AP Biology Lab Class Results

October 31, 2003 – Happy Halloween!

 

 

Starch test in bag – diffusion (based on coloration from IKI indicator)

Glucose in bag (initial) – positive

Glucose in bag (final) – negative            *Final = after 30 minutes

Starch in bag (initial) – positive              in water: IKI

Starch in bag (final) – negative               in bag: starch and glucose

 

Explanation

Glucose went out of bag

IKI went into bag

Verification: coloration – solution in bag changed color; solution outside didn’t

            IKI much smaller than the starch (no live membrane, no active transport – based

            on diffusion/active transport alone)

Bag is porous – only certain things of certain sizes can pass through – no macromolecules

(starch), but micromolecule IKI can go through

Concentration gradients – all things go from high concentration to low concentration

-         no enhanced flow

-         increase temperature, Brownian movement increases – increases diffusion rate

-         decrease temperature, Brownian movement decreases – decreases diffusion rate

-         result of osmotic potential, not pressure potential à size of molecules ONLY

-         passive transport

 

                                                            Solution Color                         Test Tape Results

 

Initial Contents

Initial

Final

Initial

Final

Bag

15% glucose & 1% starch

clear

purple

positive

positive

Beaker

2O + IKI

yellow

yellow

negative

positive

 

Changes in Dialysis Bag Mass

Contents in Dialysis Tube

Initial Mass

Final Mass

Percent Change in Mass

Distilled water

27.20

26.77

1.65

Distilled water

24.56

24.43

0.53

0.2 M Sucrose

26.42

27.76

5.07

0.2 M Sucrose

25.52

26.46

3.68

0.4 M Sucrose

25.1

27.7

10.3

0.4 M Sucrose

25.82

27.85

7.89

0.6 M Sucrose

26.9

26.6

-1.1

0.6 M Sucrose

26.1

28.34

8.69

0.8 M Sucrose

26.76

29.4

9.9

0.8 M Sucrose

26.11

31.21

19.5

0.8 M Sucrose

27.32

30.44

11.4

0.8 M Sucrose

26.55

30.17

13.6

1.0 M Sucrose

29.36

34.29

16.8

1.0 M Sucrose

29.64

31.83

7.39

 

 

Table 1.4 – Average Data from Potato Lab

Contents in Beaker

Temperature (oC)

Initial Mass

Final Mass

Percent Change in Mass

Distilled water

?

4.83

6.22

28.77

Distilled water

20.5

4.43

5.63

26.4

0.2 M Sucrose

?

5.9

6.4

8.47

0.2 M Sucrose

21

3.85

4.07

5.7

0.4 M Sucrose

19

4.37

4.32

-1.14

0.4 M Sucrose

20

6.14

6.25

1.8

0.6 M Sucrose

19

4.47

3.73

-16.55

0.6 M Sucrose

20

6.97

4.95

-28.98

0.8 M Sucrose

20

5.41

4.01

-25.9

0.8 M Sucrose

20

6.56

5.2

-20.73

1.0 M Sucrose

18

5.56

4.12

-25.9

1.0 M Sucrose

19

4.73

5.67

19.87

 

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