Every day we checked the mass of each on the balance and eventually calculated our rate of transpiration .
Variables ● Independent Variables ○ Total Stomata Count per mm² ● Dependent Variables ○ Weight Loss & Weight Loss- based on rate of transpiration ○ Rate of Transpiration- based on stomata count per mm² ● Control- Our control was the spinach leaf since we used it in both the transpiration lab and the stomata count lab. With our data from the stomata count lab we could be sure that the stomata count from the transpiration lab was accurate and gave fair results when determining the rate of transpiration.
Data Leaf Transpiration Results Plant Name Dicot or Monocot Surface Area Total # of Stomat a Total Weight Loss (g) Total Water Loss (mL) Rate of Transpiration Standard Deviation Standard Error Onion Monocot 356 mm² 21.36 N/A N/A N/A 2.08 1.2 Spinach* Dicot 1846 mm² 110.76 1.4 g .4 mL .000217 mL/mm² .58 .33 Dill Dicot 738 mm² 44.28 1.1 g .3 mL .000407 mL/mm² 1 .57 *Stomata count from transpiration lab also based off of stomata count lab
Data Analysis & Calculations ● In order to find out the total stomata count for the plants we used the stomatal density equation where you divide the average stomata count of your three testing spots and divide them by .706mm² and then multiply by the surface area of the leave ● Next we found the standard deviation by taking the average of our three testing areas and then subtracting each test count by that number. After that you add them altogether and then divide by the number of testing
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- Fall '16
- Biology, Dill