SBI 3UO Ms. C. Evans Biology Lab Report Title: To determine the put of surface area on the value of osmosis. Abstract: The important aim of the experiment was to determine the effect on the set of osmosis by the changing surface area. The deviates were spy in the sight and surface area of the chopped potatoes which were initi in in ally of various surface area but same mass. The step of osmosis increase with increase in surface area. And this increase in the prise of osmosis was directly proportional to the surface area. Introduction: Now the enumerate is inclined by the change over time. Well the osmosis is the impetus of piddle molecules from broad(prenominal) assiduousness to a low ingress; and of commissariat in a semi-permeable membrane is required for keeping the concentration difference. So its the movement of molecules of water supply along the concentration gradient (from high to low concentration) through the semi-permeable membrane. So t he rate of osmosis is change in concentration(moles) /time(seconds) Now the concentration is given by moles/liter. And the moles are mass(gram)/molecular(a) mass(grams). So the moles are directly proportional to the mass of the substance. So the rate of osmosis could even be scripted as change in mass(grams)/time(seconds). Materials: Â Â Â Â Â Â Â Â Three beaker ( two snow ml each) Â Â Â Â Â Â Â Â Potatoes. Â Â Â Â Â Â Â Â Fries maker. Â Â Â Â Â Â Â Â A knife. Â Â Â Â Â Â Â Â Distilled water (at room temperature). Â Â Â Â Â Â Â Â A Clock.

        Weighing machine.         A tong (to take the potatoes out(p) of water)         Brown paper. Diagra! m: subprogram: All the three beakers were cleaned and dried. Then the equal amount (i.e. cc ml) of distilled water was poured in each beaker. The water in all the beakers was at room temperature. This was done so that the effect of temperature on the rate of osmosis could be negligible. Then the potatoes were chopped with the French heat up maker and 3 pieces of chopped potatoes... If you want to get a full essay, order it on our website:
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