United World College in Mostar
Student:Milena Rmus
Biology SL,H Block
Teacher:Jelena Simic
Date:15.11.2012.
LAB REPORT:
TEMPERATURE AS FACTOR
WHICH AFFECTS RATE OF
DIFFUSION
Introduction:
Diffusion is passive movement of particles from areas of higher to areas of lower
concentration,which is a result of random motion of particles.This kind of movement does not
require energy.Diffusion can occur across membranes if there is concentration gradient and if
membrane is permeable to the particle.
There are two types of diffusion:simple and facilitated diffusion.Simple diffusion occurs when
particles move between phospholipid molecules.Facilitated diffusion occurs when substances are
unable to diffuse through membranes and channel proteins are needed.
Research question:
How will increase of temperature of water affect time needed for diffusion of sugar cube?
Hypothesis:
With the increase of temperature,the rate of diffusion increases as well.
Explanation of hypothesis:
Reason for this is the fact that higher temperature causes faster movement of particles.
Variables:
Independent variable: The temperature of water
Dependent variable: Time that is needed for diffusion/rate of diffusion
Controlled variable: Amount of water
Size of sugar cube
APPARATUS AND MATERIALS:
Beaker(250ml)
Stopwatch ( 0.01s)
Thermometer (0.5C)
Three sugar cubes
Water (200 ml per beaker)
CONTROL OF VARIABLES:
The same amount of water is put into beakers each time (200ml).It is the tap water of 10C
temperature.Each time procedure is repeated water is heated,so temperature changes.Sugar cubes
must maintain in beakers to keep the effect of temperature.All sugar cubes must have same surface
areas,so that rate of diffusion is not influenced by different surface areas.
METHOD:
1.Filling beaker with 200 ml of tap water.
2.Taking three sugar cubes of same dimensions.
3.Putting thermometer into beaker,measuring temperature of water and keeping it unchanged
4.Putting one sugar cube into water and using stopwatch to measure time which is needed for cube to
diffuse.
5.Putting same amount of water into beaker and heating it up.Keep the thermometer in water until it
shows that water has reached wanted temperature.
6.Putting second sugar cube into beaker and measuring time needed for cube to diffuse in water with
higher temperature then recording time into data table.The procedure is repeated three times.
DATA COLLECTION:
Temperature of water in beakers
( uncertanity 0.5C )
11C
24C
37C
47C
GRAPH REPRESENTATION:
Time measured (Uncertainty 0,01 s)
( minutes-secondes-hundredths )
7:37:3
5:26:7
2:21:5
0:57:3
Graf 1:Temperature effect on diffusion
0,35
Time (min) 0.01s
0,3
0,25
0,2
0,15
0,1
0,05
0
11C
24C
37C
47C
temperature(c) 0.5C
Errors:
TEMPERATURES:
0.5
11
0.5
24
0.5
37
0.5
47
100 = 4.5%
100 = 2.08%
100 = 1.35%
100 = 1.06%
TIMES:
0.01
457
0.01
326
0.01
141
0.1
57
100 =0.002%
100 =0.003%
100 =0.007%
100 =0.17%
2
Error of water volume: 200
100 = 1 %
RANDOM ERROR: 8.9%
CONCLUSION AND EVALUATION:
As the graph showed,as the temperature of water in beaker increases,the time needed for diffusion of
sugar cube decreases.This means that there is a relation between change of temeperature and time,so
findings from experiment supported the hypothesis.
In first trial,the water had temeperature of 11C.This temperature is low compared to following
ones,so the energy needed for this diffusion was low as well and it led to slower movement of
particles.
In following trials,temperature increased from 24 to 47 C so there was the higher rate of energy
available for diffusion which caused faster movement of particles and let to decrease of time needed
for diffusion of sugar cube.
Evaluation:
Sources of error in methods and measurements can be different.
When it comes to method,assuming that all sugar cubes have same surface area is not enough.Also it
is impossible to start measuring time precisely when the sugar cube is put into the beaker,that results
in error which is at least 1 s.Moreover,sugar cubes should not be in contact with anything but water.
Improvements:
In order to obtain more reliable results,procedure should be repeated several times.Also surface area
of sugar cubes should be determined as same and time should started to be measured the moment
when sugar cube is put into beaker.
