Summary table:

Sucrose conc (M) Mean % change

Maris piper red
0.0 1.79 2.14
0.2 -1.07 -2.40
0.4 -2.30 -3.90
0.6 -4.64 -4.84
0.8 -5.00 -5.23
1.0 -7.21 -6.32

Description of graph:

The Maris piper potatoes have the highest mean % change of 1.79% at 0.0M sucrose conc. At 0.2M
sucrose conc the mean % change decreases to 0% change where there is no change in mass. Beyond
0.2M sucrose concentration the mean % change continues to decrease with an approximately similar
rate/gradient to reach a maximum mean % change of -7.5% at 1.0M sucrose conc.

The Red potatoes have the highest mean % change of 2.14% at 0.0M sucrose conc. At 0.1M sucrose conc
the mean % change decreases with a big rate/gradient to 0% change where there is no change in mass.
Beyond 0.1M sucrose conc the mean % change continues to decrease with a slightly slower rate/gradient
to reach a maximum mean % change of -6.5% at 1.0 sucrose conc.

Explanation (1):

The potatoes are different types, Maris piper and red potatoes so the salt will be varied in the potatoes.
If the salt level is different then it will affect the rate of osmosis creating a difference in the data. This is a
result of the potato growing in different soils which have different sucrose concentrations depending on
the amount of nutrients and fertilizers added during the growth. Moreover, some potatoes may have
more water content depending on where they are grown. This is affected by the weather and the
amount of rain received or by different farmers and how often they decide to water the potatoes. So
when a potato has originally more water content than another or more sucrose concentration than
another, this will directly affect the water potential in the potato and the amount/rate of osmosis taking
place at different sucrose concentrations.

Evaluation (2):

issue Why an issue Major/minor improvement

Not enough repetitions Results are not 100% major Dedicate more time to
accurate repeat the experiment
at least three times
Drying technique Drying the cubes could Minor unless done at a Consistent drying
not be the same across great extent (becomes technique: same
 all cubes and could major then) person, same amount
remove different of rolls and force
amounts of water from OR using machines
each cube
timing When taking out of the Major especially if Putting and removing
tubes some potatoes there are big gaps the potatoes in time
were left longer in their between time intervals intervals: every 30 secs,
sucrose solutions every 1min
Drying out Some potato cylinders Minor unless done at a Using a machine to cut
were left drying longer great extent (becomes the potatoes at the
than others and more major then) same time or wrapping
liquid could have the potatoes in an
evaporated airtight container
directly after cutting
Precision of a ruler The ruler has an Minor unless done at a Using a machine to cut
accuracy of +/-0.05cm great extent (becomes the potatoes precisely
and the lengths major then) and accurately
wouldn’t be identical
Using different Different potatoes Major especially if the Make sure to pick out a
potatoes for the same would have different difference in large enough potato
sample sucrose concentrations concentrations is big that yields all 6
cylinders and for
repetitions choosing
potatoes from the
same origin

(1): https://schoolworkhelper.net/effect-of-salt-concentration-on-osmosis-in-potato-cells-lab-answers/
and https://idahopotato.com/dr-potato/why-are-my-potatoes-watery

(2): https://studymoose.com/investigating-the-difference-in-isotonic-point-in-sweet-and-white-potato-
essay and https://schoolworkhelper.net/effect-of-salt-concentration-on-osmosis-in-potato-cells-lab-
answers/