Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Potato and Sucrose Experiment.

No description

Sophia Hoiseth

on 22 October 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Potato and Sucrose Experiment.

How Sucrose Effects a Yukon Gold Potato

Data Tables
Research Question:
1.Slice a potato into 5 cubes that are roughly the same size and weight. A fry cutter can be used to cut the potatoes into cubes.
2.Weigh each potato cube and record its initial mass in your data table.
3.Get 5 beakers
4.Fill one beaker with 50m of 0.2M sucrose solution
5.Fill a different beaker with 50m of 0.4M sucrose solution
6.Fill a different beaker with 50m of 0.6M sucrose solution
7.Fill a different beaker with 50m of 0.8M sucrose solution
8.Fill another beaker with 50ml of distilled water.
9.Label the beakers with the type of solution in the beaker
10.Get a timer and set it for 15 minutes
11.At the same time put 1 cube of potato in each beaker. At this time you should start your timer.
12.After 15 minutes take the potato cubes out (with the spoon) of the solutions and pat them dry with paper towels.
13.Weigh the new mass of each potato and record it in your data table.
14.Find the difference between the initial mass and the new mass and record this in your data table.
15.Empty the beakers and wash them
16.Repeat steps 1-15, 2-3 times.

By: Rhylan, Georgia, Jessica, and Sophia
Does sucrose affect the weight of the potato?
If you put a potato in 50 ml of different sucrose and water solutions, then the potato’s mass in every beaker will decrease because it is in a hypertonic solution.
Controlled Variables:
Amount of solution in each beaker
Relative size of the potato cubes
Amount of time in solution
Type of potato- Yukon Gold
Manipulated Variables:
The molarity of the sucrose solution
Responding Variables:
Weather the solutes in the sucrose solution affects the mass of a potato cube.

5 beakers
fry cutter
5 cubes of potato
beaker labels
0.2M, 0.4M, 0.6M, and 0.8M of sucrose solution
5 spoons
paper towels
distilled water

Background Research
We have learned that there is sugar in potato but this sugar is a glucose polymer, starch. Although there is starch in potatoes, there is not sucrose. Sucrose is a bigger molecule than glucose which means that glucose can pass easily through membranes compared to sucrose. The Yukon Gold potato has three grams of sugars in it. The sucrose solution has a less percent of water than the potato does. So because of osmosis the water in the potato will leave to become equilibrium with the sucrose concentration. If the concentration of sucrose is low in the solution, then the potato’s mass will change less because it has more water than sucrose. When the sucrose concentration is higher, the mass will change more because there will be a lot more water in the potato than in the concentration.

We have learned that there is little to no sucrose in a Yukon Gold Potato. Our hypothesis was correct, If you put a potato in 50 ml of different sucrose and water solutions, then the potato’s mass in every beaker will decrease because it is in a hypertonic solution. The sucrose mixture did turn out to be a hypertonic solution. We manipulated the molarity of the sucrose solution to see whether the solutes in that solution affected the mass of the potato. The procedure is to cut 5 pieces of potato into about the same size, put them in 5 different sucrose and water solutions of 50ml, wait for 15 minutes, then weigh the potatoes and calculate the percent mass change. When the potato was in a sucrose and water solution the mass decreased, except when the potato was just in distilled water, then the mass increased. This means that the distilled water was a hypotonic solution and the sucrose and water was a hypertonic solution. The closest our data gets zero is when the potato is in the .2M sucrose solution, we can conclude that there is a little less than .2M sucrose but more than 0M in a Yukon Gold Potato. For a better investigation we should've repeated the experiment more than two times.

We hypothesized that if you put a potato in 50 ml of different sucrose and water solutions, then the potato’s mass in every beaker will decrease because it is in a hypertonic solution. Our hypothesis was correct and consistent with our results because the solution of sucrose was hypertonic. We expected that the sucrose solution would be hypertonic because of our background research which stated that there was starch in the Yukon potato but no sucrose. But, the 2M sucrose solution was closer to being isotonic then the distilled water solution. This means that there is still some sucrose in the potato. Because of there was no sucrose in the potato, the water inside the potato moved down the gradient through osmosis into the sucrose solution until it reached equilibrium, making it hypertonic.
initial mass-final mass/initial massx100=percent mass change
Trial 1, Potato 1:
Mass Change
We had a very accurate experiment. One of the only mistakes we made was not putting a potato in distilled water. We then went back and did another test with distilled water. We had two tests, but if we were to do the experiment again we would definitely want to do a couple more to make sure our experiment was as accurate as it could be. We also would like to do an experiment with 1M of sucrose per potato beaker so we could have a more accurate amount of sucrose per potato.
test 1, potato 1 %mass change+ test 2 potato 1 %mass change=x/2=Average of potato 1 tests

Work Cited
Works Cited

Olsen, Nora. "Potato." World Book Student. World Book, 2014. Web. 12 Jan. 2014.
The Potato Association of America. Potato Association of America, 2009. Web. 11 Jan. 2014.
Science Forums. Community of Forums, 11 Mar. 2011. Web. 9 Jan. 2014.
Full transcript