PRAC #2: Estimating Tissue Osmolality

Research Question:
How does the concentration of a solution effect water movement (osmosis) in potato
cells, as measured by the change in mass of the potato after 30 minutes soaked in sugar
solutions of differing osmolality?

Observations
When submerged in the test tube, some small bubbles gathered around the piece. More bubbles
gathered around the potato in pure water in comparison to the other test tubes. The potato chip
submerged in 0.4M was much soggier and softer in comparison to the one kept in pure distilled
water. The one in distilled water was closest to the original potato chip. It looked slightly more
turgid and larger/swollen. The potato chips became progressively soggier because of the
increasing concentration. When the potatoes were measured, they were not completely dry
therefore some water drops were on the balanced when the pieces were being balanced.

Data tables

Raw Data Table showing the initial and final masses (0.01g) of
2cm potato chips after being submerged in different concentrations
(0.0, 0.1, 0.2, 0.3, 0.4M) of sugar solution over 5 sets of data
Concentration
(M)
0.0
0.1
0.2
0.3
0.4

Group 1
Initial mass
(g)
5.18
5.30
5.02
5.38
4.40

Final mass
(g)
5.58
5.52
5.15
5.50
4.47

Group 2
Initial mass
(g)
5.81
5.71
5.76
5.73
5.03

Final mass
(g)
6.60
6.06
6.19
6.12
5.50

Group 3
Initial mass
(g)
5.59
5.69
5.97
5.42
5.49

Final mass
(g)
5.87
5.93
6.17
5.58
5.47

Data table #1 showing the change in mass (0.01g) of 2cm potato

chips over 30 minutes for 5 different concentrations (0.0, 0.1, 0.2,
0.3, 0.4 M) of sugar solution over 5 sets of data
Concentrati
on (M)

0.0
0.1
0.2
0.3
0.4

Mass
change
(0.01g)
Group 1
0.40
0.22
0.13
0.12
0.07

Mass
change
(0.01g)
Group 2
0.79
0.35
0.43
0.39
0.47

Mass
change
(0.01g)
Group 3
0.28
0.24
0.20
0.16
-0.02

Mass
change
(0.01g)
Group 4
0.31
0.20
-0.18
0.13
0.16

Mass
change
(0.01g)
Group 5
0.27
0.27
0.14
-0.07
-0.24

Data table #2 showing the average mass change (0.01g),

standard deviation and rate of change (g/min) over 30 minutes of
2cm potato chips at 5 different concentrations (0.0, 0.1, 0.2, 0.3,
0.4 M)
Concentration (M)

0.0
0.1
0.2
0.3
0.4

Rate of Change
of Average Mass
change (g/min)
0.014
0.009
0.005
0.005
0.003

Average Mass
change (0.01g)
0.41
0.26
0.14
0.15
0.09

Standard
deviation
0.219
0.059
0.218
0.164
0.260

Graphs

Graph #1 showing the rate of change(g/min) of the average mass change (0.01g) in 2cm potato chips over 30min at 5 different concentrations of sugar solution (0.0, 01, 0.2, 0.3, 0.4M) for 5 different trials
0.45
0.4
0.35
0.3
0.25
Concentration of Sugar solution(M)

0.2
0.15
0.1
0.05
0
0 0 0.01 0.01 0.01 0.01 0.01 0.02
Rate of Change of Average Mass change (g/min)

Graph #2 showing the average change of average mass change (0.01g) in 2cm potato chips over 30min at 5 different concentrations of sugar solution (0.0, 01, 0.2, 0.3, 0.4M) for 5 different trials
0.45
0.4
0.35
0.3
0.25
Concentration ofSugar Solution(M)

0.2
0.15
0.1
0.05
0
0 0.05 0.1 0.15 0.2 0.25 0.3 0.35 0.4 0.45
Average change in mass (0.01g)

Calculations

The standard deviation was calculated using excel.

The average change in mass was also calculated using excel.

For example: (0.40+0.79+0.28+0.31+0.27)/5=0.41
Change in mass
Minus the initial mass from the final mass
E.g. Initial: 5.18 Final: 5.58 Change in mass: 5.58-5.18=0.40g
Average rate of change
Divide the average change in mass by 30 minutes to get the change in mass per minute.
E.g. Average change in mass=0.41 Rate of change= 0.41/30=0.014

Conclusion
We can see from our results that the concentration of sucrose in the
solution affects the change in mass of the potato chips. In the hypotonic solution(distilled water),
the potatoes gained the most mass(0.41g) as shown by the data table and graphs whilst the
potato in the most hypertonic solution gained an average of 0.09g. This trend suggests that the
lower the concentration of sugar in the solution (and
therefore the higher the concentration of water) the more osmosis occurs into the potato, and
the more water goes into it, therefore the mass is increased. But with a higher concentration of
sucrose in the solution (and therefore the lower the concentration of water), water is taken out of
the potato tissue through osmosis and the potato loses mass. With a more isotonic solution,
there is no net movement of water between the potato tissue and the solution so there is no
large change in mass. From our results, the concentration of the potato is most likely between
0.5M to0.6M. This can be inferred from the average mass change since the concentration that
lead to the smallest concentration was 0.4,a range between 0.5 and 0.6 will be the isotonic
solution for the potato chip.

Evaluation
This experiment was fairly well carried out, but there were a few possible sources of error. One
was the size of the potato cylinders. Our cork borers were all the same size so they were all the
same width but the cylinders had to be trimmed to 2cm and if they weren't the mass would have
been affected. The drying of the cylinders was possibly the main source of error. If the potato
cylinders were not all dried in exactly the same way there would have been a slight change in
the mass. For example our group just shook the potato chip to get rid of any excess water whilst
other groups used a paper towel. The only way to avoid this would have been to make sure
that everyone in the class used exactly the same method of drying their cylinders so that there
was no excess liquid on them. The temperature of the room could also have been a factor in how
much osmosis occurred in the potato tissue, but since all of our samples were kept under similar
conditions there shouldn't have been too much of a problem.
Overall this experiment was well carried out and it achieved our aim by showing us how different
sucrose concentrations affect osmosis in potato tissue, and allowing us to estimate the
concentration of the potato chips. Our data was also fairly concordant. There were some changes
that could be made to the method of this experiment, such as using a wider selection of
concentrations and more repetitions, but overall this experiment achieved its aim and showed us
what we were trying to find.