3.If we test potatoes in different levels of unknown solutes, then some potatoes put in the unknown with high amounts of sucrose will become hypotonic, the ones put in the solute with low amounts will become hypertonic, and the ones put in the solute with just the right amount of sucrose will become isotonic. This experiment will test this hypothesis by allowing the potatoes to sit in the solutes and react accordingly. The Adriann LausenDemi DobbinAP Bio # 3Mrs. Houseman 20 September 2019
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potatoes are expected to react to the solutes differently and become either isotonic, hypotonic, or hypertonic. Methodology:This lab will need help setting up by teacher or supervising adult. The supervisor will set our 5 unknown solutes that each have different amounts of sucrose in it. The 5 different ones willbe color coded allowing students to keep track of their data. 100ml of each solute will be measured out and put into plastic cups. Then potatoes will be cut up into even cubes each weighing .5g. One cube of potato will be added to each solute and will sit for 42 hours. After the allotted 42 hours the potato will be weighed again to see if it either gained, lost, or stayed the same in weight. Results: The question that was answered in this lab was which potatoes become either hypo, iso, or hypertonic. The green and red became hypotonic; orange and blue were isotonic; yellow was the only hypertonic. The green solution increased the potato weight by .1, the orange solution neither increased or decreased the potato weight, the red solution increased the potato weight by .1, the yellow solution decreased the potato weight by .1, and the blue solution neither increased or decreased the potato weight. All the data can be viewed below in table 1. Tables and Figures: Table 1: Solution Potato Weight Before Potato Weight After Tonicity Green .5.6HypotonicOrange .5.5IsotonicRed .5.6HypotonicYellow .5.4HypertonicBlue .5.5IsotonicDiscussion: Based on the data, it can be concluded that the green and red solution had a high amount of sucrose in it, the orange and blue solution very minimal or not amount of sucrose in it, and theyellow solution had a very minimal amount of sucrose in it. These results did jive with the Adriann LausenDemi DobbinAP Bio # 3Mrs. Houseman 20 September 2019
expected results in the sense that the potatoes were expected to react differently to the different solutes. In future experiments it would be interesting to know if the potatoes would react differently to salt than sugar or cane sugar versus regular sugar. Error Analysis: Some sources of error that could have occurred in this experiment would be not stirring the solutes enough before pouring it into the other plastic cups. This could be a source of error because it could sway how much of the actual mixed solute was being tested on the potato, if it was not mixed enough then the potato was really not exposed to the full thing and the data could be swayed by that. This could be fixed by just making sure that the solutions are stirred completely before using them in the lab.
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