Investigating the concentration of Glucose inside Cell sap in potatoes Through Osmosis.

In the following experiment I will be investigating the concetration of glucose in the cell sap of a potato cell by weighing the samples of potato before and after soaking them in a concetrated glucose solution. I predict, that the stronger the solution of glucose, the more weight the piece of potato will lose, and when placed in a more dilute glucose solution, the potato will gain weight. This is due to Osmosis, the movement …

…the cells, and due to Osmosis, the water cells with move to the more concentrated area, through the permeable cell wall, causing the plant cells to gain weight. Food produce is usually soaked in salty water, brine, to keep it fresh longer. Those in charge of manufactering food produce often use Osmosis in packaging, salty water, also known as brine. Soaking the food in this often keeps it fresh for a longer period of time.