Lab Report: Determination of Potato Tissue Osmolarity

Abstract

The purpose of this lab experiment was to determine the osmolarity of potato tissue by immersing potato cores in various sucrose solutions with different molarities. The changes in mass percentage of the potato cores were analyzed to identify hypertonic, hypotonic, and isotonic solutions. After conducting the experiment and analyzing the data, the osmolarity of the potato core was found to be approximately 0.4 M. This value was determined by identifying the point on the graph where the percentage change in mass equaled zero, indicating isotonic conditions.

The precision and accuracy of the results could be improved by conducting multiple trials, using more precise measurement tools, and maintaining consistent potato core sizes.

Introduction

Osmolarity is a crucial concept in biology, representing the total number of solute particles per liter of solution. It plays a significant role in understanding cellular processes, such as osmosis, where water moves across a semi-permeable membrane from areas of lower solute concentration to areas of higher solute concentration.

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In this experiment, we aimed to determine the osmolarity of potato tissue by immersing potato cores in different sucrose solutions, ranging from hypotonic to hypertonic, and eventually isotonic conditions.

Materials and Methods

Materials

• Potato
• Cork borer
• Laboratory balance
• Test tubes
• Sucrose solutions of varying molarities
• Foil

Experimental Procedure

1. Using a cork borer, cut six potato cores with lengths between 30-50 mm, ensuring uniform size.
2. Create a table to record the volume and mass of potato cores before and after immersion in sucrose solutions of varying molarities.
3. Weigh each potato core using a laboratory balance and record the initial mass in the table.
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4. Label different test tubes with identification letters for the potato cores and the respective molarity of the sucrose solution they will be placed in.
5. Place each potato core in its designated test tube and add the corresponding sucrose solution until the core is fully submerged.
6. Cover each test tube with foil and store them for 24 hours.
7. After 24 hours, remove the potato cores from the solutions, reweigh them, and record the final mass in the table.

Results

The results of the experiment are summarized in the table below:

Discussion

The osmolarity of the potato core was determined to be approximately 0.4 M based on the point where the percentage change in mass equaled zero. This indicated that the potato tissue and the solution reached isotonic conditions, where the molarity of the solution matched the osmolarity of the tissue. However, it is important to note that the data exhibited a negative trend on the graph, which may have been influenced by inaccurate measurements.

To enhance the reliability of the data, several improvements could be made. First, conducting multiple trials of the procedure would provide more consistent results and a better understanding of the experiment's variability. Additionally, using more precise measurement tools, such as digital balances with higher accuracy, would reduce measurement errors. Ensuring that the size of the potato cores is consistently uniform would also contribute to more accurate data.

Conclusion

In conclusion, the osmolarity of the potato tissue was determined to be approximately 0.4 M by identifying the point where the percentage change in mass equaled zero, indicating isotonic conditions. The accuracy and precision of the results could be enhanced through the implementation of multiple trials, the use of more accurate measurement tools, and the maintenance of uniform potato core sizes. Understanding osmolarity is crucial in various biological applications, such as urine and blood tests, where it is used to calculate the concentration of solute particles, aiding in the diagnosis and treatment of patients.

Recommendations

Based on the findings and limitations of this experiment, the following recommendations are made for future studies:

1. Conduct multiple trials of the experiment to obtain more reliable and consistent results.
2. Utilize digital balances with higher precision to reduce measurement errors in mass determination.
3. Maintain uniformity in the size of potato cores to ensure more accurate data.
4. Explore additional techniques or methods to confirm the osmolarity of the potato tissue.