Title: The effect of salt concentration on osmosis in potato. Introduction: The purpose of doing this lab was to observe the effects __ The effects of osmosis are where water molecules go through the permeable membrane leaving a higher concentration of solvent (salt) behind. My hypothesis: 0% solution would be that there are no changes. 1.75% solution it would shrink a little and be soggy and limp 3.5% solution would be that the potato pieces would besmall and lightly eaten away. 7% solution would be a shriveled up mess, mealy and disintegrating. Method: My 13 year old son helped me with the measurements of the potatoes. Wow he is a perfectionist. He tried so hard to get it to be a perfect 4000m3. We cut 8 pieces of potato very carefully into approx the same sizes. While he was cutting I was labeling each cup with 7%, 3.5%, 1.75% and 0%. Then measuring the salt solutions according to the instructions of 1 ½ tsp of salt to 100ml of distilled water then reducing the solution by adding 50ml of distilled water each time. When we were both done I added 2 pieces of potato to each solution. To avoid any accidents (with my cat being nosey) I set the cups in a flat Tupperware and covered with a lid. The potatoes sat in the solution from 8:00pm '' 5:00pm. I drained the water and then remeasured. Beginning average volume. 0% - 11mm x 12mm x 42mm = 5544mm 11mm x 12mm x 42mm = 5544mm 1.75% - 12mm x 12mm x 40mm = 5760mm 12mm x 12mm x 42mm = 6048mm 3.5% - 12mm x 12mm x 43mm = 6192mm 10mm x 11mm x 40mm = 4400mm 0% - 11mm x 12mm x 42mm = 5544mm 11mm x 12mm x 40mm = 5280mm Ending average volume. 7% - 10mm x 11mm x 36mm = 3960mm 9mm x 8mm x 37mm = 2664mm The potatoes in this solution came out brown and really soft. 3.5% - 10mm x 8mm x 37mm = 8370mm 11mm x 10mm x 36mm = 2772mm The potatoes in this solutions came out brown and slightly soft. 1.75% - 9mm x 9mm x 35mm = 2835mm 10mm x 11mm x 37mm = 4070mm The...