LEADER:

Buna, Prince Godwin

MEMBERS:

Buenaventura, Angel

Campilan, Harvey

Carsido, Charles

Delna, Isnihaya

Ditucalan, Johair

Donque, Rhealyn

Emborgo, Mike Jhemrald

Flores, Rio

Gonzaga, Hannah

Group – 2

FC2-G12-STEM-03

Title: Cell Tonicity and Osmosis: Effects of Different Salt Concentrations on Potato Mass
Objectives

To investigate the effects of different tonicities (isotonic, hypotonic, and hypertonic solutions) on
potato cells, and to measure and compare the changes in cell mass and volume. This experiment aims to
demonstrate the osmotic responses of potato cells to various solutions, simulating the potential impact of
administering pure water intravenously on human cells.

1. Describe the processes of diffusion and osmosis

2. Predict the direction of net flow of water and/or solutes for different solutions which are
separated by a differentially permeable membrane.
3. Interpret results of the experiment.
4. Write scientific laboratory report.

Materials and Methods

 KNIFE/SCALPEL
 4 PLASTIC CUPS
 WATER
 WEIGHING SCALE
 POTATO
 RULER
 TABLE SALT
 TEASPOON
 PAPER TOWEL
 POT
 TAPE AND PEN FOR LABELLING
 CORER (IF AVAILABLE)
 500 ml CLEAN EMPTY BOTTLE

1. Prepare your saltwater solution ahead of time at home.

 Heat 500 ml of water in a pot on the stove until it reaches a boil. Turn water off and start
adding salt, 1 teaspoon at a time, stirring thoroughly after adding each teaspoon. Keep
adding salt until it will no longer dissolve and there are salt crystals settling to the bottom of
 the pan after stirring. You have now made a saturated salt solution and this represents you
100% "seawater". Allow solution to cool to room temperature and then pour into a clean
500 ml bottle and label as "100% seawater".

2. To determine if the salt in the water has an effect on the potato cells, you first need to cut 4 equal
sized slices of potato. To do this:
 Take a large potato and carefully cut each one end square. Now if you have a corer
available, stand the potato on one end and push the corer through the potato to get 4 core
samples. Align the four core samples and trim them to precisely the same length.
 If you do not have a corer you will need to use knife to carefully cut off one edge so that
the potato can sit flat on the cutting board and then proceed to cut four equally sized and
shaped pieces from the potato.
 Once you have 4 potato slices that are the same shape and length, record their precise
lengths masses in TABLE 2 of the results section.

3. Label each of 4 cups as 10%, 5%, 1% and 0% (pure water), respectively. Then place 100mL of
the appropriate solution into the appropriately labeled cups.

4. Place one potato slice in each cup. Please be sure that you have precisely measured and recorded
the lengths and masses of the potato slices into Table 1 of the results section. There should not be
any variances in lengths at this point and if there are any small variances in masses be sure to
accurately record which mass of potato went into which % of solution. Leave the potato immersed
in your saltwater solution for 1 hour.

5. After approximately 1 hour, remove potato from its solution, gently and quickly blot dry on paper
towel and then measure and record its length and mass in Table 2 of the results section. Use a +
or – sign to indicate increases or decreases, respectively,in mass and/or length (ex., if the potato
increased in length by 2 mm record + 2 mm, if thepotato decreased in mass by 0.25 g record -0.25
g).

6. Graph the Change of Mass data on the results section. Keep in mind the independent variable is
the variable that you are manipulating in the lab and should be placed on the x-axis while the
dependent variable is the variable you are measuring in the lab and should be placed on the y-axis.
 The data points should be placed where the % solution and its respective change in mass
intersect. Once all data points are recorded aline-of-best fit should be draw on the graph.

Hypothesis

If potato slices are put in different saltwater solutions (10%, 5%, 1%, and 0% pure water), then the
size and weight of the potato slices will change. The potato in the salty solution (10%) will get smaller and
lighter because it loses water. The potato in pure water (0%) will get bigger and heavier because it takes in
water. The potato in the middle salty solution (5%) will not change much. This will show how potatoes, like
our cells, react to different amounts of salt in water.

Results (Tables and Graph)

Table 1. Creating Diluted Saltwater Solutions

Dilution of Solution Volume of 100% Volume of Pure Water Total Volume of

Saltwater (mL) (mL) Diluted Solution (mL)
10% 10 mL 90 mL 100 mL
5% 5 mL 95 mL 100 mL
1% 1 mL 99 mL 100 mL
0% (pure water) 0 mL 100mL 100 mL

Table 2. Mass and Length of Potato Slice Before and After Being Left in Various % saltwater
solutions for 1 hour.

10% Saltwater 5% Saltwater 1% Saltwater 0% Saltwater

Solution Solution Solution Solution (Pure
Water)
Initial Length of mm mm mm mm
Potato (mm)
Final Length of
Potato (mm)
Initial Mass of 25g 25g 25g 25g
 Potato
(g)
Final Mass of 15g 16g 11g 17g
Potato
(g)
Change in Potato 10g 9g 14g 8g
Mass (g)
Predicted Hypertonic Hypertonic Isotonic Hypotonic
Tonicity of
Potato

Graph 1. Change of Mass of Potato slices.

Discussion

The data from the experiment supports the hypothesis that potato slices would change in size and
weight in different saltwater solutions. In the 10% salt solution, the slices lost weight, going from 25g to 15g.
This matches the prediction that the potato cells would lose water and shrink because of the high salt
concentration outside, showing how osmosis works.

In the 5% salt solution, the mass increased slightly to 16g, confirming that this concentration is
nearly the same as inside the potato cells, leading to balanced water movement. The drop in mass in the
1% salt solution to 11g was surprising but shows that even a little salt can still make the cells lose water.
Finally, the potato slices in the 0% pure water solution gained the most weight, reaching 17g, as expected.
This shows that the cells took in water and swelled. Overall, the results demonstrate how osmosis affects
cells and confirm the original hypothesis.

Conclusion

The results of this experiment show how potato slices react to different saltwater concentrations,
starting with an initial mass of 25g for each slice. In the 10% salt solution, the potato slices lost weight,
dropping to 15g. This indicates that the cells lost water because the salty water outside pulled water out,
causing the slices to shrink. In the 5% salt solution, the mass increased slightly to 16g, suggesting that the
salt concentration is about the same as inside the potato cells, so water movement in and out is balanced.
However, in the 1% salt solution, the final mass decreased to 11g, showing that even a small amount of
salt can make the cells lose water.

In the 0% pure water solution, the potato slices gained the most weight, increasing to 17g. This
means the cells took in water and swelled because there was no salt outside to draw water away. Overall,
these results help us understand how osmosis works and how different salt levels affect water movement in
potato cells. This experiment also shows what could happen to human cells if pure water is given through
an IV, as it might cause the cells to swell and become damaged.