Water Potential Of Potato Cells Essays

The highest water potential is found in pure water, where no solutes restricts the movement of water.Here, the water potential is lower than that of potato cell which has high water potential and low solute concentration.Therefore there will be increase in the mass of the potato as water enters down the water potential gradient.Sweet potato cell has sucrose which is soluble in water whereas normal potato has starch which is insoluble in water.In pure water, there is no solute molecule therefore the concentration of water is higher then the potato which have high concentration of solutes than that of water.

Water potential has proved especially useful in understanding water movement within plants, animals, and soil.Water potential quantifies the tendency of water to move from one area to another due to osmosis, gravity, mechanical pressure, or matrix effects such as surface tension.Vice versa, if the sucrose concentration is higher than the potato’s cells, the mass of potato tissues will decrease because the water molecules in the potato cells will move outside of the cells to the concentration and the particles in the solution will move to the potato’s cells.Hypothesis: in this experiment, 6 different concentrations of sucrose solution will be used to find the water potential of potato cells.The water potential formula is: Water potential ...

Consequently the cell membrane prevents the passage of water soluble molecules like sucrose Provided that the molecules are water soluble, the membrane proteins can allow these molecules into and out of the cell by forming permanent or temporary pores.Adding solute to pure water will lower the water potential of the solution and this makes the water potential value more negative.The water potential of pure water cell is known to be zero and this is the highest possible value for water potential.At 0.4 M sucrose solution, the opposite occurred, thus the length of the potato cylinder increased from 45mm to 46mm, by 1 mm, which shows that water molecules have diffused into the sweet potato cylinder from the solution.By looking at my results...

To find the water potential of a potato I will be placing fixed volumes of potato, with the same surface area, into different concentrations of sucrose solutions.If the plant cell is place in a solution with the same water potential, there will be no net movement of water.It is defined as “The passage of water from a region of high water potential to a region of low water potential through a partially permeable membrane” .As the presence of a solute lowers the water potential, the more concentrated the solute is, the lower the water potential will be.The potential for water to move across a selectively permeable membrane, where the osmotic potential of distilled water is 0 (kPa) and any water movement is measured with a negative value....

This increases the rate of osmosis if the high water potential side and the low potential side have a very different level of water, but it will slow down as they share out the water and salt molecules.Also the are of low water potential will contain more salt molecules than water molecules and the area with high water potential will contain less salt molecules than water molecules, meaning that the salt molecules will move from the area of low water potential to an area of high water potential.When there is high water potential in the salt solution outside than the vacuole inside the potato solution that the water molecules from the sugar solution will diffuse into the potato, and make it more turgid as there is more pressure being exer...

The greater the concentration of water molecules in a system or solution, the greater the total kinetic energy, and the higher its water potential.This would explain why potato chips put into a solution of 0 molar seemed very firm compared to the potato chip used for 1 molar, this was because the cells of the potato had lost their turgor, and had become flaccid.In this biological systems context, osmosis is the exchange of water between the potato cell and the surrounding medium of varying sucrose concentrated solutions, with the plasma membrane being the semi- permeable membrane.This means that through the process of osmosis, water molecules will move from the potato cell through its semi permeable membrane and into the sucrose solution...

Even when the cell loses water, the cell wall stays reasonably firm, although the cell becomes a lot less rigid.The dependant variable of this experiment will be the percentage difference of the net mass of the potato cylinders as a result of water moving in or out by osmosis.This means that water moves from a less negative water potential to a more negative water potential.When the cytoplasm starts to peel away from the cell wall due to so much water leaving the cell, then the cell is plasmolysed.However, plant cells do have a higher water potential than a strong sugar solution.

When a plant cell is placed in less concentrated solution than the contents of the cell it’s referred to as hypotonic, some water molecules move out of the cell but more move into the cell.The initial water potential of the potato cylinders could have varied especially if they were taken from different potatoes.The results for test tube C were similar to that of B in that the water moved out of the cell by osmosis resulting in it becoming more flaccid but since there was a higher concentration of salt solution in C than B more water left the cell decreasing it more in size than B. .Water moved from inside the tissue through the cell membrane and into the solution as the concentration of water molecules was greater inside than outside, re...

The opposite happens in water where the water potential is much higher than in the potato (almost 0).Potato: For the potato cylinder put in water (0% sugar) the potatoes mass has increased 21.87% form 0.64 grams to 0.73 grams, this shows that because water has a higher water potential than the potato cylinder, water molecules have moved from the water into the potato causing its weight to increase.I predict that for the potato chip in water the mass will increase because water has a higher water potential than the potato chip so water molecules will move from the water into the potato chip, causing it to increase in weight.A difference I noticed between the two types of potato was that while the potato in the 0.5 molar solution floated a...

Therefore, less water was diffusing into cell and more water out of it.I think that I put too little water or too much sucrose while making 0.4 M solution, thus water potential in it got lower and caused lower osmosis to potato.* The same water potential as potato: 0.3 M sucrose .The same water potential means no change in mass of potato cylinder.Therefore, we know that water potential (and concentration of sucrose) inside the potato and sweet potato cells is different.

Determining the Water Potential of Potato Tubers using Gravimetric and Chardakov Techniques 1.Water potential is depends on different solute concentrations, pressure and matrix a particle; measured in Mega Pascal’s (MPa) and written as: W = s + p + m In plants dissolved solutes such as ions, sugars, proteins, amino acids and other substances decrease the availability of free energy and induce solute potential (S) , having a negative value.Another factor affecting W is the pressure potential (P) which could be either positive for turgor cells or zero for flaccid cells or negative for cells with active transpiration.Also the binding of water to colloids which decreases water potential is known as Matric Potential (m), it is often s...

And this could have been absorbed by the paper that the cores were placed on, so that could have lowered the mass of the cores by maybe 1 or 2 grams, but I believe this was only a small problem as many of the potato cores had really very little or no surface water and for the Chinese Radish this would have been a greater problem but again this was a very small amount of water, but the recorded results turned out ok. Another problem that may have affected some of the cores is that sometimes when the two cores in a test tube touched they would be ‘stuck’ together as the water pressure and density of the liquid made them do so.Eventually the cell becomes turgid and this is when the cell will not accept anymore water as the water potential...

The red blood cells would increase in size because water is moving from the area of higher water potential (the distilled water) to the area of lower water potential (the red blood cells) until dynamic equilibrium is reached.Since water moves areas of high water potential to areas of low water potential, reactions took place in each part resulting in different conclusions being derived from them.10) The distilled water would have a higher concentration of water molecules and would also have a higher water potential.5) The onion cells should have plasmolyzed because the area surrounding them had a lower water potential and water should have moved out of the cells.This shows how the onion cells had high water potential and moved to the are...

The aim of this experiment is to demonstrate the effects of different concentrations of sucrose solution during the process of osmosis across potato tissue and to discover the water potential of the potato cells.Potato Water Potential.This was achieved through placing potato cores in different concentrations of sucrose (0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 2.0%, 3.0% and 4.0%) solution and to observe how much water was gained or lost through osmosis to reach a prediction of the concentration within the potato cell.Osmosis is the movement of the water from one side of the semi-permeable membrane of the potato cell to the other, caused by the concentration of sucrose.If the hypothesis was correct, then if the solution the potato was submerged in ...

Concentration of sucrose solution| Different concentrations of sucrose solution (specifically, 0.25mol/dm³, 0.5mol/dm³, 0.75mol/dm³and 1.00ml/dm³) and distilled water (0.00mol/dm³) will be used.| Type of potato| Two types of potato (sweet potato and white potato).| Dependent Variable| .* When the first stop watch gets to 0 (i.e., when the potato cores have been in for 30 minutes), take out the potato cores from the distilled water.This is when the rate of water leaving the cell is the same as the rate of water entering the cell.An isotonic point is the moment when the solutions inside the cell and outside the cell have the same water potential since the two have an equal concentration of water molecules.This shows that there is higher ...

Water Level; .Clearly if we have higher level of water in the beaker to make concentrated sugar water, the concentration will be lower than the less level of water.This investigation will determine how different concentrated sugar water will affect to the mass change of the potato cells using the concept of osmosis.If there are different types of potatoes, the osmosis that happens to the potato from the sugar water will not be the same.Water can move through the different cells due to the difference of water potentials in the cells.

The five cells were placed in a beaker filled with water for 30 minutes.Hypotonic is when the solution has a lower solute concentration compared to the water potential.I predicted that all of the tubes will be in a hypotonic environment after the 30 minutes because there is a higher concentration of water outside the cell.We knotted each end but made sure to leave enough space at the top for water to diffuse in the cell.The water will diffuse inside the cell, therefore the cell will gain weight.

Osmotic potential is dependent on the solute concentration, and pressure potential which is the energy that forms from exertion of pressure either positive or negative on a solution.We examined the percent increase of mass and molarity of different concentrations of sucrose in the dialysis bag emerged in distilled water and the potato cores emerged in concentrations of sucrose.Osmosis is a special type of diffusion where water moves through a selectively permeable membrane from a region of higher water potential to a region of lower water potential.Potatoes must contain sucrose molecules due to the conclusion of this lab because the potatoes take in water in the distilled water beaker.Exercise 2 showed that the potato samples took in wat...

Potato batteries are estimated to generate energy at a cost of approximately US$9 per kilowatt hour (kW/h), which compares favourably with the best performing 1.5 volt (AA) alkaline cells — or D cells — which generate energy at US$50/kWh.When the external load is removed the reaction A potato battery is a type of electrochemical cell.In the potato battery, there is a transfer of electrons between the zinc coating the galvanized nail that will be inserted into the potato and the copper wire that will be inserted another part of the potato.Potato juice contains many water soluble chemicals that may cause a chemical reaction with one or both of the electrodes.They expose the environment and water to lead and acid.

This shows that the potato in this solution then will not lose weight or gain weight because its cells are not expanding or shrinking from the concentration of water because it is equal on both sides of the cell membrane.The water is moving from outside the cell to inside the cell because of the low concentration of water in the cell.If there was a potato cell in a hypotonic solution it will have gained weight because it would be gaining water.It has a low concentration of water inside the potato cell because of the many solutes it contains.This happened in the potato because the water left its cells causing it to lose weight.

* Allow the potato slices to stand in the bowl for a minimum of 30 minutes.* After 10 minutes, the potato in water (hypotonic) became puff up and firm.* The potato in NaCl got smaller and wet.* At 0 minute nothing happened to both potato slices.Water potential is the measure of free energy of water in a solution.

Water moves into and out of plant cells by osmosis , depending on the .more thoroughly than others and so some would have more excess water, .Ex-osmosis took place here (water .all excess water.Endo-osmosis took place here (water travelled .

On the right side there is less solute to attract the water molecules to it and so it has a higher water potential with more free water molecules; it is called a hypotonic solution.I think that as the concentration of the sucrose solution around the potato cylinder decreases below 0.3M the potato will gain mass as the water in the sucrose solution will enter the potato cylinder.I can use this because cells become turgid if water flows into them or flaccid if water flows out of them, and so I can measure the change in their mass as the water moves though the cell’s partially permeable membrane.It moves from a solution with less solute concentration (high water potential) to a solution with more solute concentration (low water potential).T...

Hypotonic is when the solution has a lower solute concentration compared to the water potential.They will shrink because when the sucrose is added the water in the potato, where there is high concentration, will move to the outside of the potato where there is low concentration.By raising the sugar level in their body, they are more likely to take in more water into their cells.The hypertonic solution has a higher solute concentration and lower water potential.If solution has higher molarity than potato, it loses weight because water move out of cell.

It must not be excessively low or else the potato will become bigger in size as the water molecules will shift from the solution into the potato.Osmosis of water molecules was currently going on back into the potato.I expect that when there is a high concentration of sucrose the water molecules from inside the potato section will go away from the potato and set off into the sucrose.In addition, as the quantity of sucrose in the solution increases the potato piece will get smaller more and as the quantity of distilled water increases in the solution, the potato piece will become turgid.If a sufficient amount of water is taken away in this way, the cytoplasm will contain such a tiny concentration of water that the cell has trouble working....

If this does not take place, a reverse potential difference is created in the two compartments and thus breaking the continuous supple of voltage (current), which is the purpose of the cell.The part of the potato exposed to the air was covered with Parafilm in order to prevent the potato from drying and reduction.Thus the EMF generated from one potato is because of the potential difference created by the electrodes as in the above mentioned cases.Maximum power delivered by boiled potato cells with ruptured membranes may reach values an order of magnitude higher than that generated by untreated potato.The same water bath was used to boil the potatoes, in order to keep the potatoes at constant temperature with regard to each other.

I have used potato chips, distilled water and sucrose solution to check the rate of osmosis in potato chips when distilled water and different concentration of sucrose solution is added.Therefore I can conclude that my investigation was reliable and accurate because it supported the theory of osmosis and showed that isotonic point of potato chips I used in my potato was around 0.29M which falls under the range that isotonic point of the potato chip is between 0.2M – 0.3M.The scales I was using gradually became sticky due to all the potato cores, therefore more weight may have been added later because of the excess water and sugar.Therefore as the concentration of sucrose increases in each solution, the water in that solution is less able...

Water goes through the cell membranes by diffusion.When water diffuses into the cell, this causes the cell to be enlarged.The problem was what environment the solutes would create and whether water would diffus... .Hypotonic is when the solution has a lower solute concentration compared to the water potential.In an isotonic solution, there is no net movement and there is an equal concentration of solutes and water.

The water potential can then be figured out by the formula: ψ = ψp + ψs.Since it is the solute potential of sucrose that must be found, “i” is 1.0, due to the fact that sucrose does not ionize in water.Water flows from an area of a higher water potential to and area of lower water potential; so if the information of the water potential of the solution in the beaker which the zucchini’s were soaked was given, the information of where the water flows would be known.This is an important piece of information because by knowing the water potential, it is possible to predict the direction of the flow of water.By being able to solve for the solute potential, the product would then be used to solve for the water potential.

Determine the solute, pressure and water potential of the sucrose solution given and answer the questions about the possibility if zucchini cores were used with the sucrose solutions.Since it is the solute potential of sucrose that must be found, “i” is 1.0, due to the fact that sucrose does not ionize in water.This is an important piece of information because by knowing the water potential, it is possible to predict the direction of the flow of water.This lab is divided into four parts where diffusion was tested through a liquid of 15% glucose and 1% starch in a dialysis bag and a beaker containing H20 and IKI (part A), osmosis through a dialysis bag (part B), the water potential using potato cores (part C) and being able calculate the ...