Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

The effect surface area to volume ratio on rate of

diffusion using agar cubes to model cells.

Data Collection

Table 1: The effect of changing cube side length on the surface, volume and surface area to
volume ratio (SA:Vol) as calculated by dividing the surface area by the volume.
Side length (mm) Surface area (mm2) Volume SA: Vol ratio
± 0.5 mm (mm3) Commented [DN1]: Uncertainty of measurement included
4.0 96 64 1.5 in heading.
8.0 384 512 0.75
12.0 864 1728 0.5
16.0 1536 4096 0.375
20.0 2400 8000 0.3

Table 2: The effect of cube size on the time taken for vinegar to diffuse into an agar cube, as
observed by a complete change in colour of the cube.
Time taken for vinegar to completely diffuse across agar
(min:sec) ± 10 sec Commented [DN2]: Uncertainty of measurement included
Side length (mm) ± in heading.
Trial 1 Trial 2 Trial 3
0.5 mm
4.0 2:16 3:24 0:45
8.0 8:21 10:17 9:39
12.0 18:54 26:52 23:03
16.0 39:37 41:32 38:05
20.0 54:09 50:43 47:16

Table 3: The effect of surface area to volume ratio (SA:Vol) on the time taken for vinegar to
diffuse into an agar cube, as observed by a complete change in colour of the cube. Rate was
also calculated by dividing 1/time (a.u. are arbitrary units).

Time taken for colour change (s) ± 10 sec

SA:Vol Standard
Trial 1 Trial 2 Trial 3 Mean Rate (a.u.)
ratio deviation
1.5 136 204 45 128 65 0.00781
0.75 501 617 579 565 48 0.00177
0.5 1134 1612 1383 1376 195 0.00073
0.375 2377 2492 2285 2384 85 0.00042
0.3 3249 3043 2836 3042 169 0.00033
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

8000 8000

Volume
7000 7000
Surface area
6000 6000
Surface area (mm2)

5000 5000

Volume (mm3)
4000 4000

3000 3000

2000 2000

1000 1000

0 0
4 6 8 10 12 14 16 18 20
Cube side length (mm)

Figure 1: The effect of changing cube side length on the surface, volume and surface area.

4000
y = 307.29x-2.019
3500 R² = 0.9943
Time taken for colour change (s)

3000

2500

2000

1500

1000

500

0
0.2 0.4 0.6 0.8 1 1.2 1.4 1.6
Surface area to volume ratio

Figure 2: The effect of surface area to volume ratio (SA:Vol) on the time taken for vinegar to
diffuse into an agar cube, as observed by a complete change in colour of the cube. Error bars
represent the standard deviation of the mean.
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

0.00800
y = 0.0033x2.0193
0.00700 R² = 0.9943

0.00600
Rate of diffusion (s-1)

0.00500

0.00400

0.00300

0.00200

0.00100

0.00000
0.2 0.4 0.6 0.8 1 1.2 1.4 1.6
SA:Vol

Figure 3: The effect of surface area to volume ratio (SA:Vol) on rate of diffusion (1/time) of
vinegar into an agar cube (in arbitrary units), as observed by a complete change in colour of
the cube.

Formulae and sample calculations

Uncertainties of measurements

Table 4: Table showing calculations of uncertainties of instruments

Factor Precision of Absolute Relative uncertainty
instrument uncertainty example calculation
Length 0.10 mm ± 0.05 mm (0.05/4) × 100 = 1.25%
Time 0.01 ± 10 second (10/136) × 100 = 7.4%

Table 5: Table showing all formulae used and sample calculations

Factor Formula Sample calculation
Surface 6a2 6 × (42) = 96 mm2
area
Volume a3 43 = 64 mm3
Minutes to Min × 60 + sec (2 × 60) + 16 = 136 seconds
seconds
Average (T1+T2+T3) / 3 (136 + 204 + 45) / 3 =128.33 seconds
time
Standard (136 − 128.33)^2 + (204 − 128.33)^2 + (45 − 128.33)^2
deviation √
3−1
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

Evaluation

Evaluation of data

Overall the data that I acquired from my experiment and two other teams that

participated in the same lab is quite reliable. All of the results showed a progressive Commented [DN3]: Statement about reliability of data.

increase in time with cube size. The relative standard deviation was quite high for the

smallest cube size (50%) – in part due to the relatively short time of 45s in the third

trial - and therefore less reliable. However, as the cube sizes increased, there was a

general decrease in the relative standard deviation, with the larger cubes of 16mm

and 20mm having standard deviation as low as 4% and 5% respectively, which

demonstrated a low level of variation between the repeats and therefore a high

reliability. The factors that may have contributed to this variation, especially for smaller Commented [DN4]: Evidence given to support statement
about reliability of data with specific reference to the
standard deviation.
cubes are discussed below in the evaluation of the procedure. Also, the points in Fig.2

all lie closely to the trendline and a high r2 value of 0.99 further support the reliability

of the data. A lack of overlapping error bars (Fig.2) suggest that the difference in times
between the cubes of different sizes were significant.
Commented [DN5]: Further evidence to support evaluation
of the reliability of data in terms of trendline.
Commented [DN6]: Further evidence to support evaluation
of the reliability of data in terms of whether there is an
overlap in standard deviations of the mean values.

Evaluation of procedure

As stated previously, there were several factors that may have contributed to

the variation between the repeats which I will outline here. Temperature is a large

factor in diffusion rates, as temperature is the measure of the average kinetic energy Commented [DN7]: Potential source of uncertainty
identified.
of a substance. The faster the substance’s particles are moving, the faster diffusion

can take place. Temperature therefore had to remain constant for the different agar Commented [DN8]: Explanation of how the variable may
have affected the dependent variable.
cubes. We controlled this by putting all of the agar cubes from each individual repeat
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

set into one beaker of solution, so that the cubes would all be at the same temperature.

The other repeats all took place at room temperature as well, so temperature is

unlikely to have had a significant impact on time for colour change. However, to check Commented [DN9]: Evaluation of how effectively the
variable was controlled and how much of an impact it was
likely to have had on the variation of the results.
this in future, we could monitor the temperature of the solution over the course of the

investigation. Commented [DN10]: Realistic improvement suggested.

The concentration and composition of the solution into which the agar cubes

were placed also had to be kept constant – a higher concentration solution could have

increased the rate. All three beakers of solution from the same stock solution. The Commented [DN11]: Potential source of uncertainty
identified.
Explanation of how the variable may have affected the
type and composition of the agar could also have had an effect, but again, all cubes dependent variable.

were taken from the same stock batch. Therefore neither of these factors is likely to

have contributed much to time. Commented [DN12]: Evaluation of how effectively the
variable was controlled and how much of an impact it was
likely to have had on the variation of the results.
The greatest uncertainty and consequently greatest likely contribution to

variation in time, especially for the smaller cubes, lies in the measurements of the

cubes of agar. A slightly smaller cube could have resulted in a faster rate and vice
versa.The uncertainty of the measurement was ± 0.5 mm for each measurement taken
(the ruler was graduated at every half millimeter), which, although it represents a mere
Commented [DN13]: Potential source of uncertainty
identified and evaluation of how much of an impact it was
likely to have had on the variation of the results.
Commented [DN14]: Explanation of how the variable may
have affected the dependent variable.

2.5% of the length of one side of the largest agar cube, is equivalent to a significant

12.5% of the side edge of the 4 mm cube. The potential for error would have been Commented [DN15]: Evidence referring specifically to the
relative uncertainty of the measurement discussed and used
to support evaluation.
reduced by using larger agar cubes, so that an inaccuracy of 0.5mm would have

represented a smaller percentage uncertainty, but, as demonstrated by the raw data

results, the larger cubes took significantly longer to turn fully yellow, and time was

lacking when the experiment took place. The cube sizes also had to remain different

enough for a clear difference in rate of diffusion to be observed. Concerning the

precision of the cube sizes, it is worth noting, furthermore, that the lines cut downwards
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

through the agar likely did not meet the cutting board at exactly 90°, further skewing

the volume and surface area calculations. We could also in future make ‘cookie

cutters’ to cut the agar or make the agar in silicon trays to keep the sizes consistent

between repeats. Commented [DN16]: Realistic improvements discussed in

detail.

The uncertainty of the measurement for colour change was estimated to be

around ± 10s as there was a certain level of ambiguity as to when exactly the agar

had been fully neutralized. The stopwatch may therefore have been stopped slightly Commented [DN17]: Potential source of uncertainty
identified.
earlier or later than it should have been. This would have been the second source of

greatest uncertainty, although primarily for the smallest cube sizes. One of the

smallest cubes took only 45s to change so for this it was is relatively high (22%) For Commented [DN18]: Evidence referring specifically to the
relative uncertainty of the measurement discussed and used
to support evaluation.
the other cube sizes, the relative uncertainty was less than 5% which is quite low. One

possible way to decrease this even further and eliminate the slight subjective nature

of judging completion time, would be to use a pH probe place inside the cube at a

specific position and recording the time taken for the pH to decrease to a certain

number. Commented [DN19]: Realistic improvement discussed.

The range of values used for the cube size was suitable as it allowed us to see the

relationship between size and rate of diffusion. However, it would be interesting to Commented [DN20]: Suitability of range of values for the
independent variables is evaluated and supported with a
reason.
further explore surface area to volume ratios of between 0.75 and 1.5 to see whether

they fit the trend. Commented [DN21]: Realistic improvement suggested.

Conclusion

In this experiment, we investigated the effect of changing cube size, and hence surface

area to volume ratio on the time taken for an agar cube, placed in acid to completely
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

change colour. From these results, we can see that as that as the surface area to

volume ratio increasing, the time decreases. When the cubes were placed in the acid, Commented [DN22]: Results stated.

they immediately started to change from blue to yellow, as the acid diffused into the

cube. The colour changed happened because of a neutralisation reaction between the

acid of the solution and the alkalinity of the cube, and was observed through the use

of an indicator in the cube which changed colour with decreasing pH. Commented [DN23]: Explanation for results.

The cube with the smallest size took the least time (128s ± 65s) and the cube with

the largest size took the most time (3042 ± 169s) as hypothesized (Table 3). The Commented [DN24]: Referred back to hypothesis.

increase in the amount of time was exponential with the greatest increase occurring

between the 4mm and 8mm cubes. From the 12mm cube onwards, time increased

but at a slower rate, and eventually started to plateau (Fig.2). This pattern can be

explained by the fact that as cube size increased, both surface area and volume

increased, but volume increased at a much greater rate resulting in an exponential

decrease in surface area to volume ratio with size (Fig.1). Further processing of the

data to calculate rate of diffusion, again shows a small increase in rate between the

three larger cubes, from 0.00033s-1 to 0.00041 s-1 and 0.00073 s-1respectively to a

much higher rate of 0.00781 s-1 for the smallest cube (Fig.3). Commented [DN25]: Detailed description and explanation
of the results with specific reference to the data and graphs.

This investigation can be used to model the concept of limiting cell size in organisms.

The cell is represented by the agar cubes and the nutrients are represented by the

vinegar. The vinegar penetrates the ‘cell membrane’ (agar surface) and then slowly

makes its way in through diffusion. What we can use these results to predict is that

most cells would prefer to be small so that their surface area to volume ratio is very

high and diffusion takes place quicker. If this occurs then the cell absorbs the nutrients

faster allowing it to use these nutrients for whatever metabolic reactions it needs.
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

(Science snacks, s.d.). The consequences of having too small a surface area to

volume ratio could result in cell death, due to being unable to import useful substances

or export potentially harmful wastes fast enough. This has resulted in cells being

limited in their size, and organisms evolving to either be multicellular, or develop

adaptations in order to increase the cell surface area, such as the microvilli in the small

intestine, or root hair cells in plant roots. One exception to cells being small, are giant

algae where certain unicellular species such as the Acetabularia genus can grow up

to 7cm. Some species of bacteria have also been shown to change their shape in

order to maintain their preferred surface area to volume ratio (Harris et al 2014). Commented [DN26]: Discussion of implications of results
within scientific context.

Although the agar cubes are an effective visual way of understanding the concept of

limiting cell size, they are a very simplified model and do not account for the

complexities and sophistications of a cell and transport across the cell’s membrane. A Commented [DN27]: Limitations of using models discussed.

potentially interesting extension to this investigation could be to use agar to further

model different cell shapes and see how this affects the rate of diffusion, or to try to

use actual cells of different shapes. As there was a big different between the two

smallest cubes, it would also be interesting to repeat this study with cubes between

these size ranges. Commented [DN28]: Extension to investigation discussed.

Bibliography Commented [DN29]: Bibliography included.

Science snacks. (n.d.). Science Snacks: Agar Cell Diffusion. Retrieved from
Exploratium: https://www.exploratorium.edu/snacks/agar-cell-diffusion
Ismail Zaidi, Maya Kanitkar, Tatyana von Habsburg & Dr Ninaber

Harris, L., Dye, N. and Theriot, J. (2014). A C aulobacter MreB mutant with irregular
cell shape exhibits compensatory widening to maintain a preferred surface area to
volume ratio. Molecular Microbiology, 94(5), pp.988-1005.