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:
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
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
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