why does colour leak out of beetroot
Why does the colour leak out of beetroot?
Procedure to investigate the effect of temperature
Hypothesis- The higher the temperature while cooking the beetroot, the more pigments well leak out from the cell membrane, hence the absorbance would increase.
My hypothesis was concluded by the facts that beetroot contains red pigments called betalians which are located in the cell vacuole. Normally the pigments cannot leak out; however cooking the beetroot allows the movement. This is because the cell membrane selectively controls the movement of substances into and out of the cell. The membrane is made of 40% lipids, 0-10% carbohydrate and 50- 60% protein. Lipids tend to liquefy at high temperatures causing ruptures in the plasma membrane. This means when beetroot is cooked the cell membrane will liquefy; therefore my hypothesis is the higher the temperature the more pigments will leak out.
Equipment used:
Beetroot
Cork borer
White tile
Knife
Ruler
Water baths (temperatures ranging from 0°C to 70°C with 10°C intervals)
Crushed Ice
Plastic beaker 250 cm3
8 boiling tubes
2 boiling tube racks
Thermometer (one for each water baths)
Colorimeter
Cuvettes
Stopcocks
Distilled Water
Pipettes
Small measuring cylinder
Independent variable:
Temperature (°C) – this will be controlled by the water baths and each water bath will have a thermometer placed inside. The temperature will range from 0°C to 70°C and will go up in 10.
Dependent variable:
% of Absorbance- the absorbance will be measured by the colorimeter which will have 2cm3 of the dye solution to make it a fair test.
Control variable:
Length of beetroot used- Controlled by cutting each of the beetroot pieces to 1 cm and using a cork borer so that the diameter will be the same.
Amount of water- Controlled by adding 5cm3 of distilled water, measured by a pipette, into each of the test tubes.
Time in the water baths – Controlled by using a stop clock to measure the amount of time.
Procedure to investigate the effect of temperature
Hypothesis- The higher the temperature while cooking the beetroot, the more pigments well leak out from the cell membrane, hence the absorbance would increase.
My hypothesis was concluded by the facts that beetroot contains red pigments called betalians which are located in the cell vacuole. Normally the pigments cannot leak out; however cooking the beetroot allows the movement. This is because the cell membrane selectively controls the movement of substances into and out of the cell. The membrane is made of 40% lipids, 0-10% carbohydrate and 50- 60% protein. Lipids tend to liquefy at high temperatures causing ruptures in the plasma membrane. This means when beetroot is cooked the cell membrane will liquefy; therefore my hypothesis is the higher the temperature the more pigments will leak out.
Equipment used:
Beetroot
Cork borer
White tile
Knife
Ruler
Water baths (temperatures ranging from 0°C to 70°C with 10°C intervals)
Crushed Ice
Plastic beaker 250 cm3
8 boiling tubes
2 boiling tube racks
Thermometer (one for each water baths)
Colorimeter
Cuvettes
Stopcocks
Distilled Water
Pipettes
Small measuring cylinder
Independent variable:
Temperature (°C) – this will be controlled by the water baths and each water bath will have a thermometer placed inside. The temperature will range from 0°C to 70°C and will go up in 10.
Dependent variable:
% of Absorbance- the absorbance will be measured by the colorimeter which will have 2cm3 of the dye solution to make it a fair test.
Control variable:
Length of beetroot used- Controlled by cutting each of the beetroot pieces to 1 cm and using a cork borer so that the diameter will be the same.
Amount of water- Controlled by adding 5cm3 of distilled water, measured by a pipette, into each of the test tubes.
Time in the water baths – Controlled by using a stop clock to measure the amount of time.