Investigate how the Concentration of Sucrose Solution affects the Masso

Investigate how the Concentration of Sucrose Solution affects the Mass of the Potato Chip Aim To find out how the concentration of sucrose solution affects the mass of the potato chip left in the solution for one day. Water Potential: The water potential of a solution is a measure of whether it is likely to lose or gain water molecules from another solution. A dilute solution, with its high proportion of free water molecules, is said to have higher water potential than a concentrated solution, because water will flow from the dilute to the concentrated solution (from a high potential to a low potential). Pure water has the highest possible water potential because water molecules will flow from pure water to any other aqueous solution, no matter how dilute. Prediction: Osmosis is the passage of water molecules from a weaker solution to a stronger solution, though a partially permeable membrane. In this case, the tiny holes in the membrane of the potatoes will allow the water molecules to pass through in and out of the solution and the potato, depending on the concentration gradient of the two substances. Semi-permeable membranes are very thin layers of material which allow some things to pass through, but prevent others. A cell membrane is semi permeable. They allow small molecules like oxygen, water, amino acids etc. to pass through but will not allow larger molecules like sucrose, starch, protein etc. through. A region of high concentration of water is either a very dilute solution of something like sucrose or pure water. In each case there is a lot of water: a high concentration of water. A region of low water concentration is the opposite of the above, i.e. a very high concentration of... ...pressure of the cell is so high that no more water can enter the cell. This liquid or hydrostatic pressure works against osmosis. Turgidity is very important to plants because this is what makes the green parts of the plant "stand up" into the sunlight. Austen denied discogal_87's postmodernism . When plant cells are placed in concentrated sugar solutions they lose water by osmosis and they become "flaccid"; this is the exact opposite of "turgid". If you put plant cells into concentrated sugar solutions and look at them under a microscope you would see that the contents of the cells have shrunk and pulled away from the cell wall: they are said to be plasmolysed.coab abr seababw orab abk inab foab ab. When plant cells are placed in a solution which has exactly the same osmotic strength as the cells they are in a state between turgidity and flaccidity.