Table one shows collated results from all ten groups of the initial, final and change in mass of the egg after soaking it for ten minutes in the distilled water, 1%, 2%, 5% and 10% Sodium Chloride solutions, as well as the mean change and SEM. The rate of osmosis is also shown, along with the mean rate of change and SEM. All of the groups results show that as the salt concentration increases from 0% to 2% the rate of change in mass decreases with the egg gaining mass. From the 5% salt concentration to 10%, the rate of change increases, but the mass of the egg is decreasing. This indicates that somewhere between 2% and 5%, an isotonic environment was reached. This is all shown in the results, as the average rate of osmosis in the egg after being submerged in the distilled water is 0.105 g/min, the average rate of osmosis after being submerged in the 1% solution is 0.055 g/min, the average rate after being submerged in the 2% solution is 0.028% g/min, the average rate after being submerged in the 5% solution is -0.015 g/min and the average rate after being submerged in the 10% solution is -0.058. The standard error of the mean (SEM) for the rate of osmosis shows that the spread of the data is very slim, which indicates that the data is extremely reliable.
Figure 5. Graphed mean of collated rate of change in mass of the egg with error bars expressed as SEM (standard error of the mean)
Figure five shows that as the sodium chloride concentration increases, the rate of change
The solutions are 0% sucrose, 10% sucrose, 20% sucrose, 30% sucrose, 40% sucrose and an unknown sucrose concentration. We then weighed each egg separately to the nearest gram in order to have an initial starting weight to compare to the results throughout our experiment being conducted. The eggs were then placed in each beaker for 12 intervals at a time. After every 12 minutes the eggs were taken out and weighed to see if the weight of the egg changed. With a total of five intervals (12, 24, 36, 48, 60) the steps were repeated till the egg had reached the total time of 60 minutes. The changes in weight of the eggs were then added into a data table showing the weight of the chicken eggs in grams vs. the time in minutes. In a second data table the weight changes (g) vs. time (min.) between the eggs were taken and used the difference from each time and subtracted it from the initial
Purpose: The purpose of this lab is to familiarize you with osmosis and, specifically, what happens to cells when they are exposed to solutions of differing tonicities.
The Osmosis and Diffusion lab was conducted to provide us with information on how built up mucus affects those conflicted by the recessive genetic disease, Cystic Fibrosis., due to a mutation to the membrane regulating chloride (Cl-). This mutation prevents the Cl- from leaving the cell causing the amount of sodium (Na+) in epithelial cells, which results in extreme mucus on the lungs and airways causing this disease to be fatal if not treated but treatment does not equate to a long lifetime. During the lab we took the data from three parts: Diffusion, Osmosis in an Elodea Cell, and finally the Role of Osmosis in Cystic Fibrosis. During Part 1 we looked at diffusion across a semipermeable membrane for starch and glucose, which resulted in both having a negative solution when placed in a semipermeable membrane. Then we looked at osmosis in the Elodea Cell to watch for the occurrence of Plasmolysis, when a cell’s plasma membrane pulls away from the cell, and how a plant cell is affected by both hypertonic and hypotonic solutions. Finally, we observed the role of Osmosis in Cystic Fibrosis using dialysis bags to represent a normal cell and a Cystic Fibrosis cell with the normal containing 1% NaCl while the Cystic Fibrosis bag contained 10% NaCl. After we ran the experiment, we looked at the Percent Change in Mass and compared them after 30 minutes. We found that Cystic Fibrosis cells didn’t change mass as much as the normal cell ending with a change in mass over -1%. The
The lab for this paper was conducted for the topic of osmosis, the movement of water from high to low concentration. Five artificial cells were created, each being filled with different concentrated solutions of sucrose. These artificial cells were placed in hypertonic, hypotonic, or isotonic solutions for a period of 90 min. Over time, the rate of osmosis was measured by calculating the weight of each artificial cell on given intervals (every 10 minutes). The resulting weights were recorded and the data was graphed. We then could draw conclusions on the lab.
The hypothesis states that if the solution is hypotonic the results will decrease, if the solution is hypertonic the results will increase and if the solution is isotonic the solution will vary and or remain constant. In order to test the predictions of the hypotonic, hypertonic, and isotonic hypothesis for the solution made during the study, four samples of sucrose were taken and placed into two different beakers each containing a different concentration. Then dialysis tubing A was placed into beaker 1 with B, C, and D placed into beaker 2 for 45 minutes and weighted at 15 minute intervals. My finding in the study was that each of the four samples changed from their initial weight and for the most part accurately proved the hypothesis.
The evidence that was collected in the experiment refuted the day one hypothesis because after the egg soaked in vinegar for 72 hours, the mass of the egg was not the same, it was greater than before. The day two hypothesis was also refuted because after the egg soaked in maple syrup for 48 hours, the mass of the egg was not greater, it was less than before. The evidence collected accepted the day three hypothesis because after soaking in deionized water for 24 hours, the mass of the egg became greater than
The following hypothesis was made in regard to effect of the concentration gradient on the rate of diffusion: The higher the concentration gradient, the faster the rate of diffusion.
The lid was then placed on the jar and an observation was made and recorded. Observations of the egg were then made after 12 hours and 24 hours had passed and the observations were recorded. After 24 hours had passed, the egg was removed from the syrup and rinsed with tap water and observations were made and recorded.
An egg has a semi-permeable membrane, thus processes like osmosis could occur. Osmosis is the movement of water molecules from an area of higher water concentration to an area of a lower water concentration. Osmosis is important, especially for living organisms, as they help distribute nutrients in the body. An egg’s mass would change when it is soaked in different substances. The goal of this experiment was to investigate how an egg changes through osmosis. This experiment was done to show how substances affect the mass of an egg. To start off, an egg’s mass was measured by putting the egg in a beaker then placing it on a mass scale. The beaker was then filled with vinegar and left alone for twenty-four hours. After a day, the egg was taken
Osmosis is defined as the tendency of water to flow through a semipermeable membrane to the side with a lower solute concentration. Water potential can be explained by solutes in a solution. The more positive a number is more likely it will lose water. Therefore should water potential be negative the cell the less likely it will lose water. In using potatoes the effects of the molarity of sucrose on the turgidity of plant cells. According to Clemson University, the average molarity of a White potato is between .24 M and .31 M when submerged in a sorbitol solution. This experiment was conducted with the purpose of explaining the relationship found between the mass in plants when put into varying concentrations of sucrose solutions. Should the potatoes be placed in a solution that contains 0.2M or .4M of sucrose solution it will be hypotonic and gain mass or if placed in .6M< it will be hypertonic and lose mass instead. Controlled Variables in this lab were: Composition of plastic cups, Brand of Russet Potatoes, Brand of Sweet Potatoes and the Temperature of the room. For independent variable that caused the results recorded it was the different Sucrose concentrations (0.0M, 0.2M, 0.4M, 0.6M, 0.8M, 1M). The dependent variable was the percentage change from the initial weighs to the final. The cup with .4 molarity was the closest to an isotonic solution and was used as the control group for the lab. Water potential is the free energy per mole of water. It is
Repeat the last two steps using distilled water instead of saline (NaCl) solutions, Return the egg to the instructor (gently). Rinse and dry all equipment and return to the designated area. VI. Observations: Throughout the experiment I noticed the egg continued to float in the water opposed to sinking to the
Diffusion and Osmosis Experiment with a Shell-Less Egg After Three days of Testing Methods with Water and Corn Syrup
Four eggs that were previously soaked in vinegar were placed into four beakers with different levels of a glucose solution. The four beakers were filled with distilled water, 0.5M glucose, 1.5M glucose and 2.0M glucose. After the eggs were placed in the solutions, they were left for 60 minutes but weighed every 15 minutes to record whether there was an increase or a decrease in mass. The various masses were recorded as well as the percent change in mass. These were then recorded as line graphs. From this it was able to be determined if the egg had been in a hypotonic, hypertonic or isotonic solution, thus being able to determine if osmosis had occurred.
Question: What effect do different concentrations of a sugar solution have on the egg and its weight? Background Research: Osmosis is the passive transport of water across a selectively permeable membrane from an area of high concentration to an area of low concentration. Other than the concentration gradient, a factor that affects osmosis is temperature. The higher the temperature, the faster osmosis takes place. Osmosis doesn’t require energy for it to take place.
The eggs will increase and decrease in mass when placed solutions with different amount of solutes. This