this video actually helped me with my science homework. it explains well if not basic but well, and is formatted and made very well. awesome intro showing that this isnt a boring lesson of a teacher who drones on and on about ... well ... not the topic ( i have had too many of those teachers ).
I came here for the experiment, and i personally love the british accent. The word "water" said so many time, just bring this video to another level ^^
Bro thank you for actually EXPLAINING TJE PRACTICAL INSTEAD OF JUST SAYING RANDOM SHIT AND EXPECTING 14 YEAR OLDS TO UNDERSTAND WHAT OSMOSIS IS INSTANTLY
@@hilol5129 same here and I'm in secondary level education. I thought it would be easy to do an easy experiment like this but I was wrong. Not much things to talk about
First we peel the potato we will also need 18 strips, we then needed to cut all the strips down to 6cm. Next we made our solution we needed, a sheet of paper on the balance. We had to wait tell it reached 1 gram, then we got 100 ml water to add to the salt. Then we poured the water in the beaker with the potato strips. The leave them for 20 mins after leaving them for 20 mins we had to measure them.
my ap bio teacher told me for better accuracy use one potato for the strips because each potato has slighty different solute concentration and somewhat differs in the solvent of water therefore using one potato theoughout the entire process may lead to better accuracy in final results! :)
Cells become larger when water enters them via osmosis which makes the potato strips longer. If water exits the cells via osmosis the strips become smaller.
where the plotted line crosses the red line, at what salt concentration (in g/ml) would a potato be placed in for it to experience no change in length?
My teacher wants me to find the concentration of sugar INSIDE the potato cells after going through osmosis. The answer must be in Moles. How do I figure this out ??? Please help
When there is no change, there is no net movement of water.Thus, the percentage of sugar in the solution is equal to the percentage of sugar in the vacuole of the potato cells.
Great video, ive got a question hopefully you can find the time to give your thoughts. Your experiment ran for 20 minutes, what do you think would happen if it went on for an hour? or maybe 1 day? In the case for higher salt concentrations, do you think eventually some of the water would go back in to the potato? or would this be just a one way thing? In cooking, there is a thing called a dry brine, where you add salt to lets say a steak, and leave it outside/fridge, at first water comes out of the steak onto the salt, but after more hours that salt liquid gets reabsorbed into the meat... i realize there are different factors, but im wondering if somehow in your experiment, there would be a time when the water could be reabsorbed into the potatoes
Movement of water via osmosis will occur until the water potential is equal inside and outside of the cells. This may take 5 minutes or 20 minutes or longer. Regardless, once this balance is reached there will be no further net movement of water. I don’t know how dry brine in cooking works so I can’t comment on that as a comparison to this experiment. I hope this helps.
Could extend and model animal cells on macroscopic scale with slugs. In pure water they'll swell and ultimately "explode" If placed in salt water, they'll shrink and shrivel up.
How are you getting 1.67 and the rest of the change in length. I have tried to calculate but am not getting the same answers as yours, please I really need your help I'm having my practicles tomorrow
Yes, volume would be better. Mass would be even better as it is easier to record than volume. Change in length is relatively common as it’s convenient.
There’s no exact value to give but generally speaking we can stage that those that increased in length also become more turgid (more hard) and those that decreased in length also become more flaccid (more soft). The more concentrated the solution, the more flaccid the tissues become. The lower the concentration of the solution, the more turgid the tissues become
“Sticks”? At the point they meet, they have equal water potential which means they have equal concentrations of water. However avoid “concentration of water” because the word concentration often refers to the solute within the water, rather than the water itself. It’s not wrong, it’s just not the best way to phrase it.
@@Science_Sauce Oh yeah I was refering to the actual water, not water plus salt if that's what you were saying. So would you also be able to make an estimate of the salt content as well? This subject is still quite new to me. I came here because chubyemu is always talking about salt flowing towards water and thought I'd check it out myself.
Difficult to predict the salt content: if water potential is equal both inside and outside the cell, it suggest solute concentration is also equal, but solutes in the potato are not just salt, but many other different solutes as well
We just started a lab due to corona we are not able to perform the lab so we have tot watch this vid...I really don’t know what to write for the discussion.💀
Try writing about the lab a little definition of osmosis talks about it what happened to the potato why it happened due to the ph level it might help we all getting trouble relpy if it helps
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
The sheer quality of this video is astounding, especially considering the usual sort of videos school shows us.
Yas
Beautiful work done..I noted that too
i learned this in 5 minutes instead of spending hours reading a whole textbook
How did he find the change in length
@@Nevey2fye he measured it...
Thank u
Would've taken a min if you read the book
Same😂@rileysmindcom9485
this video actually helped me with my science homework. it explains well if not basic but well, and is formatted and made very well. awesome intro showing that this isnt a boring lesson of a teacher who drones on and on about ... well ... not the topic ( i have had too many of those teachers ).
I will take anything a JoJo says with utmost respect, especially the most gentlemanly one.
JOJO FAN
is this a jojo reference?
what grade is the assignment given?
I am BLOWN away how well this is made. Thank you Science Sauce!
I love to find this type of videos in RUclips, with a great edition and explenations!!!!
+D94 Dadu Pro Thanks, I appreciate the feedback.
Explanation you mean
hey man, a question, what tool did he use to pull out the potato strips?
Explanations * ♥️😘
I used a cork borer.
I came here for the experiment, and i personally love the british accent. The word "water" said so many time, just bring this video to another level ^^
Wooer
Bro thank you for actually EXPLAINING TJE PRACTICAL INSTEAD OF JUST SAYING RANDOM SHIT AND EXPECTING 14 YEAR OLDS TO UNDERSTAND WHAT OSMOSIS IS INSTANTLY
YAAAASSSS THANK YOU!! 13yrs old learning osmosis
Year 2024
@@BeatriceNyamoita-q6x ib gang
Congrats! This video has been chosen from our school for an assignment.
Are you in djis
@@kingexcalibur7619 ye
Grade 8 what
@@kingexcalibur7619 ur grade first
Same here8🥲
this video was very helpful in my lab experiment. THANK YOU SO MUCH!!!!
This video is amazingly well made, and easy to understand.
This is the best science website that I have ever seen
Thanks for answering my research question and literally everything what I need to include in my lab report about Osmosis!!!
Hi. Would you mind sending me a copy. I'd Iike to read it
so your're an ib student
So well explained. Observations like size changes make science cool. Comparison and scientific method.
Who watch 2024\2025
HAHAHHAHAHA
Me
Me and its for my science group work experiment lol
Me lol
Me for next year❤😂
Better than my school teacher xD
hey man, a question, what tool did he use to pull out the potato strips?
@@daspapas dildo
You pakistani?
same
Haha
Why can't school teach us like this
more bette than my teacher xD
school is making me literally do this right now
this was amazing, your explaining is exceptional
Thanks!
@@Science_Sauce Its ok!
Couldn't concentrate because of your awesome accent!!😭😭🥰🥰🥰🥰🙀
Watched 4 videos before this one. Good job, I finally understood!!!!
This was a very good explanation to understand, you made it very clear now, thanks for helping me with this!
This makes sense! I'm feeling a bit more confident for my test tomorrow
Why did you ensure that all the potato strips were equal in size at the start of the experiment?
We are writing 5 pages of essay from a 5 minute video.amazing !
same i swear to god im making a freaking LAB REPORT
@@hilol5129 same here and I'm in secondary level education. I thought it would be easy to do an easy experiment like this but I was wrong. Not much things to talk about
ikr ugh i had to compromise and over-exaggerate my lab report
First we peel the potato we will also need 18 strips, we then needed to cut all the strips down to 6cm. Next we made our solution we needed, a sheet of paper on the balance. We had to wait tell it reached 1 gram, then we got 100 ml water to add to the salt. Then we poured the water in the beaker with the potato strips. The leave them for 20 mins after leaving them for 20 mins we had to measure them.
my ap bio teacher told me for better accuracy use one potato for the strips because each potato has slighty different solute concentration and somewhat differs in the solvent of water therefore using one potato theoughout the entire process may lead to better accuracy in final results! :)
How does your AP bio teacher intend to get 18 strips from a single potato?
Science Sauce oh, the way we did the lab, we used one potato per test tube for 11 tubes in total!
really good vid. Really good use of language and explained very well. Thanks
Thank you for the video but how did you calculate change in length % and average change length
I need more vids about science, I can learn more from this than school
WELL CARRIED OUT + results at the end to go with it .. TQ and will certainly be helpful for my own students 😁👍🏻👍🏻
A very useful and helpful video for my gcse biology. This video is very easy to understand. Thank you very much.☺👍
In terms of the cells forming the potato strips why have the lengths of the strips changed in the way they have?
Cells become larger when water enters them via osmosis which makes the potato strips longer. If water exits the cells via osmosis the strips become smaller.
where the plotted line crosses the red line, at what salt concentration (in g/ml) would a potato be placed in for it to experience no change in length?
This video was oddly satisfying :)
Hi. Can do you calculate to get the average change in length. I need the whole formula to understand please. Help me
1:07 what can replace the cork board thingy? I don't have one :(
Dude this video is AWESOME! 😎
My teacher wants me to find the concentration of sugar INSIDE the potato cells after going through osmosis. The answer must be in Moles. How do I figure this out ??? Please help
When there is no change, there is no net movement of water.Thus, the percentage of sugar in the solution is equal to the percentage of sugar in the vacuole of the potato cells.
Thank you so much for your vedio. It's really helpful for me to plan the experiment for my student.
You’re welcome!
This video seriously helped so much thank you, God Bless🙏
This is soo useful better than my science teacher
At 4:17 is there any way I can make this graph online using any software or anything.
Not only is this super helpful, but the music is catchy as well, lol
watching this coz I don't have a potato, plus it's lockdown in our area 😪
Can the change be explained by the diffusion of salt across the membrane ? Why or why not?
Pls for the third column aw did you arrive at change in length in percentage... I don't understand the calculations
Can l please have a clip about this practical(plan the effect of temperature on the rate of diffusion
Best explanation ever ! 😍😍😍😍😍❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤👍👍👍👍
Thankkkkk yoooouuuuuuu sooooooo mmmmuuuuucchhhhhh !
This a a very valuable resource. I will try it with my class!
How do you get the change in length?
I just start this in school...
measure the length of the potato before and after the experiment using a ruler and then do final length minus the starting length to get the change
@@jomanaeldeek6993 thank u
@@jomanaeldeek6993 I did extremely well
@@Nevey2fye good to know! :)
@@Nevey2fye no problem
teacher,how to calculate the average change in length and change in length?
What a time taken after put piece of potatoes into the beakers
3:59 how. Do u get the change in length in percentage? Whats the formula? Thanks
( (final - initial) / initial ) x 100
I do not understand the change length %
why do you have to remove the skin of the potatoes?
Water won’t travel through the skin.
This video is helping me explain turkey brining on Thanksgiving
Great video, ive got a question hopefully you can find the time to give your thoughts. Your experiment ran for 20 minutes, what do you think would happen if it went on for an hour? or maybe 1 day? In the case for higher salt concentrations, do you think eventually some of the water would go back in to the potato? or would this be just a one way thing? In cooking, there is a thing called a dry brine, where you add salt to lets say a steak, and leave it outside/fridge, at first water comes out of the steak onto the salt, but after more hours that salt liquid gets reabsorbed into the meat... i realize there are different factors, but im wondering if somehow in your experiment, there would be a time when the water could be reabsorbed into the potatoes
Movement of water via osmosis will occur until the water potential is equal inside and outside of the cells. This may take 5 minutes or 20 minutes or longer. Regardless, once this balance is reached there will be no further net movement of water. I don’t know how dry brine in cooking works so I can’t comment on that as a comparison to this experiment. I hope this helps.
@@Science_Sauce thanks !!
that's one great question man
you saved my life
Could we use a different solvent such as acetone?
Wgat is the phenomenon yhat occurs during this prepatation of your food
Can someone please tell me what the graph is called at 4:17
Is it necessary to cut in that way. . can we use any shape of potato ..?
Could extend and model animal cells on macroscopic scale with slugs.
In pure water they'll swell and ultimately "explode"
If placed in salt water, they'll shrink and shrivel up.
How do we reverse the change?
Do we put it in water or a 1.4gm/100 ml solution
Which concentrations result in the movement of water into the cells?
Really helped me for my exam
Wildly variable results for the 3 cores in pure water ? So am I to understand that this is not a good way to get a nice salty taste in your potato ?
crazy good man, keep up thy work
Ooh Gosh, now I got it. Thanks so much bro, this video was so helpful👌
You’re very welcome
Tldr what cooks crispy?
How are you getting 1.67 and the rest of the change in length. I have tried to calculate but am not getting the same answers as yours, please I really need your help I'm having my practicles
tomorrow
Why the potato strips in con soln is soft ??can someone explain
Why does the potato become sloppy or soapy??
why do we calculate the length of the potato sticks instead of their volumes in this experiment? won’t calculating the volume be more accurate
Yes, volume would be better. Mass would be even better as it is easier to record than volume. Change in length is relatively common as it’s convenient.
If that potato represents a cell in our body, what is the potato suffering from?
pls i need help
This video was superrrrrrrrr duperrrrrrrr helpful Science Sauce is the best ever
Great video, but you would have shown how to calculate the percentage and average change in length
Great video, nice work 10/10
thanks for making video . your video helped in doing my homework
same
How did u find the Average Change in Length (%)?
Change = ((final - initial) \ initial ) x 100%
@@nohaomar9274 thx
What solutions did you use pal
This was outstanding so simple to understand
why not best fit line?
Why not measure the potato mass change ? it seems to me there would be more measurement errors when measuring the volume change.
Theoretically the percentage change *should* give the same results. (Notice that this investigation uses length, not volume).
This helped sooooo much. Thank you!
So which one was better ?
May I know the change in the degree of hardness? Badly need it, Thank you in advance
There’s no exact value to give but generally speaking we can stage that those that increased in length also become more turgid (more hard) and those that decreased in length also become more flaccid (more soft). The more concentrated the solution, the more flaccid the tissues become. The lower the concentration of the solution, the more turgid the tissues become
So where the two lines meet is the approximate concentration of water in the potato sticks?
“Sticks”? At the point they meet, they have equal water potential which means they have equal concentrations of water. However avoid “concentration of water” because the word concentration often refers to the solute within the water, rather than the water itself. It’s not wrong, it’s just not the best way to phrase it.
@@Science_Sauce
Oh yeah I was refering to the actual water, not water plus salt if that's what you were saying. So would you also be able to make an estimate of the salt content as well? This subject is still quite new to me. I came here because chubyemu is always talking about salt flowing towards water and thought I'd check it out myself.
Difficult to predict the salt content: if water potential is equal both inside and outside the cell, it suggest solute concentration is also equal, but solutes in the potato are not just salt, but many other different solutes as well
When did willne become a biology teacher
How to find that cutter to cut potatoes like cylinders?
Search for “cork borer”.
if I am experimenting with a sweet potato, should I use sugar instead of salt? also, should I boil the water to make the sugar concentrated solution?
Either sugar or salt will work, and it doesn’t depend on the type of potato. No need to boil the water.
Science Sauce thanks so much!
Why multiple strips of potato rather than just one for each sample?
Repeats increase reliability. They allow us to calculate an average and identify any anomalies.
Why we used cork borer instead of blade??
Consider it a control variable. The cork borer guarantees equal volume for each potato strip.
Thanks science sauce,U the real ones!
You’re very welcome. Who are the fake ones???
@@Science_Sauce the moneyhungry sites that don't teach you nothing
How do you calculate the change in length
Change in length = final length - initial length. If you want to know percentage change in length it's ( (final - initial) / initial ) x 100
We just started a lab due to corona we are not able to perform the lab so we have tot watch this vid...I really don’t know what to write for the discussion.💀
Help💀
Lmao I need help with this right now😭
Try writing about the lab a little definition of osmosis talks about it what happened to the potato why it happened due to the ph level it might help we all getting trouble relpy if it helps
Explains very well
0:00 - 1:00
I feel sorry for anyone who needs the toilet.
😂😂😂😂😂😂😂😂😂😂😂😂
You explain this way better than my teacher.
Thanks for this.
Which is the independent variable here
The concentration of salt
How do you find the change in length and mass?
How did u found out change in length
Measure the final length and subtract the initial length. For percentage change it’s ((final-initial)/initial)x100