LAB+ONE+Diffusion+and+Osmosis

= = **Diffusion and Osmosis**


 * Due Thursday October 6th
 * **Exercise 1A**- Glucose should should move out but starch shouldn't because its to large. Lugol turns purple when it comes in contact with starch. Note, the orange color occurred due to initial contamination.
 * **Exercise 1B**- There should be no change of mass of the tubing placed in distilled water. As the molarity of glucose increases, the mass should also increase.
 * **Exercise 1C**- There should be a mass increase at .2 however it should remain relatively constant at .4 and .6. The mass should decrease at .8 and 1. This is due to solute concentration.

TABLE 1.1


 * || InitialContents |||| SolutionColor |||| Presence of Glucose ||
 * ||  || Initial || Final || Initial || Final ||
 * Bag || 15% Glucose and 1% Starch || Light Yellow || No change || Yes || Yes ||
 * Beaker || H20 and IKI || Yellow Orange || No change || No || Yes ||

TABLE 1.2 TABLE 1.3
 * Contents In Dialysis Bag || Initial Mass || Final Mass || Mass Difference || Percent Change In Mass ||
 * a) 0.0 //M// Distilled Water || 16.03 || 17.39 || 1.36 || 8.48% ||
 * b) 0.2 //M// Sucrose || 11.03 || 11.56 || .53 || 4.80% ||
 * c) 0.4 //M// Sucrose || 14.30 || 14.60 || .30 || 2.10% ||
 * d) 0.6 //M// Sucrose || 12.53 || 15.69 || 3.16 || 25.22% ||
 * e) 0.8 //M// Sucrose || 12.28 || 15.35 || 3.07 || 25% ||
 * f) 1.0 //M// Sucrose || 12.78 || 14.5 || 1.72 || 13.46% ||
 * Class Data Dialysis Bag || Group 1 (Justin) || Group 2 (Amal) || Group 3 (Destini) || Group 4 (Rose) || Total || Class Average ||
 * a) 0.0 //M// Distilled Water || 1.23 || 2.1 || 31 || 8.48 || 42.81 || 10.7 ||
 * b) 0.2 //M// Sucrose || 6.9 || 4.5 || -22 || 4.80 || -5.8 || -1.45 ||
 * c) 0.4 //M// Sucrose || 14.1 || 15.6 || 13 || 2.10 || 44.8 || 11.2 ||
 * d) 0.6 //M// Sucrose || 24.1 || 23.2 || 18 || 25.22 || 90.52 || 22.63 ||
 * e) 0.8 //M// Sucrose || 22.6 || 24,6 || 17 || 25 || 88.7 || 22.18 ||
 * f) 1.0 //M// Sucrose || 29.4 || 31.6 || 28 || 13.46 || 104.46 || 25.62 ||

TABLE1.4


 * Contents in Beaker || Initial Mass || Final Mass || Mass Difference || Perent Change || Class Average Percent Change in Mass ||
 * a) 0.0 //M// Distilled Water || 1.51 || 1.72 || .21 || 13.91 || 5.96 ||
 * b) 0.2 //M// Sucrose || 1.72 || 1.81 || .09 || 5.23 || -13.36 ||
 * c) 0.4 //M// Sucrose || 2.03 || 1.65 || .38 || -18.72 || -26.53 ||
 * d) 0.6 //M// Sucrose || 1.99 || 1.48 || .51 || -25.63 || -41.52 ||
 * e) 0.8 //M// Sucrose || 1.91 || 1.43 || -.48 || -25.13 || -38.87 ||
 * f) 1.0 //M// Sucrose || 1.47 || 1.22 || -.25 || -17.01 || -32.03 ||

TABLE 1.5


 * Class Data Potato Core || Group 1 (Rose) || Group 2 (Michelle) || Group 3 (Danielle) || Group 4 (Vinny) || Total || Class Average ||
 * a) 0.0 //M// Distilled Water || 13.91 || 23.8 || -31 || 17.14 || 23.85 || 5.96 ||
 * b) 0.2 //M// Sucrose || 5.23 || 5.9 || -65 || .45 || -53.46 || -13.36 ||
 * c) 0.4 //M// Sucrose || -18.72 || -21.8 || -61 || -4.61 || -106.12 || -26.53 ||
 * d) 0.6 //M// Sucrose || -25.63 || -37.0 || -64 || -39.43 || -166.08 || -41.52 ||
 * e) 0.8 //M// Sucrose || -25.13 || -25.6 || -80 || -24.76 || -155.48 || -38.87 ||
 * f) 1.0 //M// Sucrose || -17.01 || -25.7 || -73 || -12.41 || -128.12 || -32.03 ||

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