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Potato Lab: Diffusion and Osmosis

Potato Lab: Diffusion and Osmosis
Potato Lab: Diffusion and Osmosis
Potato Lab: Diffusion and Osmosis
Potato Lab: Diffusion and Osmosis
Product Description
A. NEXT GENERATION SCIENCE STANDARDS HEREIN
DCI’s: LS1.A Structure and Function

Cross Cutting Concepts: Cause and Effect, Systems and System Models, Stability and Change

Scientific and Engineering Practices:
Asking Questions and Defining Problems
Analyzing and Interpreting Data
Developing and Using Models
Constructing Explanations and Designing Solutions
Engaging in Argument from Evidence
Obtaining, Evaluating, and Communicating Information

B. SUGGESTED USES

Prior Knowledge: Students should have a basic understanding of the cell, the cell membrane, and how it works. Basic measuring of volume, and use of electronic or analog balances/scales is assumed.

Implementing the Lesson: I've uploaded this product as a word file, so that you may modify it.

This lab is part of a Unit Bundle on Cell Membranes and Transport. The unit is NGSS aligned. If you are interested, you can find it here:

Get it here: NGSS Aligned: Membranes and Transport Unit Bundle


Looking for a diffusion/osmosis lab that is a little more involved? Check out my lab that uses dialysis tubes to model the movement of substances into and out of a cell. It is NGSS aligned. If you are interested, you can find it here:

Get it here: NGSS Aligned: Dialysis Bag Lab


SAFETY: Although none of the materials in this lab are particularly dangerous, students should be reminded to never ingest anything in lab.

Materials and Setup:
Water source
Solutes- salt or sugar
vegetable slices (1/4 to 1/2 inch thick) - potatoes, or carrots, or eggplant, or zucchini - try anything!
containers (plastic cups or beakers)
possibly: graduated cylinders or gram scales to measure specific amounts
500 ml beaker
Tape/marker to label containers
gram scale

Basic procedure: (will vary because students write protocol)
1. Students are to design the experiment, and write out the procedure, but the basic setup has students select one or more vegetables (carrots, potatoes, zucchini, etc.) and cut it into slices. They will need at least one slice per condition (continue reading)
2. Then, students take the mass of the slice(s) separately.
3. Then students submerge the slices in different concentrations of mixtures (pure water, salty water, sugary water, they might even have a variety of increasingly salty mixtures, for example)
4. The slices sit in the water for at least 30 minutes (ideally overnight).
5. Finally, students remove the slices, and mass them again. The change in mass is due (mostly) to the osmosis of water into or out of the veggie cells.
This lab is part of a Unit Bundle on Cell Membranes and Transport. The unit is NGSS aligned. If you are interested, you can find it here: https://www.teacherspayteachers.com/Product/NGSS-Aligned-Cell-Membranes-and-Transport-Complete-Unit-Bundle-3138461

Terms of Use
• All pages are copyrighted.
• This packet is 1 classroom/teacher use only. Do not make copies or
email it to your colleagues. This was designed by me and is for your
personal (one user)use. You may
not share it or claim it as your own. You may not redistribute it.
If colleagues are interested in it, please send them the link to my store:
https://www.teacherspayteachers.com/Store/Next-Gen-Sci-Guy
• You are not permitted to use any part of this work to
create products for sharing or selling.
• You are permitted to share the cover image of the packet
on your website when referring to it in a post, as long as
you link back to my store.
Copyright © 2017 Michael Kelly
All rights reserved by author.


Total Pages
10 pages
Answer Key
Included
Teaching Duration
N/A
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