Investigating why the colour leaks out of beetroots soaked in alcohol Planning Aim: - to investigate the effects of different concentrations of alcohol on the membrane structure of a beetroot a) Decide what you think will be the effect of alcohol on beetroot cell surface membranes and how this will affect their permeability. Write down your idea as a hypothesis that you can test‚ and support your idea with biological knowledge. Hypothesis “The greater the concentration of the alcohol the more red pigments
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Why does belatin leak out of cooked Beetroot? In cooked beetroot‚ the water or food would become stained due to its leakage of betalin (the redish-purple pigment). Betalin is found in the vacuole of beetroot cell. The leakage may have been caused by something happening in the cell membrane of the beetroot – concerning the proteins embedded in the phospholipid layer. The study will require the experiment of different temperatures of water and to find out which in temperature causes the most leakage
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What Effects Do Temperature And Standard Solution Have on a Beetroots Cell Membrane. Content: * Aim............................................................................................................. * Preliminary Work....................................................................................... * Hypothesis................................................................................................. * Risk Assessment.....................
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also known as salt‚ common salt‚ table salt or halite‚ is an ionic compound with the formula NaCl‚ representing equal proportions of sodium and chlorine. Sodium chloride is the salt most responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms. As the major ingredient in edible salt‚ it is commonly used as a condiment and food preservative. /Salt is currently mass-produced by evaporation of seawater or brine from brine wells and salt lakes. Mining of
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Introduction Over the course of several weeks‚ myself and my fellow classmates have been researching and conducting an experiment that focuses on the effect of ascorbate peroxidase (a.p) as well as salt stress at different levels of concentrations on Abelmoschus esculentus (okra). Okra is a plant that is composed of 87.1% of water. In addition to being made mostly of water this highly nutritious vegetable is also composed of 0.2% of fat‚ 9.7% of carbohydrate‚ 2.2 % protein‚ 1.0 % fiber‚ and 0
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BEETROOT PIGMENTS - and membranes – These pigments are betalain pigments (not‚ as often thought‚ anthocyanins)‚ which they replace in some organisms. They are named after the Beet family of plants (Beta) but are also found in fungi (Fly Agaric - the red‚ spotted one!). In petals they presumably attract pollinating insects and may be present in seeds/fruits to encourage birds to eat them and so disperse the seeds. Man has selected for colour in beetroot‚ both because
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The Effect of Salt Concentration on Osmosis in Potato Cells We should first explain what Osmosis is. It’s a passage of water from a region of high water concentration through membrane to a region of low water. Semi membrane is a very thin layer of material‚ which allows some things to pass through them but prevent other things from passing through. The cells allow small molecules like Oxygen‚ water‚ Carbon Dioxide‚ Ammonia. But will not allow larger molecules like Sucrose‚ Starch‚ or protein‚ etc
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investigated the effect of different temperatures on beetroot cell membranes (a type of plant cell). Through this experiment‚ the process of diffusion and osmosis was in action. Various temperatures ranging from low temperatures to high temperatures such as -5⁰C‚ 5⁰C‚ 30⁰C‚ 50⁰C and 80⁰C were used to investigate the temperature effects on beetroot cell membranes. The hypothesis predicted that the higher the temperature the darker the beetroot substance and the lower the temperature the least colour
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Control process Beetroot samples: The same size beetroots will be used throughout the experiment this is to ensure that the impact of the temperature on every sample will stay the same‚ i.e. if having a bigger beetroot sample less pigments will be released into the test tube at lower temperature‚ or having a smaller beetroot sample more pigment will be released into the test tube. This error will change the results of the experiment at large. Therefore it is important to insure the sample sizes
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of alcohol concentration on the cell membrane Abstract: In this experiment I found out that as the concentration of the alcohol was increased so did the colour intensity of the solution. This is because the higher concentration of ethanol‚ results in more damage done to the cell membrane‚ resulting in leakage of red pigment from the cell. If the membrane is damaged more‚ more red pigment will leak out of the membrane and into the ethanol. Hypothesis: The higher the concentration of ethanol
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