Potato Turgor Pressure (adapted from Michael Stone\'s 1407L Lab Manual) Remember

Question

Potato Turgor Pressure (adapted from Michael Stone's 1407L Lab Manual) Remember that plant cells placed in hypotonic (low solute) solutions will become stiff and those placed in hypertonic (high solute) solutions will become limp and wilted. 1. Add 2 1/2 cups of distilled water to a drinking glass. Label this "0% salt." 2. Add 1 teaspoon of salt to 2 1/2 cups of distilled water in a drinking glass. Stir until dissolved. Label the glass "1% salt" with a piece of tape. (Save a small sample of this salt water for use in the next experiment as well.) 3. Add 2 teaspoons of salt to 2 1/2 cups of distilled water in a drinking glass. Stir and label "2% salt." (Save a small sample of this salt water for use in the next experiment as well.) 4. Add 10 teaspoons of salt to 2 1/2 cups of distilled water in a drinking glass. Stir and label "10% salt." (Save a small sample of this salt water for use in the next experiment as well 5. Cut out four rectangles of potato (no skin on any part of the rectangle). Make each rectangle 1 cm wide, 1 cm deep, and 5 cm long. 6. Gently bend a rectangle of each kind to see how stiff they start. 7. (Hypothesis) Place a rectangle potato into each of the four solutions. Wait 30 minutes. (At 25 minutes, cut out an extra rectangle of potato for comparison to the soaked potatoes.) 8. Compare each rectangle to the unsoaked potato. Is it more, less, or equally stiff?

Explanation / Answer

1)The first one potato in distilled water will be more stiff than unsoaked potato because water moved from outside making the cells inside swell up.

2)The second potato in water with 1 teaspoon salt will be less stiff as compared to unsoaked potato because water will pass into the potato into the cells with the help of salt making it less stiff.

3)The third potato in water with 2 teaspoon salt will be less stiff again as compared to unsoaked potato as water will go inside the cells and it will make the potato soft and less stiff .

4))The last potato in water with 10 teaspoon salt will be least stiff again as compared to unsoaked potato because the intense amount of salt allows the water to enter the cells making it softer.

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