The Effect of Temperature on Beetroot Cell Membranes
The effect of temperature on the cell membranes of beetroot cells and amount of pigment released.
Apparatus
• Corer size 4
• White tile
• A Beetroot
• Automatic Water Bath
• Segregated knife
• A thermometer
• Stopwatch
Method:
• First take the white tile and the corer. Then collect a cylinder of beetroot by pushing the corer into the beetroot and withdrawing it. The cylinder remains inside the corer- so push it out with the end of a pencil.
• Collect 3 cylinders, and then cut them into 6 pieces of 3 cm with a segregated knife.
• The beetroot was cut to 1cm. Because the beetroot has been cut some of the cell membranes had been broken, which means some anthocyanin will leak out. This must be completely washed off in order to maintain the reliability of the results.
• The water bath must then be heated to 20oC (the first temperature for the experiment)
• Once the water bath is at the correct temperature (measured using the thermometer), one piece of beetroot is placed into the hot water directly and left for exactly1 minute (using a stopwatch).
• The beetroot piece is then placed into a tube of 5 cm of distilled water.
This procedure will be repeated with the other four pieces of beetroot and the temperature should be changed accordingly. The temperatures will be using are 20oC, 40oC , 60oC and 80oC
Each time a piece of beetroot is removed from the heated water, it will be left in the distilled water for exactly 30 minutes, before being discarded.
The fluid in each of the test tubes will be analysed using a colorimeter and compared against the control, which is distilled water to check for any variations in the colour of the water.
The variables kept constant
• The same diameter corer is used so to keep the surface area of each beetroot piece the same size.
* When the beetroot has been cut some of the cell membranes are broken, which means some anthocyanin will leak out. This must be completely
Apparatus
• Corer size 4
• White tile
• A Beetroot
• Automatic Water Bath
• Segregated knife
• A thermometer
• Stopwatch
Method:
• First take the white tile and the corer. Then collect a cylinder of beetroot by pushing the corer into the beetroot and withdrawing it. The cylinder remains inside the corer- so push it out with the end of a pencil.
• Collect 3 cylinders, and then cut them into 6 pieces of 3 cm with a segregated knife.
• The beetroot was cut to 1cm. Because the beetroot has been cut some of the cell membranes had been broken, which means some anthocyanin will leak out. This must be completely washed off in order to maintain the reliability of the results.
• The water bath must then be heated to 20oC (the first temperature for the experiment)
• Once the water bath is at the correct temperature (measured using the thermometer), one piece of beetroot is placed into the hot water directly and left for exactly1 minute (using a stopwatch).
• The beetroot piece is then placed into a tube of 5 cm of distilled water.
This procedure will be repeated with the other four pieces of beetroot and the temperature should be changed accordingly. The temperatures will be using are 20oC, 40oC , 60oC and 80oC
Each time a piece of beetroot is removed from the heated water, it will be left in the distilled water for exactly 30 minutes, before being discarded.
The fluid in each of the test tubes will be analysed using a colorimeter and compared against the control, which is distilled water to check for any variations in the colour of the water.
The variables kept constant
• The same diameter corer is used so to keep the surface area of each beetroot piece the same size.
* When the beetroot has been cut some of the cell membranes are broken, which means some anthocyanin will leak out. This must be completely