Procedures A
1 Seven petri dishes/boiling tubes were labeled A, B, C, D, E, F and G.
2 Each petri dish was filled with sucrose solution as follows:
| Petri dish/boiling tubes | Sucrose solution |
| A | 20 ml of distilled water |
| B | 20 ml of 0.1 M sucrose solution |
| C | 20 ml of 0.2 M sucrose solution |
| D | 20 ml of 0.3 M sucrose solution |
| E | 20 ml of 0.4 M sucrose solution |
| F | 20 ml of 0.5 M sucrose solution |
| G | 20 ml of 0.6 M sucrose solution |
3 A cork borer was used to obtain 21 cylindrical strips of potato. Each strip was cut to a length of 5cm each.
4 Each strip was weighed to obtain the initial mass and the results were recorded.
5 3 strips were placed in the respective petri dish and was left for 30 minutes.
6 The strips were taken out and dried with filter paper.
7 The strips were weighed again to obtain the average final mass.
8 The results were recorded in a table.
9 The graph of concentration of sucrose solution against change in mass of the strip was plotted.
Precautions:
1. Dry the potato strips thoroughly with filter paper.
Presentation of data
| Concentration of sucrose solution (M) | Average initial mass of strip (g) | Average final mass of strip (g) | Change in mass of strip (g) |
| 0.0 M |
|
|
|
| 0.1 M |
|
|
|
| 0.2 M |
|
|
|
| 0.3 M |
|
|
|
| 0.4 M |
|
|
|
| 0.5 M |
|
|
|
| 0.6 M |
|
|
|
Procedure B
1 Seven petri dishes/boiling tubes were labeled A, B, C, D, E, F and G.
2 Each petri dish was filled with sucrose solution as follows:
| Petri dish/boiling tubes | Sucrose solution |
| A | 20 ml of distilled water |
| B | 20 ml of 0.1 M sucrose solution |
| C | 20 ml of 0.2 M sucrose solution |
| D | 20 ml of 0.3 M sucrose solution |
| E | 20 ml of 0.4 M sucrose solution |
| F | 20 ml of 0.5 M sucrose solution |
| G | 20 ml of 0.6 M sucrose solution |
3 A cork borer was used to obtain 21 cylindrical strips of potato. Each strip was cut to a length of 5cm each.
4 3 strips were placed in the respective petri dish and were left for 30 minutes.
5 The strips were taken out and dried with filter paper.
6 The strips were measured again to obtain the average final length.
7 The results were recorded in a table.
8 The graph of concentration of sucrose solution against change in length of the strip was plotted.
Precautions:
1. Dry the potato strips thoroughly with filter paper.
Presentation of data
| Concentration of sucrose solution (M) | Average initial length of strip (cm) | Average final length of strip (cm) | Change in length of strip (cm) |
| 0.0 M |
|
|
|
| 0.1 M |
|
|
|
| 0.2 M |
|
|
|
| 0.3 M |
|
|
|
| 0.4 M |
|
|
|
| 0.5 M |
|
|
|
| 0.6 M |
|
|
|
No comments:
Post a Comment