Title: Osmosis in Potato Cells

Objective:
To investigate the impact of different salt concentrations on the percentage change in mass of
potato slices, exploring the process of osmosis.
Materials:
 Potatoes
 Knife
 Beakers
 Salt
 Water
 Weighing scale
 Timer
 Paper towels
 Data recording sheet
Procedure:
 Preparation:
o Cut potatoes into uniform slices.
o Label the beakers with their respective concentrations of salt solution (e.g., 0%,
1%, 5%, etc.).
o Dissolve the appropriate amount of salt in each beaker of water.
 Weighing and Initial Observation:
o Weigh each potato slice and record the initial mass.
o Make note of the appearance and texture of the potato slices.
 Submersion:
o Place one potato slice into each beaker, ensuring each concentration is
represented.
o Start the timer.
 Observation and Data Collection:
o Observe the potato slices at regular intervals (e.g., 30 minutes, 1 hour).
o Record any changes in mass, appearance, and texture.
 Final Weighing:
o After a specified period, remove the potato slices from the salt solution.
o Blot them with paper towels to remove excess solution.
o Weigh each potato slice again and record the final mass.
Data and Results:
Salt Percentage
Concentratio Initial Mass Final Mass Change in
n (%) (g) (g) Mass (%)
0.59 1.261 1.285 +1.9
 1.5 1.240 1.20 -3.23

2.5 1.221 0.981 -5.17

Analysis:
 Percentage Change in Mass:
o Calculate the percentage change in mass for each potato slice using the formula:

o Percentage Change= (Change in Mass /Initial Mass) X100

.
 Conclusion:
As the salt concentration increased, the percentage change in mass of the potato slices also
increased. This suggests that a higher salt concentration in the surrounding solution led to a
greater movement of water out of the potato cells, resulting in a more significant decrease in
mass. Osmosis, the movement of water across a semi-permeable membrane, played a pivotal role
in regulating the water content within the potato cells.