Baking Potato Lab IA

Topics: Starch, Roman Rite, Sugar Pages: 3 (352 words) Published: April 12, 2015
How do different amounts of 0.1M sugar solution affect the osmolarity of a baking potato compared to a sweet potato? Variables
Independent- sugar solution
Dependent- osmolarity (mass)
Control- Before mass of potato/sweet potato core
Controlled- Size of cores, time in solution,
Hypothesis
I think that the sweet potato will show more osmolarity than the baking potato because the sweet potato has higher sugar content than the baking potato which will cause more pressure and will make the molecules go through the semi-permeable membrane more. Procedure

1. Take 30ml of 0.1M sugar solution
2. Create a 10% dilution series: take 3ml of the 1M sugar solution and combine with 27ml of water (the 100%) 3. Repeat step 2 for the remaining series, 10%, 1%, .1%, and .01% 4. Core the baking potato with the 10mm coring device.

5. Cut the core to 4mm in length
6. Measure the mass of the 4mm core on a scale and record mass 7. Set timer for 60 seconds
8. Place core into 100% dilution
9. Once the timer goes off- use tweezers and grab the core out of the solution and place back on scale 10. Record the new mass of the potato core
11. Repeat steps 4-10 two more times
12. Repeat steps 4-11 with the remaining dilutions (10, 1, .1, and .01 %) 13. Repeat steps 1-12 with a sweet potato

Data

Osmolarity measured by mass (in grams)

Sugar Solution
100%
Column1
10%
Column2
1%
Column3
0.10%
Column4
0.01%
Column5

Before
After
Before
After
Before
After
Before
After
Before
After
Baking Potato
3.1
3.29
3.13
3.29
3.04
3.08
3.2
3.39
2.5
2.78

3.25
3.35
2.97
3.1
2.9
3.07
2.97
3.11
3.5
3.17

2.9
2.98
3.3
3.44
inc
inc
inc
inc
inc
inc
Sweet Potato
3
3.2
3
3.22
3.04
3.22
3.3
3.5
2.93
3.25

3
3.08
2.99
3.28
3.08
3.47
3.29
3.5
3.11
3.42

2.96
3.15
3.04
3.63
inc
inc
inc
inc
inc
inc

Sweet Potato Osmolarity

Column1
100%
10%
1%
0.10%
0.01%
Average
2.98
3.01...
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