Annie Wallace

Max Goldfarb, Conor Wight

Block 4

Testing Diffusion and Osmosis By Observing the Rates of Diffusion of

Agar Cubes, Sucrose, and Apples in Various Solutions

Introduction
When cells exert their kinetic energy, they often bump into each
other and then continue in different directions. One of the results of
this process is diffusion. Throughout this lab, diffusion will be tested in
various experiments. Diffusion is the movement of particles in a cell
from an area of high concentration to an area of low concentration,
until the cell reaches equilibrium. When water undergoes the process
of diffusion, it is known as osmosis. During osmosis, water moves down
the concentration gradient and goes from an area of high water
concentration to an area of low water concentration. Both diffusion
and osmosis are regulated due to a cells selectively permeable
membrane, which only allows certain molecules in and out of the cell.
Additionally, the process does not require an input of energy.
When a solution is separated by a selectively permeable
membrane, there are several states that the cell can be in, depending
on where the concentration of the solute it the greatest. A cell with a
selectively permeable membrane allows water to move into and out of
the cell based on solute concentration. In a hypertonic solution, there
is a higher solute concentration compared to the other solution.
Therefore, water will move through the cell membrane and into the
hypertonic solution, in order to make the concentrations equal. This
can cause the cell to shrivel and become smaller because the water
that was once in the cell has moved out of it. Opposite to this is a
hypotonic solution. During this, the solution inside the cell has a higher
solute concentration and lower water potential. Therefore, water will
move into the cell to balance the concentration, which causes the cell
to swell significantly and possibly burst. In an isotonic solution, the cell
has reached equilibrium and no osmosis occurs due to the equal water
potential.
Water potential is the prediction of which way the water will
diffuse through a membrane. Water potential is the free energy per
mole of water, and can be calculated using the solute potential and the
pressure potential. By using the formula: water potential= pressure
potential + osmotic potential (w = P+ ) the water potential of
a solution can be calculated. Naturally, water moves from a place of
higher water potential to an area of lower water potential. Generally,
when a solute is added to water, the solute potential is lowered, which
decreases the water potential.
When a cell is separated from water and has a lower
concentration of water than the outside of the cell, water moves into
the cell through osmosis because the water potential is lower. This

and net water movement stops. However, the net movement of water
is dependent of the presence of solutes inside and outside of the cell,
which has the potential to change. Therefore, it is common that
although a cell can reaches equilibrium, diffusion can always occur
again. If more solute is added to the water surrounding the cell, than
water from the cell will diffuse to the outside, which will result in a
decrease of turgor pressure. A continual loss of water from a cell with
Problem
Procedure One: If you put agar cubes each with a different surface area
and volume into a vinegar solution, how long would each cube take to
diffuse, and which will be the fastest?
Procedure Two: When testing different concentrations of sucrose inside
a semi permeable membrane and submerged in water, will cells be
hypotonic, hypertonic, or isotonic?
Procedure Three: If you put apple pieces in different sucrose
concentrations, will the apples gain or lose mass?

Hypothesis
Procedure 1: If a cube has a small surface area and volume, then the
vinegar will diffuse through it quickly.
Procedure 2: If the sucrose inside of the dialysis tube has a higher
molarity, then more water will diffuse into the tube, increasing its
mass.
Procedure 3: If the sucrose has a lower molarity than the apple, then
the apple will gain mass.

Materials List

Procedure One:
o Three agar cubes each of a different size (length of 1 cm, 2
cm, and 3 cm)
o 200 mL of vinegar
o Stop watch or timer
Procedure Two:
o Six 20 cm strips of dialysis tubing
o String or ties to make tubes into bags
o Uniform amount of following solutions
o 0.0 M sucrose- distilled water, 0.2 M sucrose, 0.4 M
sucrose, 0.6 M sucrose, 0.8 M sucrose, 1.0 M sucrose
o Six cups, each filled with uniform amount of distilled water
Procedure Three:
o Six plastic cups with equal amounts of each sucrose
solution
o 1-2 apples of same kind
o Core borer
o Knife

Procedure
Procedure One:
1. Gather three agar cubes of different sizes 1 cm3, 2 cm3, and 3
cm3
2. Determine and record the surface area and volume of each cube
3. Fill a beaker with 200 mL of vinegar and place each cube into the
solution
4. Set a timer and observe the cubes. Record the time it takes for
each cube to lose its color completely.
Procedure Two:
1. Using string, tie off one end of each dialysis tube to form a bag
for the liquid.
2. Pour 20 mL, or a uniform amount, of each sucrose solution into six
separate bags
3. Tie of tops of bags with another piece of string to seal the tube
shut on both ends
4. Carefully blot the outside of each bag and record the initial mass
of each bag.
5. After measuring each bag, place each into a separate cup filled
with distilled water.
6. Let each cup stand for 30 minutes, and then remove each bag
from their respective cups and blot dry.
7. Weigh and record the new weight of each bag.
8. Using the data obtained, calculate the percent change in mass.
Procedure Three:
1. Put equal amounts of each sucrose solution into separate plastic
cups
2. Using a core borer, cut the apple into 24 cylinders of equal size
(approx. 3 cm in length) ensure there is no skin on the
cylinders
3. Weigh and record the mass of four cylinders together. Put these
into one of the sucrose solutions.
4. Repeat the same for the remaining cylinders, always grouping
and weighing four cylinders together.
5. Cover each cup with plastic rap and let the apples sit overnight.
6. The following day, record the temperature of the sucrose

Results

Procedure One

Length of
Cube Side

Surface
Area

Volume

1 cm
2 cm
3 cm

1 cm2
24 cm2
54 cm2

1 cm3
8 cm3
27 cm3

Surface
Area to
Volume
Ratio
1:1
3:1
2:1

Time Until
Complete
Diffusion
(minutes)
25
74.53
109

Procedure Two

Contents
of Beaker

Initial
Mass

Final Mass

Mass
Difference

0.0 M
sucrose
0.2 M
sucrose
0.4 M
sucrose
0.6 M
sucrose
0.8 M
sucrose
1.0 M
sucrose

9.8 g

9.75 g

0.05

Percent
Change in
Mass
-0.51%

10.1 g

10.55 g

.45 g

4.46%

10.7 g

11.25 g

.55 g

5.14%

10.7 g

11.45 g

.75 g

7%

10.6 g

12.1 g

1.5 g

14.15%

11 g

12.76 g

1.76 g

16%

Percent Mass Change of Dialysis Tubes Soaked in Different Molarities of Sucrose

Percent Change in Mass

18.00%
16.00%
14.00% R = 0.94
12.00%
10.00%
8.00%
6.00%
4.00%
2.00%
0.00%
-2.00%

Percent Change in Mass

Linear (Percent Change in
Mass)
Linear (Percent Change in
Mass)

Molarity of Sucrose

Class Data
M of
Sucros
e

Percent Mass Change of Dialysis Bag

Group Group Grou
Grou
Group Group
1
2
p3
p4
5
6

Standar
d
Deviatio
n
13.35%

Standar
d Error

2.53%

11.59%

4.73%

0.0 M

.94%

-.51%

.9%

.06%

2.91%

0.2 M

10.66
%

4.46%

3.2%

1.6%

14.23
%

0.4 M

14.44
%
18.43
%
17.94
%
29.04
%

5.14%

9.5%

4.40%

1.64%

10.1
%
12.0
%
20.1
%

11.12
%
-2.48% 5.4%

8.05%

7%

5.43
%
5.97
%
3.1%

7.4%

6.82%

2.54%

22.12
%
1.26%
-0.83% 0.23%

11.34
%
12%

8.89%

3.31%

11.86%

4.42%

0.6 M
0.8 M
1.0 M

14.15
%
16%

7.93
%

31.72
%
18.99
%
2.64%

Mean

4.57%

5.45%

Average of Percent Mass Change of All Classes of Dialysis Tubing for Different Molarities of Sucrose
14.00%
12.00%
10.00%
8.00%
6.00%
Average of Percent Mass Change 4.00%
2.00%
0.00%
-2.00%

0 M 0.2 M0.4 M0.6 M0.8 M1.0 M

-4.00%
-6.00%
Molarity of Sucrose

Procedure Three

Apple Variety: Ginger Gold

Contents Temperatu Initial
of
re
Mass
Beaker
0.0 M
24 degrees 4.97
sucrose
Celsius
grams
0.2 M
24 degrees 4.77
sucrose
Celsius
grams
0.4 M
24 degrees 5.17
sucrose
Celsius
grams
0.6 M
24 degrees 5.14
sucrose
Celsius
grams
0.8 M
24 degrees 4.8
sucrose
Celsius
grams
1.0 M
25 degrees 5.13

Final
Mass
5.96
grams
6.07
grams
6.49
grams
6.3
grams
4.96
grams
4.8

Mass
Differenc
e
.99 grams

Percent
Change
in Mass
19.9%

1.3 grams

27.25%

1.32
grams
1.16
grams
.16 grams

25.5%

.33 grams

-6.43%

22.6%
3.33%

sucrose

Celsius

grams

grams

Percent Change in Mass of Apples Soaked in Different Molarities of Sucrose

30.00%
25.00%

R = 0.65

20.00%
15.00%
Percent Change in Mass

10.00%
5.00%
0.00%

Percent Change in Mass

Linear (Percent Change in
Mass )
Linear (Percent Change in
Mass )

-5.00%
-10.00%

Molarity of Sucrose

Osmolarity of Ginger Gold Apple= 0.9 M

Osmotic Potential of Apple: Potential= -1 x 0.9 x .0831 x (24+273)
Osmotic Potential= 14.808 MegaPascals
Error Analysis
Procedure One: This part of the experiment had little error. The only
thing that could have been improved was the time we allotted in order
to complete it. We ran short on class time to watch all of the cubes
diffuse, which is a problem that could have been solved if we planned
more ahead.
Procedure Two: This procedure was successful and had little error. We
allotted the correct amount of time and received what appear to be
accurate results. The only thing that could have been improved during
this trial was ensuring that each tube had the exact same
measurements of sucrose and also making sure that each bag was tied
and sealed tightly before being submerged into the water.
Procedure Three: The only error that could have occurred was that the
apples were not cut into the same exact size, which could have altered
the results minimally. Additionally, when testing the apple in 0.0 M of
sucrose, the final mass should have been higher than it was. It is
possible that this occurred because the apple pieces were not equal

Discussion and Conclusion

Part One: During this part of the experiment, we observed the osmosis
of agar cubes in vinegar. I hypothesized that if a cube had a small
surface area and volume, then the vinegar would diffuse faster through
the cube. This hypothesis was accepted. During the experiment, agar
cubes infused with phenolphthalein were put into vinegar. Because
phenolphthalein is an indicator in the agar cube, it was possible to
witness the process of diffusion through the cube because the bright
fuchsia color of the indicator would disappear as it came in contact
with the vinegar. As time elapsed, the vinegar diffusing through the
cube was quite apparent, as can be seen in the picture below. All three
cubes, with side lengths of one centimeter, two centimeters, and three
centimeters, were put into the same vinegar solution, which made is
possible to easily compare their rates of diffusion. The cube with a
volume of one cm3 diffused the fastest, after 25 minutes. This is
because it was the smallest of the three, which means that the vinegar
can most easily travel to the center of the cell. Additionally, because
the cell is smaller, it is easier to regulate activity inside of the cell.
Different rates of diffusion occurred throughout the three cubes due to
their size. Because the smallest cube has a surface area to volume
ratio of 1:1, it is the most efficient when it came to transport and
diffusion. Additionally, it has more surface area in relation to its
volume, which allowed the membrane to absorb more vinegar relative
to the volume. However, the two larger cubes have a surface area to
volume ratio of 3:1 and 2:1. Because of this, it is more difficult for the
two to oversee all transport within a cell. The nucleus is farther away
from the plasma membrane in both cells, therefore taking it longer for
the vinegar to fully reach the center. In comparison to the volume,
both cubes have a larger surface area, which means they could not

Agar Cubes as the beginning of the diffusion.

Procedure 2: This trial tested dialysis tubing with different sucrose

concentrations inside and placed in cups of distilled water. I
hypothesized that if the dialysis tube has a higher sucrose
concentration inside of it, then more water will diffuse into the bag. My
hypothesis was approved. The data displayed that when the bags had
a higher concentration of sucrose inside of them, the final mass of the
bag increased. This is because the sucrose inside of the dialysis tube
had a higher solute concentration and lower water concentration,
making it hypertonic to the other solution. This caused the water from
the cup to move through the semi-permeable membrane of the tube
until the sucrose solution reached equilibrium with the outside water.
Due to this, as the sucrose increased in concentration, the dialysis
tubes gained more mass because water had to diffuse into the tubing
in order for the cell and its environment to reach equilibrium with the
outside. Therefore, the net osmosis rate equaled zero when the solute
and water concentration were equal both inside and outside of the cell.
Based on my observations during the experiment, it can be
determined that in a living cell, the direction of osmosis will depend on
the solution that the cell is placed in. Because water naturally flows
from an area of high concentration to an area of low concentration, if a
cell is placed in a hypertonic solution with high solute concentration
and low water concentration, then water will diffuse in osmosis across
the plasma membrane to the outside of the cell. However, if a cell is
placed in a hypotonic solution with low solute concentration and high
water concentration, water will diffuse into the cell, going with the
concentration gradient, and move into the cell until the net water
movement equals zero. This will fill the cell with more water, which
increases its mass. Lastly, if a cell is in a solution where the solute
concentration and water concentration are equal both inside and
outside of then cell, then it is at equilibrium, and the solution will be
isotonic. Each one of these factors was displayed in the experiment.
In the first part of the trial, 0.0 M of sucrose, which is distilled
water, was put into a dialysis tube and placed into a cup of distilled
water. Due to the fact that the solution inside and outside of the cell
was the same, the solution concentration and water concentration
were equal. This means that no net osmosis occurred through the cell.
Water molecules still continued to diffuse inside and outside of the cell,
but the overall movement remained equal. The data supports this
statement because the initial weight and final weight of the bag only
varied by .05 grams. However, as the molarity of the sucrose
increased, the final weight of the bag also increased in comparison to
the initial weight. During the final trial of this part of the experiment, a

the more mass is gained inside the tube, due to the fact that the
solutions had to reach equilibrium. During this procedure, the percent
change in mass was calculated because it was important in gauging
the increase of mass of the apple. By only looking at the change in
mass of the dialysis tubes, it is not possible to assess if the mass had
increased or decreased. However, by calculating the percent mass
change, it is shown if the mass increased or decreased because the
percent is either negative or positive. This is not the case when just
looking at the change in mass.
Procedure 3: During the final trial of this lab, apple pieces were tested
in different concentrations of sucrose, in order to determine the
osmolarity of the specific apple. I hypothesized that if the sucrose had
a lower molarity, than the apple would gain more mass. My hypothesis
was accepted. This is because the apple has a relatively high molarity.
Therefore, when it is placed in hypotonic substances with lower
molarities and higher water concentration, more water diffused into
the apple, which led to an increase in mass of the apple. After
implementing the formula to find osmotic potential, it was calculated
that the osmotic potential of the Ginger Gold apple was 14.808
MegaPascals. Additionally, the osmolarity of the apple is around 0.9 M.
This was determined because when looking at the data and graph of
the results section, the percent change of the apple equals zero
between 0.8 M sucrose and 1.0 M sucrose. This means that if a piece of
Ginger Gold apple was placed in sucrose with a molarity of 0.9, the
apple would not have gained or lost mass, because the solute and
water concentration of both substances are equal.
The data of this trial displays the effects of diffusion very clearly.
Overall, the percent mass change of the apple gradually decreased.
Although the data from the 0.0 molars of sucrose was lower than it
should have been, as a whole, the results appear accurate. When the
apple was placed in sucrose with a lower concentration, it gained more
mass. For example, when the Ginger Gold was tested with 0.6 M
sucrose, its percent mass change was 22.6%. This shows that the
sucrose concentration in the apple was higher than that of the sucrose
solution, therefore causing more water to diffuse into the apple.
Because there was such an increase in mass of the apple, the data
displays that the molarity of the apple had to have been significantly
higher. However, when the apple was tested in 0.8 M sucrose, there
was a steep decline in the percent mass change. In this trial, the
percent mass change was only 3.33%, which is a large variation from
the data of 0.6 M sucrose. This data displays that sucrose
concentration in the apple is very close to that of the solution. Less
water had to diffuse into the apple in order for the water and sucrose
concentration to be equal inside and outside of the cell, therefore
resulting in a lower increase in mass. When observing the final trial of
this experiment, when the apple was placed in 1.0 M sucrose, the
percent mass change was -6.43%. Because the percentage is negative,
it displays that the apple lost mass. In this situation, the water