Optimal Growing Conditions for Russet Potatoes
Lauren Mendoza
Lab Group: Benjamin Lowe, Winifred Zee, Courtney Machac
Introduction
The purpose of this lab was to find the optimal growing conditions for Russet potatoes by conducting a series of experiments. Here in this experiment we will look at NaCl concentration, pH levels and wavelengths to determine which ones are more beneficial for growth of Russet Potatoes.
In Lab 2.1 we looked at levels of NaCl in hopes to find the isotonic concentration for the potatoes. Plants do prefer hypotonic solutions. Plants prefer hypotonic environments because the water from its environment gets soaked up by the cells then is stored in their vacuoles. The vacuoles will apply pressure to the cell wall which …show more content…
First, we cut four pieces of potatoes into 5 cm in length using a French fry cutter to be precise. Next using four beakers, we labeled each one with different levels of NaCl that will be put into them. We labeled 0.0 NaCl, 0.2 NaCl, 0.4 NaCl, and 0.6 NaCl. We then weighed each potato piece and recorded their mass. The NaCl was then poured into each corresponding labeled beaker. We dropped the potatoes in the solution and let them sit for thirty minutes. We set a timer on a cell phone. After the thirty minutes we removed the potatoes and blotted them dry with a paper towel and then weighed the mass of them again. We calculated the % change in weight for each slice. The equation was Final mass minus Initial mass then take that number and divide it by the initial mass then whatever that equals will be multiplied by …show more content…
First, we prepared and treated our potatoes by cutting them with a French fry cutter. We made sure no skin remained and they were cut into pieces that were 2 cm in length. The pieces were then put in different solutions of pH to soak. We then labeled medium sized test tubes with the pHs and marked a line at 6 cm high on each tube. The tubes must be the same size and be able to fit the potatoes in there. Next, we labeled paper towels with the appropriate pHs (pH 4, pH 5, pH 6, pH 7, pH 8, pH 10, pH 12). Then we filled each tube with hydrogen peroxide to the 6 cm line. It was then time to get the potatoes out of the solutions they were soaking in and put them on the correct labeled paper towels. Then we dropped the pieces of potatoes in the test tubes as close to the same time as possible. Using the key, we observed the fizziness and recorded it into our tables. Based off the results we gave the amount of fizz a value. If there wad no to very little fizzing the value was 0, some fizzing was 1, good fizzing was 2, and a great deal of fizzing was