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Therefore, the aim is to figure out the flexibility of the potato slices before and after, as well as the percentage change comparing with different level of concentrated solutions. Hypothesis- If the potato slices are placed in the 4% salt solution, the mass after placed in the salty water will decrease more than any other salt solution. This is because the water molecules moves from lower concentrated solution (from potato) to higher concentrated solution (to the salt water) during osmosis.
So the more percentage of the salt-water increases, the more water molecules move outside the potato passing through the semi-permeable membrane. Controlled variables: Room temperature, amount of water in each several of levels of concentrated solution, types of salt, types of each potato slices used, name sized beakers Independent variables: Level of concentration of the salt water Dependent variables: the flexibility of potato slices, mass of potato slices, amount of water after the experiment Apparatus- 1. 5 beakers (same size for all of them) 2. Ml of water 3. 5 potato pieces 4.
Salt 5. Digital weighing scale 6. Knife 7. Papers, pencil, and tapes 8. Cutting board Procedure- 1. Gather the apparatus listed above 2. Cut the potato into five pieces with knife on a cutting board (the mass does not have to be the same for all) 3. Weigh each single pieces with digital weighing scale ND record it on the paper 4. On 4 different piece of paper, write 0%,1%,2%… And up until 4%. Stick them onto the beaker using the tapes 5. For each five beakers, pour in approximately Ml of water 6. For the beaker with 0% paper written on, do not put in any salt 7.
On the other hand, overall the outcome of the result was that as the concentration of the water increases, the more percentage change increases as well. This is because the water molecules move from the lower concentrated solution to higher, more mass of the potato slice decreases compared with before and after the experiment. Therefore, as the concentration of water increases, softer the potato slices became, and the color changed into black, not fresh compared with the slice that was in the distilled water.