aim = to discover the effect different concentrations of sugar solutions have on a length of potato.
thanks in advance !!!
I don't have any results for you, cuz I finished my GCSEs two years ago, I'm sitting my A level biology next week tho!
the general idea is that the more concentrated the sugar solution, the more likely water is gonna want to move to it because of an osmotic gradient.
Its all about solutes in the potato. Potatoes have a certain water potential. If you put a potato chip/slice/whatever in a test tube of distilled water, the water molecules will move from where they are more free to move around to where they are less free to move around, so theyll go from the water into the potato, and the chip will get heavier (weigh it before and after). If you put a potato in a concentrated sugar solution, where the water molecules are more restricted than in the potato, the water molecules will go from the potato to the sugar solution, and the chip will lose weight.
If you do this with a whole range of sugar concentrations, from distilled water right through to concentrated sugar solutions, you should get nice curvey graph. The point at which the potato chip is the same weight before and after shows there was no net water movement, so you have calculated the solute concentration of the potato.
Maybe you knew all this anyway, and in that case I've just been usless. But if not, this should give you enough to think and write about, hopefully!
From a stressed biologist!