Biology internal assesment ⸺ Osmosis 1

BIOLOGY INTERNAL ASSESMENT

Biology Internal assessment ⸺ Osmosis 2

Words: 2785

Topic: Impact of the NaCl solution conentration on potato strips (Solanum tuberosum) and
the effect of Osmosis

Research question: What is the efect of increasing sodium chloride concentration (0%, 1%,
2%, 3%, 4%) on the mass of potato samples (Solanum tuberosum) when emerged in the
saline solutions for 24 hours?

Introduction:

Osmosis denotes the passive transfer of water molecules from an area of higher
waterconcentration to one of lower water concentration (or from a lower solute concentration
to a higher solute concentration), facilitated by a partially permeable membrane. The plasma
membrane exhibits selective permeability, regulating the passage of substances into and out
of cells. However, water can freely traverse the membrane, facilitating the process of
osmosis. Potato cells possess selectively permeable membranes, making them suitable for
demonstrating osmosis.

Plant cells typically possess a higher solute concentration compared to their external
environment, resulting in a lower concentration of water outside the cells. When immersed in
distilled water (H2O), potato strips are found in an environment with a high concentration of
water, given that water has no solutes dissolved in it.

This implies that the distilled water is hypotonic, exhibiting a higher water concentration
than that within the potato cells. Consequently, water will move from the region of higher
water concentration (the distilled water solution) to the region of lower water concentration
(the potato cells), following the principle of osmosis.

In contrast, when potato strips are placed in a NaCl solution, which has a lower
concentration of water molecules compared to the potato cells, the water moves out of the
cells. This occurs because water tends to move from areas of higher concentration (inside the
cells) to areas of lower concentration (outside the cells). As a result, the potato strips will lose
water, shrink, and may become flaccid (soft and wilted) due to the decreased pressure inside
the cells.

Potatoes (Solanum tuberosum):

Potatoes (Solanum tuberosum) are starchy tuberous crops widely cultivated for their edible
underground tubers. They are native to the Andes region of South America and are now
grown in various regions worldwide. Potatoes are versatile and serve as a staple food in many
diets due to their high carbohydrate content. They also contain significant amounts of protein,
vitamins, and minerals, making them a nutritious food source. Additionally, potatoes have
been extensively studied for their agricultural and industrial applications. They are utilized in
animal feed as a source of energy and nutrients and are also used in the production of various
processed food products. Moreover, potatoes have garnered attention for their potential role
in sustainable agriculture practices, serving as a rotation crop to improve soil fertility and
reduce pest pressure. Overall, the nutritional value and versatility of potatoes make them an
essential component of global food security and agricultural sustainability efforts.
Biology Internal assessment ⸺ Osmosis 3

Personal engagement:

For my internal assessment, I have chosen to investigate the effect of osmosis on potato
samples. This topic has intrigued me not only because of its fundamental role in biological
systems but also due to its relevance to our awareness of what we consume. Osmosis, a vital
concept in biology, governs the movement of water and nutrients within cells, impacting
cellular health and overall organismal function. Understanding how osmosis influences plant
cells, such as potatoes, holds practical significance in our everyday lives, particularly in the
context of agriculture and food science. By exploring the dynamics of osmotic processes
through hands-on experimentation, I aim to deepen my understanding of the biological
principles underlying food production and consumption. This investigation underscores the
importance of being informed consumers, as it highlights the intricate mechanisms that
dictate the quality and nutritional content of the foods we eat.

Hypothgesis: Higher concentrations of sodium chloride solution will result in greater

decreases in mass differences of potato samples compared to lower concentrations, due to
increased osmotic pressure leading to more significant water loss from the potato cells.

Materials:

 3 medium-small potatoes of Cypriot origin (Solanum tuberosum) (~100g)

 Distilled water (H2O)
 Sodium chloride powder (NaCl) or table salt
 Single-use paper towels
 Alluminum foil

Equipment:

 Electronic scale with 3 decimal numbers (uncertainty: ± 0.001)

 Multicolor pins
 20cm ruler (uncertainty: ± 0.5cm)
 Glass volumetic cylinder (50mL) (uncertainty: ± 0.5mL)
 Metalic spatula
 5 small glass beakers (100mL) (uncertainty: ± 0.5mL)
 Metalic borer (diameter: ± 0.7cm)
 Exacto knife
 Ballpoint pen
 Forceps
 Glass rod

Variables:

Independent variable – concentration of sodium chloride (NaCl) saline solution

As outlined in the research question, the investigation focuses on examining the impact of
sodium chloride (NaCl) solution concentrations on the osmotic behavior of potato samples
(Solanum tuberosum). NaCl was selected due to its ability to dissociate into sodium (Na+)
Biology Internal assessment ⸺ Osmosis 4

and chloride (Cl-) ions, facilitating osmosis across cell membranes. Additionally, NaCl is
highly soluble in water, ensuring uniform distribution of ions within the solution. Previous
studies have demonstrated that varying NaCl concentrations can elicit differential osmotic
responses in plant tissues. Specifically, lower concentrations may induce water uptake and
turgor pressure in cells, promoting turgidity, while higher concentrations may lead to water
loss and cell plasmolysis. To comprehensively assess these effects, five NaCl concentration
levels were chosen: 0%, 1%, 2%, 3%, and 4%. This range of concentrations allows for a
systematic investigation into the osmotic response of potato samples across a spectrum of
NaCl solutions, providing valuable insights into the mechanisms underlying osmotic
regulation in plant cells.

Dependent variable – difference in the initial and final mass of the potato strips

The assessment of the difference in the initial and final mass of the potato samples was
chosen as the primary metric for evaluating the impact of sodium chloride (NaCl) solution
concentrations on osmosis. This measurement approach was selected for its ability to directly
quantify changes in the physical properties of the potato samples, providing a tangible
representation of osmotic effects. Additionally, measuring mass differences offers several
advantages over alternative methods. Firstly, it minimizes the potential for random error
compared to other metrics, such as volume or length measurements, particularly given the
small size of the potato samples. Secondly, it eliminates the need for disposal of the
specimens after experimentation, aligning with ethical considerations regarding waste
reduction and sustainability.

Methodology:

1. The distilled water was measured in the glass volumetic cylinder and then poured
40mL in each of the five beakers.

2. Aluminum foil was put on the scale to measure the NaCl solute. Each beaker was
labeled a different NaCl concentration (0%, 1%, 2%, 3%, 4%). Then the NaCl was
measured and the correct amount was poured into the appropriate beaker. Each
solution was stirred to form the saline solutions.

3. 3 medium-small sized potatoes were washed and then placed onto single-use paper
towels. Then, with the borer, the potatoes were impaled vertically, and thin
cylindrical-shaped pieces with diameter of 0.7cm were extracted from the wide side
of the potatoes. Then the cylindrical pieces were measured with the 20cm ruler and
cut with the exacto knife to form samples measuring at 1cm length.

4. Each sample was weighted and matched with a different color pin, the weight next to
the color of the pin were noted down. This color coding process was done in order to
compare and observe the change in mass after the experiment. Then, 4 samples with
different colors (red, blue, orange, black) and one sample with no pin were placed in
each beaker. The beakers were then sealed with aluminum foil and placed in the same
environment with the same conditions in terms of temperature, sun exposure,
humidity etc.

5. After 24 hours, the beakers were unsealed and the potato samples were taken out of
the NaCl solutions using the forceps. Afterwards they were patted down with paper
Biology Internal assessment ⸺ Osmosis 5

towels to get rid of any excess saline solution. After that, each pin was carefully
taken out of each sample and they were weighted on the electronic scale. The new
weight was noted down next to the initial weight. Then the initial and final weight of
every sample were compared.

Results:

Table 1.
Concentratio Example Before (g) After (g) Deviation (F-1)/F *100
n

0% No color 2.68 2.82 5% 4.96

0% Red 2.41 2.51 4% 3.98
0% Blue 2.65 2.71 2% 2.21
0% Orange 2.60 2.63 1% 1.14
0% Black 2.87 2.84 -1% -1.06
1% No color 2.42 2.07 -14% -16.91
1% Red 2.39 2.17 -9% -10.14
1% Blue 2.64 2.37 -10% -11.39
1% Orange 2.37 2.06 -13% -15.05
1% Black 2.52 2.18 -13% -15.60
2% No color 2.56 2.18 -15% -17.43
2% Red 2.23 1.84 -17% -21.20
2% Blue 2.51 2.11 -16% -18.96
2% Orange 2.75 2.25 -18% -22.22
2% Black 2.40 2.16 -10% -11.11
3% No color 2.49 2.00 -20% -24.50
3% Red 2.32 2.13 -8% -8.92
3% Blue 2.72 2.36 -13% -15.25
3% Orange 2.64 2.20 -17% -20.00
3% Black 2.36 1.88 -20% -25.53
4% No color 2.40 1.80 -25% -33.33
4% Red 2.74 2.21 -19% -23.98
4% Blue 2.69 2.22 -17% -21.17
4% Orange 2.45 2.02 -18% -21.29
4% Black 2.57 2.05 -20% -25.37

Standard 0.16 0.28 0.76

deviation
Biology Internal assessment ⸺ Osmosis 6

Graph 1: The effects of the NaCl concentration on the mass of the potato samples (The
downward trendline reflects the osmotic response of potato samples to increasing NaCl
concentrations.) (The error bars represent standard error)

Concentration of the NaCl solution

10.00

5.00
Mass change of the potato samples after 24 hours

0.00
0% 1% 2% 3% 4% 5%

-5.00

-10.00

-15.00

-20.00

-25.00

-30.00

-35.00

-40.00

Qualitative observations:

 There was a significant difference in texture and firmness between the potato samples
placed in the 0% and the 4% saline solutions.
 Potato samples placed in the 4% conecntration were leaner and softer/ able to be
sqeezed.
 Potato samples placed in the 0% concentration were firmer.

Conclusion:

The observed downward slope in the graph depicting the relationship between sodium
chloride concentrations and mass differences of potato samples supports the hypothesis that
higher concentrations of sodium chloride solution lead to greater decreases in mass
differences. This finding is consistent with the expected effects of osmosis on plant cells.
Biology Internal assessment ⸺ Osmosis 7

Qualitative observations further support the trends observed in the quantitative data.
Specifically, there was a significant difference in texture and firmness between the potato
samples placed in the 0% and 4% saline solutions. Potato samples placed in the 4%
concentration were leaner and softer, exhibiting a noticeable ability to be squeezed. In
contrast, potato samples placed in the 0% concentration were firmer.

At 0% sodium chloride concentration, a slight increase in mass differences was observed,

which was not accounted for in the hypothesis. This phenomenon may be attributed to the
potato cells absorbing water from the surrounding solution through osmosis, resulting in a net
gain in mass. However, as the concentration of sodium chloride increased, the osmotic
pressure gradient intensified, leading to more substantial water loss from the cells. This
resulted in a significant decrease in mass differences between the initial and final
measurements of the potato samples.

Evaluation:

Precision

The experiment demonstrated a commendable effort to enhance precision by selecting three

similar-sized potatoes and sampling from both the middle and sides of each potato. This
approach aimed to capture variations in osmotic behavior across different regions of the
potato, thereby reducing potential bias and improving the representativeness of the results.
While this sampling method contributes to the precision of the experiment, it's important to
acknowledge that the osmotic properties of the potato may still vary slightly across different
sections. Therefore, ensuring consistency in sampling techniques across all potato samples
could further enhance the accuracy and reliability of the results.

Strenghts

 The decision to select three similar-sized potatoes and sample from both the middle
and sides of each potato demonstrates a meticulous approach to sampling. This
technique ensures that the potato samples are representative of the entire potato,
reducing the risk of bias and enhancing the reliability of the results.

 The experiment collected both quantitative data (mass differences) and qualitative
observations (texture and firmness), providing a comprehensive understanding of the
osmotic behavior of the potato samples. This multifaceted approach allows for a more
thorough analysis and interpretation of the results.

 The inclusion of qualitative observations, such as differences in texture and firmness

between potato samples immersed in different saline solutions, demonstrates attention
to detail in the experimental design. These qualitative insights complement the
quantitative data, enriching the analysis and providing a more holistic view of the
experiment's outcomes.

 The experiment's focus on osmotic processes in potato samples has practical

implications in various fields, including agriculture and food science. By investigating
how different saline concentrations affect potato cells, the experiment contributes to
our understanding of plant physiology and may inform strategies for crop
Biology Internal assessment ⸺ Osmosis 8

management and food preservation.

Weaknesses

 While efforts were made to select similar-sized potatoes, it's important to recognize
that all potatoes are inherently different in terms of their composition, water content,
and osmotic properties. This natural variability among potatoes may have introduced
some degree of inconsistency into the experiment, potentially influencing the results
and limiting the ability to draw definitive conclusions.

 Although samples were taken from both the middle and sides of the potatoes, there
was no specific identification of which samples originated from which part of the
potato. This lack of precise labeling introduces uncertainty regarding the source of
each sample and may have affected the interpretation of the results, particularly in
qualitative assessments of texture and firmness.

 While the experiment included five potato samples per concentration, the sample size
may have been relatively small. A larger sample size would have increased the
statistical power of the analysis and provided more robust and reliable results.
Additionally, conducting replicate trials could have further strengthened the validity
of the findings by reducing the impact of random variability.

 The experiment may have lacked precise control over external factors such as ambient
temperature and humidity, which could have influenced osmotic processes and
introduced variability into the results. Standardizing environmental conditions
throughout the experiment would have minimized these potential sources of
variability and enhanced the precision of the findings.

 Qualitative assessments of texture and firmness are inherently subjective and may
vary depending on the individual conducting the assessments. This subjectivity
introduces the potential for bias in the interpretation of the results and may limit the
reliability of qualitative data. Implementing objective measures for qualitative
observations, such as using a texture analyzer, could have enhanced the accuracy and
consistency of the qualitative data.

Room for improvement

Room for improvement in the experiment includes enhancing precision by implementing

strategies to minimize variability and increase control over experimental conditions. Firstly,
standardizing environmental factors such as temperature and humidity throughout the
experiment would reduce potential sources of variability and enhance the reliability of the
results. Additionally, labeling potato samples more precisely to indicate their origin from
either the middle or sides of the potatoes would provide greater clarity and consistency in
data interpretation. Furthermore, increasing the sample size and conducting replicate trials
would improve the statistical power of the analysis and strengthen the validity of the findings.
Moreover, implementing objective measures for qualitative observations, such as using a
texture analyzer for firmness assessments, would reduce subjectivity and enhance the
accuracy and consistency of the qualitative data.
Biology Internal assessment ⸺ Osmosis 9

Risk assesment:

1. Potato Decomposition: There is a risk of leftover potatoes decomposing and emitting

unpleasant odors if not disposed of properly. To mitigate this risk, leftover potatoes
should be promptly discarded in designated waste bins and disposed of according to
proper waste management procedures.

2. Limited Potato Availability: Using the least number of potatoes necessary for the
experiment may lead to insufficient samples for repeat trials or unforeseen errors. To
mitigate this risk, it is important to ensure careful planning and preparation to
minimize the likelihood of errors and to have contingency plans in place in case
additional samples are needed.

3. Handling of Glassware, Tools, Knives, and Electronics: There is a risk of injury or

damage if glassware, tools, knives, or electronics are mishandled or improperly used.
To mitigate this risk, all personnel should handle these items with care, wear
appropriate protective gear (such as gloves when handling sharp objects), and receive
proper training on their safe use and handling procedures.

4. Waste of Paper: While minimizing waste paper by creating digital records is

commendable for environmental reasons, there is a risk of data loss or corruption if
digital files are not properly backed up or stored securely. To mitigate this risk, it is
important to regularly back up digital data to secure locations and implement robust
data management practices to ensure the integrity and accessibility of the data.

Ethical considerations

In this experiment, ethical considerations primarily revolve around the treatment of the
potato samples and the responsible use of resources. It is essential to ensure that the welfare
of the potato samples is prioritized throughout the experiment, including handling them with
care, minimizing any potential harm or distress, and ensuring their proper disposal after use.
Additionally, ethical considerations extend to the responsible use of resources, such as
minimizing waste and utilizing sustainable practices whenever possible.