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If potatoes are placed in an increasing glucose concentration, more water will leave the potato resulting in decreasing mass, and a potato will become softer (plasmolyse). - 1 large potato - Cutting board - Fry cutter for perfectly same sized potato cores - Scale to record mass - Ruler - 4 plastic spoons to take pieces out at the same time - Stopwatch to track time spent immersed within glucose solutions - 4x50 ml identical beakers - 20 ml of 4 types of glucose with varying molarity (0.1, 0.6, 0.8, 1.0) 1) Peel potato and use fry cutter to cut into sizes of approximately 2.5 cm long, 1 cm high, and 1 cm wide, and have a mass of 2.06-2.12 g without skin. Make 28 pieces (CAUTION - Mind fingers while skinning potato and using fry cutter). 2) Label 4 separate identical beakers with 0.1M, 0.6M, 0.8M, & 1.0 M of glucose. 3) Fill each beaker with 20 ml of appropriate solution into correctly labeled beaker. (These solutions are not toxic,
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