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Factors Affecting Osmosis - Coggle Diagram
Factors Affecting Osmosis
Surface Area
Limitation: Inaccurate cube measurements when preparing potato
Potatoes cut into cubes, for an easier surface area and volume measurement
Higher SA:V ratio, faster rate of osmosis
SA:V ratio of different cube measurements 1cm^3 = 6:1 / 2cm^3 = 3:1 / 3cm^3 = 2:1 / 4cm^3 = 2:1
Concentration Gradient
Higher concentration gradient, the faster the rate of osmosis will be
Different types NaCl concentrations: Distilled water, 0.1 mol, 1 mol, 1.5 mol, 2 mol
NaCl solution
Light Exposure
Type of light intensity: completely dark, laboratory light, under UV lamp
The brighter light, the faster the rate of osmosis is
Uncontrolled Variables
Potato
Density
Method of transport
Storage of potato
To limit these variable: potatoes bought from the same bag, the same place and under the same temperatures with the same expiry date, in order to generalise the variable
Room temperature
Temperature
Higher temperature, the faster the molecules within substance moves (particle theory). However, if temperature is too high, potato will cook
Temperatures: 20 degrees, 40 degrees, 60 degrees, 80 degrees
Limitations: Water temperature fluctuates within water bath, may effect the rate of osmosis
The higher temperature, the faster the rate of osmosis will be
Dependant Variables
Rate of Osmosis