WHY DOES THE COLOUR LEAK OUT OF COOKED BEETROOT? PLAN Hypothesis Temperature has an effect on the leaking of the colour from beetroot. This means that as the temperature is altered there will be a change in the rate of colour leakage. Scientific Background Beetroot is a very familiar vegetable and is commonly known as beet. It is famous in most recipe books that advice that its outer skin is not to be removed to avoid getting red dye in the cooking water. If we look at the internal structure
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The Effect of Temperature on Solubility By Aviraj Singh Rogers 2 Background: The solubility of most solid substances is generally said to increase as the temperature of the solvent increases. However‚ some substances‚ such as ytterbium sulfate‚ do the opposite. This can be explained through the Second Law of Thermodynamics which states that “in all energy exchanges‚ if no energy enters or leaves the system‚ the potential energy of the state will always be less than that of the initial state”
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Practical 2.1- The Effect of Temperature on Membranes Objective To investigate the effect of temperature on membrane structure Introduction Beetroot Pigments Beetroots contain Betalains which are the red pigments present in the cell vacuole. Betalains are soluble in water and they contain nitrogen. Betalains extracted from beetroot is commonly used as food dye because it is not known to cause any allergic reactions. Beetroot Picture taken from http://tipdeck/how-to-cook-beet-root Structure
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Independent Research Task- Ellen Ryan The Effect of Water Temperature on the time taken to dissolve Salt Aim: To see the effect of water temperature on salt. Hypothesis: If the temperature of the water is increased the time taken for the salt to dissolve completely will be shorter. Equipment Heat proof mat Tripod Bunsen burner Gauze mat Electronic Balance 2 beakers Measuring cylinder Salt Water Stirring rod Thermometer Safety glasses Stopwatch Plastic spoon Method:
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changes in enzyme function? Objective The objective of this experiment is to observe if changes in temperature will cause a disruption in enzyme function. Hypothesis If we add and boil enzyme in L-Dopa‚ then the color will become darker because the temperature will denature some of the enzymes. Variables Independent: Temperature Dependent: Color change Control: Time‚ Room temperature Jobs We were assigned different jobs to perform the experiment Janelee had two jobs because we were
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Research Question Does the concentration of substrate (H2O2 (hydrogen peroxide)) have an effect on the activity of the enzyme (catalase)? Theory The higher the substrate concentration the more quickly product is produced (rate of reaction increases) until enzyme saturation is reached at which time more substrate has no further effect. Enzymes such as Catalase are protein molecules which are found in living cells. They are used to speed up specific reactions in the cells. They are all
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I am choosing to study how the PSI (pounds per square inch) of a football is affected by the temperature. I chose to study this because I like football and I always pondered this question. I believe that this is a worthwhile question to study because these studies can help improve the game as the weather gets colder. As air cools‚ it expands‚ so when a football gets colder‚ the air inside it expands. This expansion causes the air pressure to decrease. The air pressure decreases because the molecules
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returning nutrients to the soil. They are also used in medicine‚ an example is the antibiotic penicillin‚ as well as in industry and food preparation. For a long time fungi were classified as plants‚ mainly because of their similar lifestyles - both are seen to grow in soil and are sessile (permanently attached; not moving). Plant and fungal cells both have a cell wall‚ while cells from the animal kingdom don’t. Fungi are thought to have diverged from the plant and animal kingdoms about one billion
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List down 3 fungal disease which are available in Malaysia Num | Pathogen | Host plant | Identifications | Controls | 1 | Black Pod‚Phytophthora palmivora | Cocoa plant | Early symptoms: * Formation of watery spots on the fruit surface.Symptoms: * Spots grow and change color to brown and turn dark brown in color that covers the entire surface of the fruit. * Infection on the immature fruit caused overall seed rot * In wet weather‚ the formation of a spots of white sporangia can be seen
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Research Report 1: What are the differences between bacterial‚ viral fungal and parasitic infections? How is each treated? A bacteria is a living cell organism that can survive inside our body and other non living objects as well. There are both good and bad bacterias and the good bacteria is known to helps fight against the bad bacteria that makes it’s way into our bodies. According to a www.righthealth.com‚ less then 1% of bacteria is actually harmful to us. In fact‚ we couldn’t survive
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