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 |
H2O + 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 |