RP 3 Production of a dilution series of a solute to produce a calibration curve with which to identify the water potential of plant tissue

Method

- Prepare a series of dilutions of 1M sucrose solution ranging from 0.0M to 1.0M using distilled water.

- Measure 5cm^3 of each dilution into separate test tubes.

- Cut out six identically sized potato chips using a cork borer and a scalpel, then dry them with a paper towel.

- Weigh each potato chip before the experiment.

- Place one potato chip in each test tube, corresponding to each sucrose concentration, and let them sit for 20 minutes.

- Remove the potato chips, gently dry them with a paper towel, and weigh them again.

- Calculate the percentage change in mass for each sucrose solution

Risk assessment

• Scalpel: Cut away from fingers, use forceps, and keep away from the desk edge. Treat cuts by elevating, applying pressure, and seeking medical assistance if needed.

• Broken glass: Handle glass objects carefully and keep them away from desk edges. Treat cuts by elevating, applying pressure, and seeking medical assistance if needed

Conclusion

• Potato chips in lower sucrose concentrations gain mass, while those in higher concentrations lose mass.

• In dilute sucrose solutions, water moves into the potato chip due to the higher water potential of the solution compared to the potato, causing it to gain mass as water moves in by osmosis.

• In concentrated sucrose solutions, water moves out of the potato chip, causing it to lose mass.

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