| Research Question | How does celery perform osmosis? |
|---|---|
| Predictions | We predicted that as we increased in molarity of our salt solution the celery would become more bendable. |
| Experimental Design | We used 12 100mL and 150mL beakers in two different experiments. We created solutions that ranged from 0.0-0.5M and 0.5-1.0M. In the first set with the range of 0.0-0.5M we used 9.93g of table salt and 100mL beakers. For the second set (0.5-1.0M) we used 40.91g and 150mL beakers. For each experiment we had a control of distilled water. Here are the dilutions for each beaker: 0.0= 0mL 0.1= 10mL 0.2= 20mL 0.3= 30mL 0.4= 40mL 0.5= 50mL, 75mL 0.6= 90mL 0.7= 105mL 0.8= 112mL 0.9= 135mL 1.0= 150mL We then filled the remainder of the beaker with distilled water. We let the celery soak in the solutions in the fridge for about 2 days, and then observed the bending. For another control we soaked celery in only 6g of table salt and placed it in the fridge for 2 days. |
| Conclusion | In conclusion, the celery was most bendable between the ranges of 0.3-0.7M and decreased its ability to bend once it reached 0.8-1.0M. The most celery we had was with just soaking it in 6g of salt. Some experimental error could be because in the range of 0.5-1.0M we had to use table salt and the other set we used iodized salt because two of the same salts were not provided to us. Another experimental error could be that there was not enough of the same beaker to perform the experiment. For 0.0-0.5M we had to use 100mL beakers and for 0.5-1.0M we had to used 150mL beakers. This could've effected the salt concentration and the amount of salt used in order to create our stock solution. Therefore; we can reject our prediction of the celery bending as the molarity increased. |
| Investigation Theme | CEL |
| Grade Level | Undergraduate Students |
| School Name | Emporia State University |
| Session | Fall 2019 |