According to the results, the osmolarity of sucrose in the potato is close to 0.3 M because the solution is isotonic. The hypotonic solution ranged from 0 to 0.2 and the hypertonic ranged from 0.4 to 0.6.
the amount of starch in its cytoplasm. The concentration for the isotonic point is. Give us the estimated potato cell osmolarity which I assume is between. 0.2 and 0.4 mol/dm-3.
By calculation we can know that the osmolarity of sucrose in the potato is 0.3932 M because the solution is isotonic.
Potato juice contains little solute and is therefore hypotonic, while brine contains more solute. Hence it is hypertonic. Water molecules moved from an area of low concentration to an area of high concentration.
– The isotonic point of the potato is at a molecular concentration of about 0.4 because potatoes are wetter than other vegetables. Assuming that 0.4mc is the isotonic point, the concentration below 0.4 would be a hypotonic solution, causing the potato to increase in weight.
Figure 1.1 A potato cell is placed in pure water. In the beginning, the water potential outside the cell is 0 and higher than the water potential inside the cell (-3). Under these conditions there is a net movement of water into the cell.
Cut equal-sized pieces of potato. Dab with tissue paper and weigh. Place pieces in various concentrations of sucrose solution for a few hours. remove, blot with tissue paper and weigh again.
Multiply the number of particles produced when the solution is dissolved in water by the molarity to find the osmolarity (osmol). For example, if you have a 1 molar solution of MgCl2: 1 x 3 = 3 Osmol. Repeat multiplying the molarity by the number of particles for the other solution to find the osmolarity.
Because the potato placed in 0.1M glucose experienced a positive mass change, this shows that potatoes have low solute concentration. From our diagram we can conclude that potatoes have an osmotic potential of 0.2 M, which is an isotonic point with no net movement of water molecules across the potato cell membrane.
In the laboratory experiment with osmosis potatoes, a solution concentration of 0.2 M NaCl proved to be isotonic. The 0.4 M solution concentrations of glucose and sucrose were also found to be isotonic.
Osmolarity refers to the number of dissolved particles per 1L of solvent, while osmolality is the number of dissolved particles in 1kg of solvent. For dilute solutions, the difference between osmolarity and osmolality is insignificant.
The shrinking and expanding of potato strips is due to osmosis. Potatoes are made up of cells, and their cell walls act as semi-permeable membranes. The 0 gram solution contains less salt and more water than the potato cells (which contain more salt and less water).
Hypertonic solutions cause water molecules to move out of the cell and into the area of higher solute concentration. Conversely, in hypotonic solutions, there is a higher concentration of solutes inside the cell than outside, and water molecules move into the cell.
Osmosis can be observed very well when potato slices are placed in a highly concentrated salt solution (hypertonic). The water from inside the potato moves out of the potato cells into the brine, causing the potato cells to lose turgor pressure.
Conclusion: My results showed that the chips gained mass in water and low sugar concentrations, but lost mass in high sugar concentrations. I predicted this at higher sugar concentrations because in these solutions the water is leaking out of the potato cells by osmosis.
So we’re talking about solute potential here, how much solute is in a diced potato. So the right value for it’s about 13 right. 13 bar is the solution potential here.