In this lab students were asked to create their own procedure in order to discover how osmosis affected different food items. Our group chose to use various size of potatoes, and our variable was the surface area of the potatoes. We wished the potatoes before and after they were soaked in water in order to determine the change in mass. We then used the change in mass to determine to tonicity of the potatoes. I felt like this lab was the most challenging to me. As a group we learned the importance of variable control (more precisely cut potatoes) as well as the importance of multiple trials. Our groups data was inconsistent and if more trails had been preformed, we would have expected different results.