Fazio -AP-Osmosis-Lab-2012
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13:13444C21=
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Contents in BeakerPercent Change in Mass of Potato CoresTotalClass Average
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Period 1Period 2
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Group 1Group 2Group 3Group 4Group 5Group 6Group 1Group 2Group 3Group 4Group 5Group 6
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0.0 M Distilled Water28.57%24.19%4.00%35.94%22.22%19.51%23.16%19.27%34.43%25.35%26.25%14.29%277.18%23.10%
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0.2 M Sucrose11.76%3.34%-13.83%6.38%5.56%4.20%4.98%6.52%2.37%7.14%5.16%9.09%52.67%4.39%
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0.4 M Sucrose-14.57%-14.58%-25.58%-13.90%-12.50%-13.97%-10.99%-8.57%-16.29%-8.22%-15.99%-2.22%-157.39%-13.12%
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0.6 M Sucrose-25.00%-27.43%-44.19%-30.43%-28.77%-26.42%-29.60%-27.77%-29.76%-22.54%-26.33%-23.91%-342.13%-28.51%
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0.8 M Sucrose-18.18%-36.57%-38.73%-23.43%-28.57%-34.15%-28.97%-27.73%-29.11%-25.64%-29.29%-31.91%-352.30%-29.36%
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1.0 M Sucrose-18.24%-26.79%-42.72%-22.32%-32.47%-33.28%-22.80%-25.58%-16.91%-29.58%-27.12%-32.56%-330.35%-27.53%
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for Graphing
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Solute Concentration in Beaker (M)Class Average Percent Change in Mass of Potato CoresBest Fit Line
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023.10%0.15
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0.24.39%0.04
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0.4-13.12%-0.07
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0.6-28.51%-0.17
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0.8-29.36%-0.28
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1-27.53%-0.38
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SlopeY-intercept
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-0.530.15
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-0.530.15
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-0.530.15
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-0.530.15
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-0.530.15
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-0.530.15
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-0.530.15
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-0.530.15
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Class Data
Group 1.1
Group 1.2
Group 1.3
Group 1.4
Group 1.5
Group 1.6
Group 2.1
Group 2.2
Group 2.3
Group 2.4
Group 2.5
Group 2.6
Template of Class Data