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To keep the experiment fair we only changed one variable which was the salt concentration.
The results that we got showed the chip went up in mass for 0% salt concentration and 5% salt concentration but for 10%, 15%, 20% and 30% it went down in mass. This shows the higher the concentration of salt the higher the drop in mass. This happened because the potato slices in the 0% and 5% salt concentration became turgid which means it had swollen and became hard. This occurred because of the process called osmosis in which plant cells take up water and they start to swell, but the cell wall prevents them from bursting...
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