Beruflich Dokumente
Kultur Dokumente
Initial mass
10.94
10.66
10.7
12.15
10.45
11.39
Final Mass
12.05
11.07
10.79
11.54
9.65
10.54
Consistency
Initial
Hard/solid
Color
Orange
Final
Slightly softer,
soggier
Darker orange,
brown
Before the chopped sweet potatoes were soaked in sucrose concentration, they were rigid and
hard. When they were taken out of the liquid 24 hours later, they were slightly softer and soggy,
as they were infused with liquid. Similarly, before they were soaked, they were dark orange.
After they were taken out of the sucrose concentration, however, they were darker orange. They
also increased in size as they absorbed the sucrose.
Table 3: Raw Data Table of Class Results (White Potato)
Mass of White Potato (+/-0.1g)
DW
0.2
0.4
0.6
0.8
1
Group 4(EH/KM)
Group 6(KP/JS)
Group 7(MS/CM) W Group 1 (RR/CD)
Initial
Final
Initial
Final
Initial
Final
Initial
Final
11.39
11.92
10.99
11.16
11.71
12.44
11.5 12.2
9.92
9.76
10.95
10.63
11.08
10.94
11.66 11.79
11.23
9.55
11.94
10.49
11.23
9.84
11.42 10.2
10.87
8.35
10.95
8.62
10.34
8.03
11.95 8.31
11.12
7.89
11.98
8.75
10.83
7.72
11.22 8.29
10.69
6.94
11.4
7.89
10.61
6.96
11.24 7.81
Kalina Mishev
December 14, 2015
Table 4: Raw Data Table of Class Results (Sweet Potato)
Mass of Sweet Potato (+/-0.1g)
DW
0.2
0.4
0.6
0.8
1
Kalina Mishev
December 14, 2015
Kalina Mishev
December 14, 2015
Kalina Mishev
December 14, 2015
3.
(((-35.5+-32.6)^2+(-30.7+-32.6)^2+(-33.9+-32.6)^2+(-30.4+-32.6)^2))/4) = 2.5
Statistical test
Correlational Coefficient = 0.98
Conclusion
1. As the concentration of the solvent, sucrose, increased, there was a greater percent
change in mass of both types of potatoes.
2. The percent change of mass in white potatoes was higher, as seen when the white potato
mass decreased to a lower value than the sweet potatoes, therefore, the water potential of
sweet potatoes is higher than that of white potatoes.