. They pass small molecules such as oxygen, water, carbon dioxide. The water molecules can pass through the cell membrane in both directions.

In a 0 molar distilled aqueous solution, the water enters the potato block because its moisture concentration is higher than the liquid in the cell of the potato block. As a result, we need to increase the weight and length of potatoes. Because the concentration of the solution around the potato piece is weak, this may also cause the potato piece to inflate. For a 0.2 molar solution, I think there is a slight change in the weight of potato pieces. This is because the concentration of the solution is very similar to that of potato pieces. I think that the weight of the potatoes will increase slightly.

This is the table I predicted that will occur in the experiment. When potatoes are in a molar solution, the mass increase due to permeation is less because the sugar in the solution is more than water. If it is in a 0.5 molar solution, it needs to be increased slightly. If it is in pure water, the increase will be quite large. Because there are many water molecules in the water. Therefore, the penetration improves the quality over the other two experiments. My results show that in a 1 mol sugar solution experiment the quality of potatoes is reduced by about -27.68%. That molecule is too big to enter potatoes