Raw Data: • Table one; shows the effect of water temperature has on the rate at which the anthocyanin pigment leaves of a beetroot tap root cells • My groups results are highlighted in yellow and the class results are left blank Temperature ͦC (+/- 1 ͦC) Amount of green light that was absorbed by the solution (+/- 0.001) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 20 0.099 0.188 0.202 0.141 0.152 0.143 0.157 30 0.274 0.173 0.205 0.170 0.262 0.180 0.233 40 0.285 0.127
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Trial 4 Trial 5 Mass of 50 mL water (g) 50 50 50 50 50 Minimum Temperature of Water (C) 22 22.4 18.5 17.2 18.1 Maximum Temp. Of Water (C) 77.2 88.5 90.4 74.3 83.9 Initial mass of food (g) 4.8 5.4 5.1 4.7 4.5 Final Mass of food (g) 3.3 3.3 3.2 3.1 3.1 Length of time the food burned 4 minutes 4 minutes 3.45 minutes 3.83 minutes 3.6 minutes Cashews Trial 1 Trial 2 Trial 3 Trial 4 Trial 5 Mass of 50 mL water (g) 50 50 50 50 50 Minimum Temperature of Water (c) 17.8 18.5 18.5 19.2 18.3 Maximum Temp. Of Water
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temporary binding to a specific substrate in the active site to convert the substrate into a product that the cell needs to perform a specific function. Without the use of catalyst enzymes‚ homeostasis wouldn’t be able to occur quickly enough which can result in many bodily functions unable to work properly. The focus of this study is to measure the effects of external factors of temperature‚ pH and enzyme concentration levels and how it effects the catalyst reaction times of catecholase and peroxidase
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of all three trials. Heat tends to increase the rate of chemical reactions‚ explained in the article Temperature Effects (Introduction to Enzymes) by Chris Jamison. “Like most chemical reactions‚ the rate of an enzyme-catalyzed reaction increases as the temperature is raised. A ten degree rise in temperature will increase the activity of most enzymes by 50 to 100% . Variations in reaction temperature as small as 1 or 2 degrees
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ways to increase the reaction rate: increase temperature‚ add a catalyst‚ increase surface area‚ and increase the concentration of reactants. The objective of this lab was to experimentally show how temperature and surface area impact the rate of reaction‚ so only two of these methods were tested. The evidence indicates that increasing surface area increases the reaction rate‚ and increasing temperature also increases the reaction rate. Temperature is the measure of the average kinetic energy of
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effects of temperature on cell membranes Independent variable: Temperature of beetroot Dependent variable: Absorbency of light Hypothesis: As temperature rises to its optimum temperature‚ the absorbency of light will increase because protein is an enzyme and will therefore be affected by temperature. This is because more beetroot dye will pass through the cell membrane and then into the distilled water. The deeper the colour of the beetroot dye‚ the higher the absorbency of light. Beetroot vacuoles
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Effect of Temperature on Beet Root Membranes What is the affect of temperature on beetroot membranes? Hypothesis: It is hypothesized that as the temperature increases‚ the deeper red the beetroot water will be. At higher temperatures the proteins in the beetroot plasma membrane will denature‚ leaving holes in the membrane and allowing the red pigment in the cell sap to seep out into the water around it. Variables: Dependent-The dependent variable is the absorbency of the beetroot water after
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Beetroot Practical 2.8 An investigation to find out whether the raise of temperature will increase the permeability of the cell membrane: The question being answered from doing this experiment is ‘How do different temperatures affect the permeability of the plasma membrane of beetroot?’ Beetroot contains red pigments called betalains‚ located within the cell vacuole. Normally the pigments cannot pass through membranes but they leak out when the beetroot is cooked or placed in alcohol. The aim
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the cube decreased‚ the absorption rate increased‚ showing that the smaller cells absorbed more sodium hydroxide than bigger cells. The smaller cells were able to absorb more sodium hydroxide as they have a bigger surface area to volume ratio causing them to act more efficiently than the bigger cells. The smallest cell had a ratio of 1:12 while the biggest cell had a ratio of 1:2‚ leaving a gap of 5:12 causing the bigger cell to act less efficient in absorbing the solution in a period of 10 minutes
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conducted to determine the optimal temperature for bacterial and fungal Amylases and evaluate how temperature affects the catabolic rate of enzymes. Enzyme reaction rate was measured using an Iodine test in which drops of starch solution with either fungal or bacterial Amylase exposed to different temperatures were mixed with Iodine. Iodine is a dark blue color in the presence of starch and turns light yellow in its absence. Bacterial Amylase had an optimal temperature of 55°C‚ meaning that starch was
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