molecules) demonstrate that there is an unbroken link between modern cells and the first primitive cells that appeared on earth. In the cells of a beetroot plant‚ a substance called anthocyanin is contained within the plasma membrane. It is anthocyanin‚ which gives the beetroot its characteristic blue/purple colour. If a cell is damaged in a beetroot plant and the membrane is broken‚ the anthocyanin ’bleeds’ from the cells like a dye. It is this characteristic that
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Hypothesis: Increasing the temperature and pH levels which the beetroot membrane cells are exposed to will increase the amount of dye that passes out of the membrane. Materials: Part A • Bunsen Burner‚ Tripod and a Wire Gauze • 250mL Beaker • A 100° thermometer • Matches • 10mL measuring cylinder • Sticky labels and a Pen • Fine forceps • Eight test tubes • Test-tube rack • Access to fridge and freezer • 30 washed beetroot slices in a 100mL beaker of water • Knife Part B • 10 Test tubes
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Beetroot Beetroot is a brilliantly versatile veggie. There are many ways to eat it including the traditional pickled beetroot but also more modern recipes such as marinated beetroot with grilled goat’s cheese and creamy beetroot risotto. To grow beetroot‚ sow 2 seeds every 10cm (4 inches) into a 2cm (0.75inch) deep trench. The children will enjoy using a stick to make the trench
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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 0.453 60 0.782 0.771 0.819 0.936 0.791 70 1.029 1.026 0.963 1.096 0.905 Processed Data Average absorbance of the colored beetroot solution at 565 nm of different
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root vegetables are good source of minerals‚ vitamins and protein‚ which are mostly discarded‚ used in compost or as cattle feed. The study on “Utilization of Underutilized Greens in Pasta Products” confirms that underutilized Green leafy tops of Beetroot‚ Radish & Carrot can be effectively utilized to make high quality pasta products to provide a balanced food. Key words: Underutilized greens‚ pasta‚ balanced food. INTRODUCTION: India’s flora comprises of 6000 species of plant used for consumption
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the plasma membrane of beetroot tissue. Aim- To determine the temperature at which the beetroot plasma membrane is destroyed by heat. Table of results: Temperature of water bath(degrees Celsius) Absorbance(au) (+ or – 0.06au) Repeat 1 Repeat 2 Repeat 3 Mean of results. 30 0.5869 0.6029 0.5946 0.5948 40 0.4161 0.4436 0.7056 0.4298 50 0.4343 0.4077 0.4137 0.4185 60 0.3486 0.4466 0.7991 0.3976 70 1.0500 0.8146 0.8146 1.0455 Length of beetroot cylinders = 1cm There
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Its texture is crisp when fresh; it can be eaten in several ways. Carrots have vitamin A which can increase our poor vision‚ including night vision. | Beetroot | Beetroots have a circular pointed shape and its color is deep maroon red. When it is raw‚ beetroots have a crunchy texture‚ however when it is cooked‚ it turns soft and buttery. Beetroots improve blood flood‚ lower blood pressure and better stamina. | Tuber vegetables are underground plant stems that swell to store nutrients. Different
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www.maxpapers.com UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education *0191634512* 0610/61 BIOLOGY Paper 6 Alternative to Practical May/June 2013 1 hour Candidates answer on the Question Paper. No Additional Materials are required. READ THESE INSTRUCTIONS FIRST Write your Centre number‚ candidate number and name on all the work you hand in. Write in dark blue or black pen. You may use a pencil for any diagrams or graphs
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rocket‚ sorrel‚ bay leaves‚ bok choy‚ spinach‚ asparagus‚ parsley‚ eggplant‚ radicchio‚ snow peas 4 Classify each of the listed salads as either a simple or a compound salad. (Refer recipes TNZC‚ Chapter 5.) green salad‚ bean salad‚ tabbouleh‚ beetroot salad‚ Caesar salad‚ potato salad‚ rice salad‚ tomato salad‚ coleslaw‚ asparagus salad 5 Name four cooked vegetables that are commonly used for salads. 6 Name six food types commonly used as the base for compound salads. 7 What
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CORE BIOLOGY PRACTICALS You will need to know these practicals as the exam board may ask you questions based on them. Below is a summary of each one. Name of practical and independent & dependent variables Effect of caffeine on Daphnia heart rate Independent: caffeine concentration Dependent: heart rate of Daphnia Measuring the content of Vitamin C in fruit juice Independent: fruit juice Dependent: volume of juice required to decolourise 1cm3 of DCPIP The effect of temperature on cell membranes
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