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  • Osomsis Lab Report

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    Dumissa Melville
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    This lab report summarizes an experiment on osmosis in potato strips. Potato strips were placed in distilled water and salt water for 10-15 minutes. It was observed that the strips in distilled water increased in length by 2 cm and became rigid, while the strips in salt water decreased in length by 1 cm and became floppy. The results support that osmosis causes cells to absorb water when in a hypotonic solution and lose water when in a hypertonic solution. Osmosis plays an important role in water movement and plant cell function.

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    OSOMSIS LAB REPORT

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    This lab report summarizes an experiment on osmosis in potato strips. Potato strips were placed in distilled water and salt water for 10-15 minutes. It was observed that the strips in distilled water increased in length by 2 cm and became rigid, while the strips in salt water decreased in length by 1 cm and became floppy. The results support that osmosis causes cells to absorb water when in a hypotonic solution and lose water when in a hypertonic solution. Osmosis plays an important role in water movement and plant cell function.

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    © All Rights Reserved
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    3K views4 pages

    Osomsis Lab Report

    Uploaded by

    Dumissa Melville
    This lab report summarizes an experiment on osmosis in potato strips. Potato strips were placed in distilled water and salt water for 10-15 minutes. It was observed that the strips in distilled water increased in length by 2 cm and became rigid, while the strips in salt water decreased in length by 1 cm and became floppy. The results support that osmosis causes cells to absorb water when in a hypotonic solution and lose water when in a hypertonic solution. Osmosis plays an important role in water movement and plant cell function.

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    © All Rights Reserved
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    of 4

    OSOMSIS LAB REPORT

    TATtIeaner TAYLOR
    GRADE 11 SCIENCE

    TITLE: Osmosis in potato strip


    AIM: To investigate osmosis in potato strip
    MATERIALS:
    *Salt
    *Potato strips
    * Ruler
    *Beaker
    *Stop-watch
    *Distilled dilate
    METHOD/ PROCEDURE:
    . A potato was peeled and each strip was cut 6cm long and 1 cm thick
    . The initial length and texture of each strip was recorded in a table
    . A petri dish was able and fill with distilled another petri dish was label and
    filled with concentrated salt water.
    . Two strips potato was placed inside each petri dish it was then covered and
    leaved for 10-15 minutes.
    . After 15 minutes it was then uncovered the potato strip was the measured.
    . And the texture was record.
    OBSERVATION:
    It was observed that two strips of potato were placed into each petri dish.
    It was covered and leave for 10-15 minutes it was then uncovered and
    observed that the petri dish filled with distilled water. The water diffuses into
    the cells of the potato, causing then to swell or to become swollen. The
    potato, them will increase in distilled water will increase in distilled water
    when the potato in salt concentrated the potato cells started plasmolyze (cell
    wall) causing the potato strip to shrink.
    RESULTS:
    Table 1: Result of the length and texture of the strip in distilled water
    Initial length Initial length Final length Difference Final texture
    of the strip of the strip of strip (final initial) of the strip
    (cm) (cm)
    6cm Hard strip 8cm 8cm-6cm Hard, rigid
    = 2cm strip

    Table 2: Result of the length and texture of strips in slat solution


    Initial length Initial length Final length Difference Final texture
    of the strip of the strip of strip (final initial) of the strip
    (cm) (cm)
    6cm Hard strips 5cm 5cm-6cm Floppy strips
    = 1cm

    DISCUSSION:
    When the potato strips were place into a petri dish fill with distilled water
    the initial length of potato strip was 6cm and initial texture of the strip was
    hard. when the process of osmosis was completed there were some the
    changes. The final length to the potato was hard rigid. the salt solution
    concentration that undergo some changes the initial length of the potato was
    hard when the process of osmosis was finish the final length became 5 cm
    and the final texture was flop strips
    Osmosis is a process by which molecules to a solvent tend to pass
    through a semipermeable into a more concentrated one osmosis attend the
    length in distilled water by increasing the via osmosis more water molecules
    mole pure or volume so it pushes against thee cell membrane and the
    proximate cellular cell wall the push of the water.
    Cause it expansion this process is described as turgid osmosis in the
    salt solution the length areas in number of water molecules results in loss of
    volume. The turgor pressure excreted by the water molecules against the cell
    membranes and constantly the cellulose cell wall is less. The cell may even
    shrink they turgor pressure diminishes further.
    The function of osmosis on plants are; plants use osmosis to absorb
    water from the soil to the roots help to maintain the turgidly (shape) of the
    plant cell, if the play a key role in the movement of water and other
    substances for, one cell to another and it also enable the plant to over come
    harsh condition such as drought and frost.
    The beaker was covered during the experiment because it helps to
    prevent external factors such as air from entering don’t need to be improve
    and it doesn’t have any limitation.
    CONCLUSION:
    It can be concluded that the potato strips increase in pure
    water/distilled water and decrease in salt concentration.

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