BEETROOT
The Effect of temperature on beetroot
This experiment is designed to investigate the effect of varying temperature (centigrade) on beetroot and its cells.
My earlier experiment suggest that as temperature increases the integrity of the beetroot cell membrane will be destroyed and a subsequent release of beetroot pigment will be released into its surrounding milieu(in this case distilled water).
In the experiment I will examine if my hypothesis (above) is correct. In order to conduct this experiment I would choose a dependent variable as well as an independent one. The independent variable is the temperature at different degrees. 6 different temperatures (around: 10˚, 20˚, 30˚, 40˚, 50˚, 60˚) will be applied.
The dependent variable is the beetroot specimens identically selected.
Control process
Beetroot samples: The same size beetroots will be used throughout the experiment this is to ensure that the impact of the temperature on every sample will stay the same, i.e. if having a bigger beetroot sample less pigments will be released into the test tube at lower temperature, or having a smaller beetroot sample more pigment will be released into the test tube. This error will change the results of the experiment at large. Therefore it is important to insure the sample sizes are the same.
Temperature: As temperature will affect the beetroot cell membrane, I will keep the temperature constant throughout the experiment by using a water bath and measuring the desired temperature using a thermometer.
PH: I will make sure that the pH is stable (constant) and only the temperature varies this is to be done by using buffer in every test tube so as to maintain pH balance for each beetroot sample and insure that pH does not become a variable. PH is important for maintaining the integrity of the cell membrane as integral proteins can denature upon change in pH. Also, presumably the buffer will have the right concentrations of salt or electrolyte's (ion such as Na, K, Ca,
This experiment is designed to investigate the effect of varying temperature (centigrade) on beetroot and its cells.
My earlier experiment suggest that as temperature increases the integrity of the beetroot cell membrane will be destroyed and a subsequent release of beetroot pigment will be released into its surrounding milieu(in this case distilled water).
In the experiment I will examine if my hypothesis (above) is correct. In order to conduct this experiment I would choose a dependent variable as well as an independent one. The independent variable is the temperature at different degrees. 6 different temperatures (around: 10˚, 20˚, 30˚, 40˚, 50˚, 60˚) will be applied.
The dependent variable is the beetroot specimens identically selected.
Control process
Beetroot samples: The same size beetroots will be used throughout the experiment this is to ensure that the impact of the temperature on every sample will stay the same, i.e. if having a bigger beetroot sample less pigments will be released into the test tube at lower temperature, or having a smaller beetroot sample more pigment will be released into the test tube. This error will change the results of the experiment at large. Therefore it is important to insure the sample sizes are the same.
Temperature: As temperature will affect the beetroot cell membrane, I will keep the temperature constant throughout the experiment by using a water bath and measuring the desired temperature using a thermometer.
PH: I will make sure that the pH is stable (constant) and only the temperature varies this is to be done by using buffer in every test tube so as to maintain pH balance for each beetroot sample and insure that pH does not become a variable. PH is important for maintaining the integrity of the cell membrane as integral proteins can denature upon change in pH. Also, presumably the buffer will have the right concentrations of salt or electrolyte's (ion such as Na, K, Ca,