Well the osmosis is the movement of water molecules from high concentration to a low concentration; and of course a semi-permeable membrane is required for keeping the concentration difference. So it’s the movement of molecules of water along the “concentration gradient (from high to low concentration)” through the semi-permeable membrane. So the rate of osmosis is “change in concentration(moles) / time(seconds)” Now the concentration is given by “moles/liter”. And the moles are “mass(gram)/ molecular mass(grams)”. So the moles are directly proportional to the mass of the substance.
So the rate of osmosis could even be written as “change in Materials: Three beaker (200 ml each) Potatoes. Fries maker. A knife. Distilled water (at room temperature). A Clock. Weighing machine. A tong (to take the potatoes out of water) Brown paper. Diagram: Procedure: All the three beakers were cleaned and dried. Then the equal amount (i. E. 200 ml) of distilled water was poured in each beaker. The water in all the beakers was at room temperature. This was done so that the effect of temperature on the rate of osmosis could be negligible. Then the potatoes were chopped with the French rises maker and 3 pieces of chopped potatoes were taken.
The chopped potatoes were cut out so that they had the same mass and different surface area. And hence the mass factor was also negligible. To reduce the mass factor potatoes were named as No. 1, 2, and 3. The potato No. L was left over as of the same dimensions. Whereas the potato No. 2 was cut so that the length of each piece of potato No. 2 is 1/2 the length of the potato No. 1. Now by doing that the surface areas of the potato No. 2 was made two (side surface area) more than the surface area of potato No. 1. Now the potato No. 3 as cut so that the length of each piece of resulting potato piece is 1/4 the length of the potato No. . This was done so that the surface area of the potato was made six (side surface area) more than the surface area of potato No. 1. Now by doing that the mass was kept constant where as the surface areas were different for all the potatoes. To confirm this they were individually weighted i. E. All the pieces of No. I(one piece only), No. 2 (two pieces) and the No. 3 (four pieces). All the weights were found out to be the same. Then each group of potatoes (i. E. No. 1, 2 and 3) were individually taken and laced in the beaker having 200 ml of distilled water which was at room temperature.
This further means that mass must change by 14000 GM as we used the equation that the rate of osmosis is equal to the change in mass divided by time. Now this is controversial as to increase the surface area by 15 ECMA the mass should change by 14 keg. So it’s better to say that their must be a limit till this equation is valid. This is because there is the limit for the cell to undergo osmosis. Well if the osmosis crosses the limit the cell raptures. Well the reason the relationship between the rate of osmosis and the initial surface area is an odd type of function as when the increase in initial area is from 21. 1 to 24. 06; the rate increases only by 0. 005. But when the surface area changes from 24. 06 to 29. 46; the rate increases by 0. 108. Now if we consider the cell in the biology point of view. The cell didn’t increase their surface area to a large extent. This is due the reason because when the surface area increases by some factor, the volume of cell increase by a much greater factor. Now due to this the diffusion by the surface area has to Until now the surface area has an exponent relationship with the rate of osmosis. But there are lots of problems while finding this equation.
Now the major problem is that when we are considering No. 1 potato the surface area is given by 4*length + 2*width. But this is not the case as one of the surface was touching the bottom and the surface that was touching the bottom was least exposed to the water so the osmosis is negligible. Now this problem could have been solved by subtracting one length from the surface area. Now the big problem arises when we consider No. 3 potato. Now in this case the four pieces were pretty mall and we don’t know that which surface is touching the bottom.
Moreover the water which we were considering to be distilled is actually ordinary water. And there are certain solvent dissolved in the ordinary water which includes chlorine as a major component. Moreover one of the potatoes has a bump in one of its surface which must have changed its area. The error factor may also be increased as we only make one observation with each type group. But if we had made a three or four observations with each group the averaging must have reduced the error. The measuring tools used might also have some error.