SWISS GERMAN UNI

VERSITY
LABORATORY REPORT
Subject

: Biology lab

Lecturer

Instructor(s)

Faculty

: Life Science & Technology / Biomedical Engineering

Date of
Experiment

Date of Lab.
Report

Semester

:1

Experiment :

DIFFUSION AND OSMOSIS

PARTICIPANTS
1. Jufendi
2. Sammuel Andrew
3. Xaviera jovinka

SWISS GERMAN UNI

VERSITY
I.

Objectives
1. To learn about diffusion and osmosis process
2. To define the water potential in cell tissue

II.

Introduction

III. Equipments
1. Food coloring
2. Pasteur pipette
3. Microscope
4. Blade
5. Beaker glass
6. Filter paper
7. Petri dish
8. Potatoes
9. Tweezers
10. 0M , 0.1M , 0.2M , 0.3M sucrose solution
11. Distilled water
12. Allium cepa Linnaeus
13. Weighing glass
14. NaCl solution 0.8M ( S1)
15. NaCl solution 0.4M ( S2)
16. NaCl solution 0.2M ( S3)
IV.

Procedure
a.

Osmosis

Cut Allium cepa Linnaeus into 12 pieces

Soak the Allium cepa Linnaeus pieces in each solution (S1 , S2 , S3)

Remove epidermal tissue of Allium cepa Linaeus

Put it on the microscope wich has been given drops of S1 solution

Observe the object under microscope with low to high magnification

Repeat the experiment for S2 and S3

b. Diffusion

Fill a glass beaker with 50 ml of distilled water

Add one drop of ink or food coloring into the water

Observe the changes

c. Analysis of water potential

SWISS GERMAN UNI

VERSITY

Make potato with diameter 1 cm and length 3cm. weight each potato slices
and record their initial weight. Put them in a closed container.

Pour each sucrose solution with concentration of 0M , 0.1M ,0.2M, and 0.3M
to different beakers for approximately 30ml. label each beaker. Put two potato
slices in each solution.

Incubate the beakers at room temperature for 1 hour. Agitate the beakers every
15 minutes.

At the end of incubation , take the potato slices , remove the water from he
surface of the potato with filter paper. Weight the potato slices and record their
final weight.