The Effect of Temperature on Beet Cell Membranes
In this lab, we are going to learn how the stress of temperature affects fresh beets. We have come to learn that cell membranes organize the chemical activities of cells. All cells are made of plasma membranes, often called fluid mosaics. It is sometimes described as a mosaic because it is made of protein molecules that are embedded into phospholipids. Phospholipids are the main structural support of the membrane and the proteins perform most of the functions of a membrane. Together they form boundaries or barriers between the cell itself and its surroundings, like the membrane of an egg. Plasma membranes also control what substances come in and out and also dispose of the cells waste. The membrane itself is composed primarily of phospholipids. Phospholipid molecules have two parts and form a sheet that has two layers, called a bi-layer. They are made up of two fatty acids which make up the tail end and the head is phosphate group. The head of this molecule is hydrophobic, which mean it is attracted to water and their tail is hydrophobic which means they dislike water. Together they form a bobby-pinned shaped barrier. Listed below is my hypothesis for this experiment. I hypothesize that tube 1 at 70° c the color intensity of leaked betacyanin will be 10. I hypothesize that tube 2 at 55° c the color intensity of leaked betacyanin will be 8. I hypothesize that tube 3 at 40° c the color intensity of leaked betacyanin will be 6. I hypothesize that tube 4 at 22° c the color intensity of leaked betacyanin will be 0. I hypothesize that tube 5 at 5° c the color intensity of leaked betacyanin will be 8. I hypothesize that tube 6 at -5° the color intensity of leaked betacyanin will be 10. Method
The first thing that I did was label each test tube with numbers 1-6 and listed each corresponding temperature on the label. I cut six pieces of beet in the measurements that were...
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