2007) was utilised to measure the photosynthetic activity in silver beet chloroplasts. The rate of DCPIP reduction was measured at varying distances from the light source. Assays with a spectrophotometer were performed to find and compare the absorbance‚ and hence quantitative effects of light intensity on the chloroplasts. The aim was to determine how the quantity of light affects the rate of photosynthetic activity in silver beet (beta vulgaris) chloroplasts. The greatest rate of photosynthetic
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Introduction To determine the effects of stressful experimental treatments on living membranes we are going to examine how fresh beets roots react when they are exposed to different temperatures. Membranes are an important feature of plant cells and they act as a barrier that separates the interior of the cell from the external environment (Campbell 133). They organize specific chemicals and reactions into specific compartments within the cell. Generally‚ cell membranes consist of phospholipids
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Computer Lab Rules & Regulations Electronic workstations may only be used by current Swinburne University students and staffs. Swinburne identity card must be presented on request. Swinburne computing facilities should only be used for educational‚ research and administrative purposes of Swinburne. All other uses are strictly prohibited. The following rules and terms apply to all computers on campus. Terms and Conditions 1. All users must abide by the license requirements of any software
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craca plant cell membrane and the change of the concentration of betacyanin when placed under these various stresses Introduction: The Beta vulgaris craca plant‚ commonly referred to as the beet root contains a pigment‚ red in colour‚ called betacyanin. The betacyanin’s containment within the cells of the beet root cell relies on the stability of the plant’s membrane structure. The manipulation of the cell’s membranes through temperature change and solution treatments often causes damage to the vacuoles
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the phospholipids that make up the plasma membrane of the beet root cell become progressively more destabilized causing them to transform into a liquid state. As this occurs‚ the plasma membrane ruptures allowing the betacyanin pigment to leak out. This is why we would expect to see a higher concentration of betacyanin leakage at higher temperatures. As the results of this lab indicate‚ as temperature increases‚ the plasma membranes of beet root cells (that were immersed in high temperatures of water)
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NATIONAL UNIVERSITY OF RWANDA FACULTY OF APPLIED SCIENCES DEPARTMENT OF COMPUTER SCIENCE BACC IV ACADEMIC YEAR: 2012-2013 CHAPTER 1. TOPIC: DESIGN AND IMPLEMENTATION OF AN ONLINE COMPUTER LABS MONITORING SYSTEM CASE STUDY: NATIONAL UNIVERSITY OF RWANDA ICT CENTER/Helpdesk Unit
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It is very common for writers to use literary devices as tools to help convey the meaning of their work. In the passage from the novel‚ The Beet Queen‚ written by Louise Erdich‚ Erdich uses literary devices to depict the impact of the environment on the two children. The author uses imagery to describe the physical effect of the environment on the children‚ selection of detail to depict the tree’s impact on the children‚ and point of view to clearly explain the impact the environment has on the children
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the permeability of plasma membrane. INTRODUCTIONS Beetroot The beet (Beta vulgaris) is a plant in the Chenopodiaceae family. It is best known in its numerous cultivated varieties‚ the most well known of which is probably the red or purple root vegetable known as the beetroot or garden beet. However‚ other cultivated varieties include the leaf vegetables chardand spinach beet‚ as well as the root vegetables sugar beet‚ which is important in the production of table sugar‚ and mangelwurzel‚
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Lab Report: To investigate the effect of temperature of the permeability of cell membranes DCP (Data Collection and Processing Section) Raw Data Absorbance of the colored beetroot solution at 565 nm of different temperatures of 30℃‚ 40℃‚ 50℃‚ 60℃‚ and 70℃ Temperature (℃) (± 0.1℃) Absorbance of the colored beetroot solution at 565 nm (± 0.001 AU) Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 30 0.160 0.129 0.136 0.135 0.128 40 0.481 0.343 0.376 0.491 0.410 50 0.386 0.597 0.378 0.743 0
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pronounced. This natural tinting may have been the source for the name "red velvet" as well as "Devil’s Food" and similar names for chocolate cakes.[2][3] When foods were rationed during World War II‚ bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes‚ where they also serve to retain moisture. Adams Extract‚ a Texas-based company‚ is credited for bringing the red velvet cake to kitchens across America during the
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