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    solinger10
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    This document contains data from an experiment investigating the effect of molarity on osmosis. Potato and zucchini samples were placed in sucrose solutions of varying molarity, and their change in mass was measured. As molarity increased from 0 to 1M, the percent change in mass of both potatoes and zucchini decreased, with around a 30% decrease observed in 1M solutions. Specifically, zucchini lost 30.89% of its mass in a 0.8M solution and 38.6% in 1M solution. The experiment demonstrates that increasing molarity reduces osmosis as the concentration gradient driving diffusion of water into the vegetable samples decreases.

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    biology lap ap bio

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    This document contains data from an experiment investigating the effect of molarity on osmosis. Potato and zucchini samples were placed in sucrose solutions of varying molarity, and their change in mass was measured. As molarity increased from 0 to 1M, the percent change in mass of both potatoes and zucchini decreased, with around a 30% decrease observed in 1M solutions. Specifically, zucchini lost 30.89% of its mass in a 0.8M solution and 38.6% in 1M solution. The experiment demonstrates that increasing molarity reduces osmosis as the concentration gradient driving diffusion of water into the vegetable samples decreases.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views4 pages

    Bio Lab Excel

    Uploaded by

    solinger10
    This document contains data from an experiment investigating the effect of molarity on osmosis. Potato and zucchini samples were placed in sucrose solutions of varying molarity, and their change in mass was measured. As molarity increased from 0 to 1M, the percent change in mass of both potatoes and zucchini decreased, with around a 30% decrease observed in 1M solutions. Specifically, zucchini lost 30.89% of its mass in a 0.8M solution and 38.6% in 1M solution. The experiment demonstrates that increasing molarity reduces osmosis as the concentration gradient driving diffusion of water into the vegetable samples decreases.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 4

    Initial Contents 15% glucose & 1% sucrose HO + IKI

    Solution Color Initial Final clear golden brown blue/black

    Presence of Glucose Initial Final positive positive

    Bag

    Beaker

    golden brown Mass Difference (g) 3.32 3.75 5.03 4.99

    negative Percent Change in Mass 12.16 13.49 17.49 17.24

    positive

    Contents in Initial Mass Final Dialysis Bag (g) Mass (g) 0.4 M 27.31 30.63 0.6 M 27.8 31.54 0.8 M 28.76 33.79 1M 28.94 33.93

    Molarity

    0.2 M 0.4 M

    Effect of Molarity on Percent Change in Mass


    16

    0.6 M

    14

    0.8 M 1M

    12

    Percent Change in Mass

    10

    8 Class Average Percent Change in Mass 6

    0 0.2 M 0.4 M 0.6 M 0.8 M 1M

    Molarity

    Effect of Molarity
    30

    Molarity of Sucrose Solution in Beaker 0M 0.2 M 0.4 M 0.6 M 0.9 M 1M

    Percent Change in Mass of Potato 20 10 -3 -17 -25 -30

    Percent Change in Mass of Zucchini

    20 10 0 -10 -20 -30 -40 0M 0.2 M

    Molarity of Sucrose Solut

    Class Average Percent Change in Mass 3.78 7.75 Percent Molarity of Change Sucrose Solution in in Mass Beaker of Zucchini 0M 0.2 M 0.4 M 0.6 M 0.9 M 1M 20 10 -3 -17 -25 -30

    10.56

    13.61 12.51

    Percent Change in

    Molarity of Initial Final Sucrose Solution in Mass (g) Mass (g) Beaker Distilled water 11.88 13.4 0.2 M Sucrose 12.01 12.34 0.4 M Sucrose 8.43 7.07 0.6 M Sucrose 8.77 6.2 0.8M Sucrose 9.94 6.87

    Mass Difference (g) 1.52 0.33 -1.36 -2.57 -3.07

    Percent Change in Mass 12.8 2.7 -16.1 -29.3 -30.89

    1 M Sucrose

    8.63

    5.3

    -3.33

    -38.6

    Effect of Molarity on Percent Change in Mass

    Percent Change in Mass of Zucchini

    0.2 M

    0.4 M

    0.6 M

    0.9 M

    1M

    Molarity of Sucrose Solution in Beaker

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