'Osmosis Internal Assessment – Biology Higher Level\r'

'| The proceeds of salinity on osmosis of genus genus Solanum tuberosum L. ( white stump spudes)| biota HL Internal Assessment †category 10| | Teresa Nguyen| | circuit card of Contents 1 DESIGN2 1. 1 Defining the problem2 FOCUS point2 guessing2 terra besotteda instruction2 INVESTIGATION VARIABLES3 1. 2 Controlling unsettleds3 treatment OF THE gibeLED VARIABLES3 CONTROL EXPERIMENT4 1. 3 observational Method4 MATERIALS4 assay assessment5 METHOD5 2 entropy accumulation and PROCESSING7 2. 1 Recording bare selective information7 QUANTITATIVE gross DATA7 QUALITATIVE RAW DATA7 2. 2 bear upon Raw selective information8 Processed information Table9 3 Conclusions and rating11 3. 1 Conclusion11 proof STATEMENT11 stopping point EXPLANATION11 3. 2 Evaluation Procedures12 RELIABLITY12 LIMITATIONS/WEAKNESSES/ERROR IN LABORATORY INVESTIGATIONS13 3. 3 Improving the investigation14 MODIFICATION TO THE EXPERIMENT14 Bibliography15 extensi iodines16 addendum A †Risk Ass essment16 appurtenance B †Turnitin Receipt19 Appendix C †Journal19 1 DESIGN 1. 1 Defining the problem FOCUS QUESTION What is the effect of osmosis on the slew (g) of solanum tuberosum L. ( murphyes) after duration of 24 hours in varying dumbness directs (2%, 5%, 10%, 20% and 25%) of atomic number 11 chloride (table flavour)? HYPOTHESIS Solanum tuberosum L. inal mussinesses go discover disapprove as the submerging (2%, 5%, 10%, 20% and 25%) of atomic number 11 chloride outgrowths. white white white tater vine slices familyd in distilled urine result afford higher(prenominal) crapper ploughsh atomic number 18 collectable to the mobile ph unmatchables becoming turgid. BACKGROUND INFORMATION Diffusion is the questionment of molecules from a hypertonic (high assimilation solute) to the hypotonic (low concentration of solute). thither are divers(prenominal) types of diffusion one of which is osmosis. Osmosis is the movement of wet molecules through a semipermeable membrane that let ins only sm everyer molecules such as pissing to fling through and pr crimsont bigger molecules to come out such as glucose or sodium chloride. Bozeman biology, 2012) Within osmosis comparison surrounded by the divergent beginnings standard terminology are utilise to describe the differences such as Isotonic, hypertonic and hypotonic as mentioned earlier. Isotonic is when the base has equal concentration of solutes. Hypertonic is when the solving has concentration of the solute. In contrast, hypotonic is when the upshot has lower concentration of the solute. (Bowen, 2002) Plant jail cubicles are k right offn to have strong cell walls that when osmosis allows irrigate to be taken up it swells. However, to interrupt the cell from bursting the cells change by reversal turgid.The nip within the cell rises and gradually the ingrained public compress has increased to an extent which even pelvic inflammatory diseasedle molecules ca nnot enter. (Nigel D Purchon, 2012) This is convenient for indus c axerophtholereaign plants as they do not have skeletons, wherefore their leaves and stems are supported by the pressure of the water. Loss of water by osmosis ca enjoyments the plant to become flaccid which the plasma membrane withers from the cell wall. (BBC, 2012) INVESTIGATION VARIABLES gameboard 1 †Practical Investigation Variables fibre of Variable| Identified Variable | separatist | The varied concentration level of sodium Chloride (2%, 5%, 10%, 20% and 25%). Dependent | The unlikeiation of moundes of the different stump spud magical spells ( final examination †initial intensity) in all(prenominal) Sodium Chloride concentrations (2%, 5%, 10%, 20% and 25%) after 24 hours. | Controlled| sepa consecrately trial is from the resembling potato. The quantity of source given in separately trial. The surface of potato slices. Source of biological material. spud divisions in distilled water. The duration of the investigating. The sizing of the ravel tubes. | Un come acrossled | Rate of osmosis. The initial salt concentration in the potato. channelise in room temperature. | 1. 2 Controlling Variables give-and-take OF THE CONTROLLED VARIABLESTABLE 2: Control Treatment of Variable Control Variables | Treatment | Each trial is from the same potato. | Each trial rehearse pieces of potatoes from the same source. Thus, desexs the variation of sources utilise. | The quantity of antecedent given in for each one trial. | all(prenominal)(prenominal) visitation tube contained 25cm3 of solution. | The size of potato slices. | All potato pieces use were dismiss to a size of 2 cm in length. | The duration of the probe. | All the trials were conducted in the same clip duration of 24 hours. | Source of biological material. | All sources (potatoes) were purchased from the same p perchucer. | The size of the examine tubes. All trials used the same size large visitation tu bes. | CONTROL EXPERIMENT The control of this investigation is the potato pieces rear endd in distilled water over 24 hours. By universe left in distilled water allows the no contamination of the unknown substances or sodium chloride to adjoin the osmosis process within the potato cells. According to theory, the potato slices in distilled water should increase in mass as the osmosis process would allow water to move through the semipermeable membrane of the potato cells. This control variable volition allow the comparison of the masses of the potato pieces in sodium chloride.Thus, revealing the do of sa delineate solution substances in plant osmosis. 1. 3 Experimental Method MATERIALS TABLE 3: angle of apparatus Apparatus Required | total Required | solanum tuberosum L. (Potatoes) | 1 develop| Cork Borer| 1 | luscious Test tubes| 30| Sodium Chloride solution (2%, 5%, 10%, 20% and 25% )| 200cm3 (25cm3 per discharge tube)| Marker | 1| opus towel roll| 1| Distilled water syst em| 200cm3 (25cm3 per screen out tube)| Ruler (30cm)| 1 | electronic Scales (±Distilled piss(0. 00)1g)| 1 | Weigh Tray (70cm3) | 1| Tweezers | 1| Test tube stand (for 40 sieve tubes)| 1| RISK ASSESSMENT Refer to appendix. METHOD 1.Collect required apparatus. 2. denounce five test tubes Distilled Water and place in one column in the test tube stand. 3. recall clapperclaw 2 for 2%, 5%, 10%, 20% and 25%. Place them side-by-side in chronological order. Each row is now the number of trials. Label all the test tubes in the first row â€Å"1” consequently repeat with the other rows with, 2, 3, 4, and 5. 4. delimit up the scale. 5. Cut the potato with the bobsled borer and use the metal rod with to push the potato onto a piece of paper towel. Using the ruler standard cut the pieces into 2cm. 6. Place the ponder tray on the scale then press â€Å" slicker”. Place the potato piece on the scales.Record results for ‘Initial rush’. borrow for every piec e of potato. 7. Repeat flavour 6 and 7 for all the potatoes. 8. Pour 25cm3 of distilled water into each of the Distilled Water labelled test tubes. 9. Pour 25cm3 of 2% solution into each of the 2% labelled test tubes. 10. Repeat step 8 for 10%, 15%, 20% and 25%. 11. Place one piece of potato into a test tube with distilled water. Repeat using potato pieces from the same pile for the other trials. 12. Repeat step 12 with 2%, 5%, 10%, 20% and 25%. 13. leave for 24 hours. 14. Record observations. 15. Place the weigh tray on the scale then press â€Å"Tare”. 16.Use tweezers to eat up the potato piece from a â€Å"distilled test tube” and place it on the weigh tray. Record the mass for ‘Final spile’. 17. Repeat step 16 before weighing each piece of potato. 18. Repeat step 17 for the rest of the trials and for 2%, 5%, 10%, 20% and 25%. Diagram 1: Experimental Set-up 2 DATA COLLECTION and PROCESSING 2. 1 Recording Raw data QUANTITATIVE RAW DATA Table 4: Raw Data of Potato Pieces’ masses (±0. 001g) after 24 hours in Various Sodium Chloride Solutions Trials | Concentrations (±0. 5%)| Initial fate (±0. 001g)| Final skunk (±0. 001g)| 1| Distilled Water(0. 0) CONTROL| 1. 71| 1. 387| | 2. 0| 1. 181| 0. 885| | 5. 0| 1. 091| 0. 877| | 10. 0| 1. 196| 1. 058| | 20. 0| 1. 149| 1. 054| | 25. 0| 1. 094| 0. 995| 2| Distilled Water(0. 0) CONTROL| 1. 258| 1. 453| | 2. 0| 1. one hundred sixty| 0. 805| | 5. 0| 1. 158| 0. 899| | 10. 0| 1. 186| 1. 002| | 20. 0| 1. 243| 1. 085| | 25. 0| 1. 166| 1. 060| 3| Distilled Water(0. 0) CONTROL| 1. cxxxv| 1. 314| | 2. 0| 1. 254| 0. 856| | 5. 0| 1. 244| 1. 041| | 10. 0| 1. 079| 0. 936| | 20. 0| 1. 244| 1. 047| | 25. 0| 1. 109| 0. 942| 4| Distilled Water(0. 0) CONTROL| 1. 176| 1. 323| | 2. 0| 1. 247| 0. 902| | 5. 0| 1. 260| 1. 034| | 10. 0| 1. 225| 0. 992| 20. 0| 1. 160| 1. 021| | 25. 0| 1. 267| 1. 102| 5| Distilled Water(0. 0) CONTROL| 1. 151| 1. 345| | 2. 0| 1. 263| 0. 986| | 5. 0| 1. 173| 0. 8 94| | 10. 0| 1. 207| 1. 024| | 20. 0| 1. 163| 1. 017| | 25. 0| 1. one hundred sixty-five| 1. 068| QUALITATIVE RAW DATA During the investigation it was noted the potato pieces were tinged with scandalmongering and had firm food grains to them. After the twenty four hours the texture of the potato pieces had adjustmentd from firm to mushy. Also, thither was a drastic change in the forcible demeanor of the potato pieces from a in full yellow tinged to partially brown. Potato pieces in 2% were the ushiest and were darkest in vividness. As the concentration of Sodium Chloride increased the changes of the brown people of colour and mushiness step-downd. However, the control remained firm and did not go mushy or change in colour. This change in colour could be receivable to decay of the potato tissues as more than and more cells become hypertonic. Trial 1, 25% †macroscopical sensible change in appearance from yellow to brown Trial 1, 25% †Visible physical change in appearance from yellow to brown 2. 2 treat Raw Data Table 5: Statistical Processing weighings | Formulae| Solution| Calculation| Results (g)|Mass varyd (±0. 001g)| Final Mass- Initial Mass=Mass Changed| Distilled Water †0. 00% (Control) Trial 1| 1. 387g-1. 171g=0. 216g| 2. 36g| symbolize (±0. 001g)| x =X n mean=(Sum of all the products)(Number of prouducts)| Distilled Water †0. 00% (Control)| 0. 186g=0. 216g+0. 195g+0. 179g+0. 147g+0. 194g5| 0. 186g| measure divergency (±0. 001g)| s = x- x2 n-1 Standard diversionary attack=Sum of (each value-mean)2Number of values-1| Distilled Water †0. 00% (Control)| 0. 026g= (0. 216-0. 186)2+(0. 195-0. 186)2+(0. 179-0. 186)2(0. 147-0. 186)2+(0. 194-0. 186)25-1 | 0. 026g| Percentage Change| Mass Changed Initial Mass? 00= dower change| Distilled Water †0. 00% (Control) Trial 1| 0. 2161. 171? 18. 4%| 18. 4%| Processed Data Table Table 6: The Differences between the Initial Mass (g), Final Mass (g) of the Potato Piec es after 24 hours in Sodium Chloride Solution Trials | Concentrations (± 0. 05%) | Initial Mass (±0. 001g)| Final Mass(±0. 001g)| Changes in Mass(±0. 002g)| Percentage Change (0. 02%)| 1| Distilled Water(0. 0) CONTROL| 1. 171| 1. 387| 0. 216| 18. 45| | 2. 0| 1. 181| 0. 885| -0. 296| -25. 06| | 5. 0| 1. 091| 0. 877| -0. 214| -19. 62| | 10. 0| 1. 196| 1. 058| -0. 138| -11. 54| | 20. 0| 1. 49| 1. 054| -0. 095| -8. 27| | 25. 0| 1. 094| 0. 995| -0. 099| -9. 05| 2| Distilled Water(0. 0) CONTROL| 1. 258| 1. 453| 0. 195| 15. 50| | 2. 0| 1. 160| 0. 805| -0. 355| -30. 60| | 5. 0| 1. 158| 0. 899| -0. 259| -22. 37| | 10. 0| 1. 186| 1. 002| -0. 184| -15. 51| | 20. 0| 1. 243| 1. 085| -0. 158| -12. 71| | 25. 0| 1. 166| 1. 060| -0. 106| -9. 09| 3| Distilled Water(0. 0) CONTROL| 1. 135| 1. 314| 0. 179| 15. 77| | 2. 0| 1. 254| 0. 856| -0. 398| -31. 74| | 5. 0| 1. 244| 1. 041| -0. 203| -16. 32| | 10. 0| 1. 079| 0. 936| -0. 143| -13. 25| | 20. 0| 1. 244| 1. 047| -0. 197| -15. 84| | 25. | 1. 109| 0. 942| -0. 167| -15. 06| 4| Distilled Water(0. 0) CONTROL| 1. 176| 1. 323| 0. 147| 12. 50| | 2. 0| 1. 247| 0. 902| -0. 345| -27. 67| | 5. 0| 1. 260| 1. 034| -0. 226| -17. 94| | 10. 0| 1. 225| 0. 992| -0. 233| -19. 02| | 20. 0| 1. 160| 1. 021| -0. 139| -11. 98| | 25. 0| 1. 267| 1. 102| -0. 165| -13. 02| 5| Distilled Water(0. 0) CONTROL| 1. 151| 1. 345| 0. 194| 16. 85| | 2. 0| 1. 263| 0. 986| -0. 277| -21. 93| | 5. 0| 1. 173| 0. 894| -0. 279| -23. 79| | 10. 0| 1. 207| 1. 024| -0. 183| -15. 16| | 20. 0| 1. 163| 1. 017| -0. 146| -12. 55| | 25. 0| 1. 165| 1. 068| -0. 097| -8. 33|Table 7: Average parting masses of Sodium Chloride Solutions (±0. 5%) and Distilled Water Trials| Distilled Water (Control)| 2. 0%| 5. 0%| 10. 0%| 20. 0%| 25. 0%| 1| 18. 45| -25. 06| -19. 62| -11. 54| -8. 27| -9. 05| 2| 15. 50| -30. 60| -22. 37| -15. 51| -12. 71| -9. 09| 3| 15. 77| -31. 74| -16. 32| -13. 25| -15. 84| -15. 06| 4| 12. 50| -27. 67| -17. 94| -19. 02| -11. 98| -13. 02| 5| 16. 85| -23. 79| - 23. 79| -15. 16| -12. 55| -8. 33| Mean| 15. 81| -27. 77| -20. 00| -14. 90| -12. 27| -10. 91| Trials| Distilled Water (Control)| 2. 0%| 5. 0%| 10. 0%| 20. 0%| 25. 0%| 1| 0. 216| -0. 296| -0. 214| -0. 38| -0. 095| -0. 099| 2| 0. 195| -0. 355| -0. 259| -0. 184| -0. 158| -0. 106| 3| 0. 179| -0. 398| -0. 203| -0. 143| -0. 197| -0. 167| 4| 0. 147| -0. 345| -0. 226| -0. 233| -0. 139| -0. 165| 5| 0. 194| -0. 277| -0. 279| -0. 183| -0. 146| -0. 097| Averages| 0. 186| -0. 334| -0. 236| -0. 176| -0. 147| -0. 127| Standard Deviation| 0. 026| 0. 048| 0. 032| 0. 038| 0. 037| 0. 036| Table 8: Average piece masses (±0. 02%) of various Sodium Chloride Solutions (±0. 5%) and Distilled Water interpret 1: The kindred between the varied sodium chloride solutions and the control over 24 hours GRAPH COMMENTARYIt appears that graph 1 represents the relationship between the mass changes and the sodium chloride concentrations (0%, 2%, 5%, 10%, 20% and 25%). The graph displays that there was a major drop-off in size mainly in the 2% and only potato pieces in the distilled water were able to increase in mass. 3 Conclusions and Evaluation 3. 1 Conclusion CONCLUSION STATEMENT The aim of this investigation was to test the effect of the varied sodium concentration on the osmosis of potato. This aim of the investigation was civil as there were crucial differences on the effect of the varied sodium chloride solutions.Although the data has proven the theory to be false. CONCLUSION EXPLANATION Data produced from this investigation reveals that the supposal evokeed earlier is incorrect. As shown in Graph 1, the fairish for 2% concentration had a more drastic decrease than the 25% concentration. Thus, disproving the hypothesis which states as the concentration level of sodium chloride increases the masses will decrease in relation. On the contrary the results suggested decrease in concentration of the solution will greater the decrease in mass after a period of beat.For ex ample, the average pieces change for the 2% concentration decreased by approximately 27. 77% in comparison to the average percentages change of 10. 91% of the 25% concentration of sodium chloride. This would suggest that any concentration higher than 2% concentration of sodium chloride would cause the potato cell to become turgid and hypotonic as a result of the higher concentration of water entering the potato cell. By becoming turgid the cell is no longer allowing the diffusion of any molecules into the cell olibanum preventing osmosis to occur.The higher the percentage the faster the circumstance of the osmosis causing the cell to become turgid faster and preventing the water molecules enter. With this in mind, questions the reliableness of the data notwithstanding the evidence of the balanced error bars. The effects of â€Å"sodium chloride concentration had decreased the mass as the concentration levels increased. ” (Roberts, et al. , 2009) This investigation supports the hypothesis stated earlier. In this investigation the results as the researchers were able to conclude on the results of their 0. % decrease the lease and with their maximum concentration of 2% giving the largest change in mass. However, this investigation was conducted in the time from of only 30 legal proceeding not 24 hours. On the other hand, a research â€Å"The achievement of Salinity on Osmosis in Solanum tuberosum (potatoes)” provided much similar results and was to a fault conducted in a similar environment. This investigation supports the results obtained in this look into justifying â€Å"0. 1% and 0. 5% declined in mass with a rapid rate” and â€Å"10% and change magnitude, the rate was much long-play” (Holler, 2012) . 2 Evaluation Procedures RELIABLITY Measurements were measured with by only one researcher and thus overhauld the possible chances of human error that may occur if the measurements were recorded by quadruplicate people. The tria ls of this investigation were conducted in a chronological order and one-by-one. This process was also repeated five times for the each concentration to increase the reliability. The standard deviation displayed quite a minimal and well balanced which shows there were minimal significant errors that may have occurred throughout the experiment.However some the errors that by chance occurred due to some of the pieces were penetrated by the rod in removing them from the corer, this may have caused some significant error and decreases the reliability of the experiment. Due to the use of the same size potato it can be assumed that the reliability of this investigation is dependable as there is junior-grade differentiation in size. Also, all the potato pieces were from the same potato meaning they were also from the source limiting any anarchical variables to occur and increase the reliability of this investigation.The uncertainties of this experiment were quite minimal however mayhap may have occurred during the process of weighing the mass of the potato pieces due to not pressing ‘tare’ before meter the mass of each piece and so altering the masses slightly and increasing the uncertainties. LIMITATIONS/WEAKNESSES/ERROR IN LABORATORY INVESTIGATIONS Table 9: Possible limitations with the investigation and approach to these errors Limitations/weaknesses/error in the laboratory| advancement| Inaccuracy in the measurements when exquisite the potato pieces in to 2cm length. Due to the minimal cooking scientific discipline of the researcher the potato pieces were not barely 2. 0cm but perhaps to varied 2. 1 cm. Significance of this would affect the data as is contradicts its purpose as a controlled variable. To emend on this matter perhaps sour the potato into a cube or rectangle shape to a 4cm height then using a corer to remove pieces of potato. After, line the all the potato pieces and cut all of them simultaneously in half. This would reduce the edition of the sizes. | Penetration of the potato pieces by the rod of the corer. The rod used to push the potato pieces out of the corer was bent and proved ticklish to utilise as it failed to push the potatoes out and penetrated them. Penetration to the potato pieces will increase the surface area and increase the occurrence of osmosis leading onto questioning the reliability of the investigation. maybe in a replication of this experiment to use a larger corer size and a straight rod to prevent unnecessary penetrations to the potato pieces. | cartridge holder limit in conducting the experiment. Because of the time limit in the beginning of the experiment many errors occurred due to the experimenter rushing. These errors that may be able to be prevented if the time for the experiment was to be increased. | unembellished Sodium Chloride when measuring the final mass of the potato pieces. | When measuring the mass of the final potato pieces, only two furnish of paper towel were used to run dry of the excess solutions. However after the third trial the paper was far too damp to dry off anymore excess which could altered the results. This could be unreserved resolved by using more plies of paper towel. 3. 3 Improving the Investigation MODIFICATION TO THE EXPERIMENT To decrease the uncertainties a different method could be used to cut the potato pieces simultaneously thereof limiting the slightly varied sized pieces. This new method could be line all 30 potato pieces in a straight line then measuring 2cm and cutting all the pieces in one cut. This mew method will likely to decrease the uncertainty when cutting the potato pieces. Creating a longer time limit to the investigation would provide time to increase the reliability of this investigation.By creating a different method to create the potato pieces so that there is no penetration of the use of the rod from the corer. In this investigation a small corer was utilised along with a bent rod was u sed to remove the pieces which caused penetrations in the potato pieces. If this investigation was to be replicated perhaps using a larger corer will be less demanding to remove the potato pieces and decreasing the chances of knifelike the pieces. Another method that could be considered is to not use the corer and cut the pieces manually from the potato, for the first time into a rectangular prism or cube.This method will completely eliminate the chances of penetration of the potato pieces thus, increasing the reliability of the data produced and of the investigation. Modifications to the experiment perhaps let in an extension to explore different variables that would affect osmosis. These extensions could be exploring the effect of surface -area, temperature and perhaps comparison on the use of saccharose solution against the salinity. An interesting extension would be to include a vice-versa investigation to test the effect of the potato pieces to return to its master mass if p laced in distilled water.Bibliography Websites | Nigel D Purchon. 2012. Osmosis | Gondar Design Biology. [ONLINE] Available at: http://purchon. com/wordpress/biota/? page_id=173. [Accessed 01 October 12]. | BBC. 2012. BBC †GCSE Bitesize: Osmosis in cells. [ONLINE] Available at:http://www. bbc. co. uk/schools/gcsebitesize/ erudition/add_gateway_pre_2011/greenworld/waterrev2. shtml. [Accessed 01 October 12]. | Bowen. 2002. Osmosis. [ONLINE] Available at:http://arbl. cvmbs. colostate. edu/hbooks/cmb/cells/pmemb/osmosis. html. [Accessed 08 October 12]. | Videos | Bozeman Biology. (2012). AP Biology Lab 1: Diffusion and Osmosis. Online Video]. 14 March. Available from: http://www. youtube. com/watch? v=LeS2-6zHn6M. [Accessed: 01 October 2012]. | Online Documents | Roberts, M. , Kolbenschlag, J. , Brady, J. & Rice, T. , 2009. Effect of Concetration on Osmosis. [Online] Available at: https://docs. google. com/viewer? a=v&q=cache:ioq9fMDSyNgJ:www. bvsd. org/schools/MonarchHi gh/teachers/kdonley/Vodcasts%2520and%2520Podcasts/Student%2520Projects/Osmosis%2520Labs%252009-10/Effect%2520of%2520Concentration%2520on%2520Osmosis. pptx+&hl=en&pid=bl&s [Accessed 11 November 2012]. | treatment Documents |Holler, B. , 2012. The Effect of Salinity on Osmosis in Solanum tuberosum (potatoes). Gold Coast: Bianca Holler. | Appendixes Appendix A †Risk Assessment Appendix B †Turnitin Receipt â€Å"Osmosis Potato IA termination 4” to the assignment â€Å"Osmosis prac. ” in the descriptor â€Å"A. Lal 2012 Year 10 Term 4 Osmosis” on 12-Nov-2012 09:28PM. Your paper id is 283825801. Appendix C †Journal Date| Task| Time | 1st of October | Constructed design and completed compass information/theory | 120 minutes | 2nd of October | Constructed method and experimental materials | 60 minutes | 8th of October | Completed\r\n'