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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Aim: To investigate how effect of Detergent Concentration (cont.) has on Membrane permeability of Beetroot cells. Hypothesis: I predict that as detergent concentration increases‚ the solution will become less clear‚ plus mass increases. The increases in mass will indicate that the water potential of the Beetroot cell is lower than that of the surrounding sucrose solution. The Beetroot discs will become flaccid and decrease in mass if the water potential of the surrounding solution is lower than
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the role of the cell membrane in the cell by disrupting its function using temperature (Biology 107 Laboratory Manual 2014). This will improve the general understanding of optimal growing temperatures and the breakdown of the cell membrane Procedure: Betacyanin solution of a known concentration was diluted to create a dilution series‚ then placed in a spectrophotometer set to 525 nm. The absorbance of the dilution was used to create a standard curve for betacyanin. Discs of living beet roots were then
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Investigation the effect of the organic solvents on the cell membrane of the beetroot Objective: To investigate the effect of different organic solvents‚ such as alcohol and paraffin oil‚ on the cell membrane of the beetroot by using the red pigments in the beetroot as indicator. Hypothesis: Organic solvents dissolve the organic matter in the cell membrane (such as phospholipids). This destroys the cell membrane‚ and the permeability of the cell membrane is disrupted casing red pigments to
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Testing Cell Transportation Across a Membrane Introduction Cells have the amazing ability to transport certain molecules in or out of their membrane. Some require no energy to do so (passive transport) while others require energy to be processed through (active transport). There is also the transportation of water across a membrane‚ which has its own term of osmosis. Too much of something can be taken in‚ or too little enters. This especially happens to plants‚ who require water (and sun) to live
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The cell membrane is made up of fats‚ proteins‚ lipids‚ and carbohydrates‚ and is a permeable structure. However‚ this permeation is very discerning because it only lets certain things pass through it. The cell membrane has a layer of phospholipids with hydrophobic ends and hydrophilic tops. The “tails” are made out of phosphate‚ while the “heads” are made up of two strings of fatty acids. There are two layers of these phospholipids‚ called the “bilayer”‚ and the tips of each phospholipid are facing
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Cell Membrane and Organelle Webquest Name Yamani Woody Using the websites listed‚ answer the following questions. Website #1: http://www.usd.edu/~bgoodman/Membrane.htm http://www.biologymad.com/cells/cellmembrane.htm 1. What invention came along that enabled us to better see the cell membrane? Electron Microscope 2. What are the two parts (list the first two listed) of the cell membrane? Phospholipids and proteins 3. What is one of the cell membrane’s jobs? It controls how substances can
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Answers TO DETERMINE THE EFFECT OF CHEMICALS AND TEMPERATURE ON MEMBRANE DESTRUCTION AND PERMEABILITY IN BEETROOT (Beta vulgaris) Introduction The cell membrane is made up primarily of phospholipids and proteins which contribute to its selectively permeable nature. The function and permeability of the cell membrane depends on its intact structure. When destroyed‚ the permeability of the cell membrane is disrupted causing cellular contents to leak out. The cell membrane can be destroyed by physical
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Title: Ms. K Cell Membrane and Homeostasis Experiment Objective(s): The reason for this experiment is to see how starch and iodine affect each other and how a plastic bag works similar to a membrane in certain situations. Introduction: I know prior to doing this experiment that iodine mixed with starch creates a dark color and that most objects‚ organic and inorganic‚ naturally experience isotonic reactions. Hypothesis: I think that the potato will absorb more starch than the sweet potato and
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MATERIAL AND METHODS Stability of cell membrane using pH For the lab experiment for testing the stability of beet cell membranes using pH‚ many materials were used as follows. Obtaining a beet we punch out cores‚ using a cork borer. After washing the cores we put each one inside a separate test tube‚ and added a different pH solution in each one. After 3 minutes in these exposure solutions‚ we took the beet out with a dissecting needle. Then transferred each beet to a separate test tube containing
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