Scribd
Upload
2K views2 pages

Bio Peka Mustard Green Cell

The student, Judy Sim Kim Lai of Class 4A, conducted an experiment to study the effects of hypotonic, hypertonic, and isotonic solutions on mustard greens. The experiment tested whether distilled water is hypotonic, a 15% sucrose solution is isotonic, and a 30% sucrose solution is hypertonic to mustard greens by observing changes in shape after soaking strips of mustard greens in each solution. The results supported the hypothesis that distilled water caused cells to burst, 15% sucrose did not change shape, and 30% sucrose caused cells to shrink.

Uploaded by

Voon Kim Lan
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
2K views2 pages

Bio Peka Mustard Green Cell

The student, Judy Sim Kim Lai of Class 4A, conducted an experiment to study the effects of hypotonic, hypertonic, and isotonic solutions on mustard greens. The experiment tested whether distilled water is hypotonic, a 15% sucrose solution is isotonic, and a 30% sucrose solution is hypertonic to mustard greens by observing changes in shape after soaking strips of mustard greens in each solution. The results supported the hypothesis that distilled water caused cells to burst, 15% sucrose did not change shape, and 30% sucrose caused cells to shrink.

Uploaded by

Voon Kim Lan
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Name: Judy Sim Kim Lai

Class: 4A

Title

Effects of hypotonic, hypertonic and isotonic solutions on mustard green.

Aim

To study the effects of hypotonic, hypertonic and isotonic solutions on mustard green.

Problem statement

What are the effects of hypotonic, hypertonic and isotonic solutions on mustard green?

Hypothesis

Distilled water is hypotonic to mustard green, 15% sucrose solution is isotonic to mustard green and
30% sucrose solution is hypertonic to mustard green.

Variables

Manipulated: The concentration of solution

Responding: Shape of mustard green after experiment

Fixed: The type of plant used

Materials

Mustard green, 15% sucrose solution, 30% sucrose solution, distilled water

Apparatus

Petri dish, pen knife

Diagram

judy/bio/peka/4A/2010
Procedures

1. Prepare a mustard green plant.


2. Cut the mustard green stem longitudinally onto four equal stripes.
3. Choose three of the mustard green stem and cut it into 5cm.
4. Place one strip in each Petri dish.
5. Place one of the strips in distilled water, another in 15% sucrose solution and the third strip in 30%
sucrose solution.
6. Observed the strips after 20 minutes.

Observation

The shape of the mustard green after experiment

Conclusion

Distilled water is hypotonic to mustard green, 15% sucrose solution is isotonic to mustard green and
30% sucrose solution is hypertonic to mustard green. So, the hypothesis is accepted.

judy/bio/peka/4A/2010

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy