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3.1 Studying the movement of substances across a semi-permeable membrane Problem statement: What are the factors that influence the diffusion of substances across a semipermeable membrane? Hypothesis: The diffusion of molecules through a semi-permeable membrane is based on the size of the molecules. Variables: Manipulated size of solute molecules Responding colour of solution in the Visking tubing Fix surrounding temperature, time and volume of solution Apparatus and materials: Benedicts solution, 1% starch suspension, iodine solution, 30% glucose solution, a Visking tubing, cotton thread, test tubes, beakers and Bunsen burner. Procedure:

1. Soak the Visking tubing in water for 5 minute to soften it. (P1) 2. Open the Visking tubing. Tie one end of the Visking tubing with a piece of cotton thread to prevent leakage. (P1, P5) 3. Fill the Visking Tubing with 15 ml of glucose solution and 15 ml of starch suspension. (P1, P2, P4) 4. Tie the other end of Visking tubing with another piece of thread. The colour of solution is recorded. (P1, P3) 5. Rinse the outer surface of the Visking tubing with running water from a tap. (P5) 6. Mix 400 ml of water and 15 ml of iodine in a beaker. Record the colour of the solution. (P3, P4) 7. Place the Visking tubing in the beaker and left to stand for 40 minutes. (P1, P2))

Imelda ak Nyaun/S.M.K. Serian

8. After 40 minutes, take out and place the Visking tubing in a dry beaker. (P1) 9. Observe and record the colour of solution in the Visking tubing and the beaker. (P3) 10. Test for the presence of glucose in both solutions using Benedicts solution. (P3) 11. Pour 2 ml of each solution into separate test tubes and add 1 ml of Benedicts solution to each test tube. Heat the solution in a water bath for about 5 minutes and then record the change in colour. (P1, P2, P3) Results Contents Visking tubing 15 ml of glucose suspension + 15 ml of starch suspension 400 ml of distilled water + 15 ml of iodine solution Initial colour Final colour Benedicts test

Beaker

Imelda ak Nyaun/S.M.K. Serian