Diffusion, Osmosis and Water Potential IB Biology I Name:__________________________________ BACKGROUND Most cells have membranes composed of a phospholipid bilayer.

The selectivity or permeability of this bilayer controls the passage of molecules into and out of the cell. Some molecules move easily through the membrane and others must be transported through proteins called transport proteins. All molecules are in constant motion and have kinetic energy called thermal motion or heat energy. Because molecules are in constant motion, they have a tendency to bump into each other and change direction. The results of this molecular motion include chemical reactions or interaction and also a process known as diffusion. Diffusion is the random movement of molecules from an area of high concentration to an area of less concentration or the tendency for molecules to occupy available space. For example, if a person wearing an excessive amount of perfume entered the front of the classroom, it would not take long for a person sitting at the back of the room to smell the perfume. The person entering the room has a higher concentration of perfume on her body than their is in the surrounding classroom and therefore the perfume moves from an area of high concentration to an area of low concentration. Certainly we have all experienced this phenomenon on a plane, bus, or train. Eventually equilibrium will be reached and no net movement of the perfume will occur from one area to another. A simple rule of diffusion is that in the absence of outside forces, a substance will diffuse from an area where it is more concentrated to an area where it is less concentrated. In other words, substances tend to move down their concentration gradients. Remember that diffusion is a spontaneous process because it decreases free energy and does not require the expenditure of energy. Diffusion increases the randomness of a solute in a solution. Most of the traffic across cell membranes occurs by diffusion. Osmosis is a special type of diffusion; it is the diffusion of water through a semi-permeable membrane. Water will move from an area of high concentration (higher free energy) to an area of low concentration (lower free energy). When comparing 2 solutions they can be either hypertonic, hypotonic or isotonic in relation to one another. Solutions with equal solute concentrations are isotonic. A solution with a higher concentration of solute is hypertonic and one with a lower concentration of solute is hypotonic. Water potential measures the tendency of water movement into or out of cells. Water potential is affected by 2 physical factors, solute concentration and pressure.

The following equation is used to measure water potential (Water potential is abbreviated by the Greek letter psi, ): = p + s

Water potential = Pressure potential + Solute potential The water potential of pure water at atmospheric pressure is zero; an increase in solute or pressure raises the water potential. In order to calculate water potential, you must first calculate solute potential using the following formula: s = -iCRT where i = Ionization constant (for sucrose i=1, because sucrose does not ionize in water) C = Molar concentration (determined above) R = Pressure constant (R=0.0831 liter bars/mole K) T = Temperature K (273 + C of solution) Knowing water potential values is useful because it allows one to predict the direction of water movement. It is important to remember that water potential, solute potential and pressure potential can have positive, negative or zero values.

Objective Measure the effects of various concentrations of sucrose solutions on the process of osmosis in different potato tissues. Determine the water potential for each tissue type. Assessment This practical will be assessed for Data Collection and Processing and Conclusion and Evaluation. Practical Method Materials 2-3 sweet potatoes 2-3 white potatoes Cutting board and knife Cork borer Electronic balance 18 plastic cups 100mL graduated cylinder 300 mL of distilled water, 0.2 Molar, 0.4 Molar, 0.6 Molar, 0.8 Molar and 1.0 Molar

Sucrose solutions Saran Wrap Weigh boats Thermometer Procedures 1. Pour 100 ml of distilled water into 3 cups marked water 2. Repeat this for the remaining Sucrose solutions in the remaining 15 cups. 3. Record the temperature of each of the cups. 4. Cut 18 white potato cylinders and 18 sweet potato cylinders using the cork borer. Remove any skin from the cylinders. 5. Carefully weigh one cylinder and record its mass. 6. Place this cylinder in the cup marked Water 7. Repeat Steps 5 and 6 for each of the remaining Sucrose cups and water cups. 8. After 24 hours, record the temperature of the cups. 9. Take the cylinders out of the Water cup and carefully blot them dry with a paper towel. 10. Weigh them and record their mass. 11. Repeat Steps 9 and 10 for each of the remaining Sucrose cups.