Effect Of Temperature On Beetroot
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 of beetroot, it will be observed that it consists of cells which are surrounded by a cell membrane. This cell membrane structure separates the contents of the cell from outside. The membrane has tiny holes in it which allows small molecules to pass …show more content…
Firstly I had one stopwatch and timed all the water baths for fifteen minutes, so was a slight delay however between the placing of the tubes in each water bath, as I had to walk to each water bath so it would have affected my results slightly. This would only have had a small effect on my results, because the vacuole of the beetroot would have only released slightly more betalain, as the molecules would have only had a very small amount more heat energy to convert into kinetic energy.
Secondly I when I washed each of the beetroot pieces I may not have removed all of the red pigment on the outside, so this would have affected my results very slightly. Again this would only have had a small effect on my results, because a very slight increase in betalain molecules would not have changed the reading on the …show more content…
Firstly I only had an hour in which to conduct my experiment- this did not give me time to collect a sufficient number of results. A larger number of results taken at different temperatures between 20oC and 60oC would have allowed me to find out more accurately where the point of denaturising occurred.
It would also have been better to have had the time to repeat each temperature more times to make the results more reliable and so I could be sure the results were not gained through chance. This may have eliminated my anomaly, but I did repeat the experiment twice and the two results on each temperature were almost identical, so this would have had very little effect on the accuracy of my results.
Another limitation was cutting the beetroot into pieces. The pieces cut had roughly the same surface area to volume ratio- but not exactly the same. This would have had a slight effect on my results because the rate of diffusion of betalain particles across the plasma membrane is increased, as the surface area of the beetroot increases. So the slightly thinner and smaller pieces of beetroot I cut would have released more betalain from their
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 of beetroot, it will be observed that it consists of cells which are surrounded by a cell membrane. This cell membrane structure separates the contents of the cell from outside. The membrane has tiny holes in it which allows small molecules to pass …show more content…
Firstly I had one stopwatch and timed all the water baths for fifteen minutes, so was a slight delay however between the placing of the tubes in each water bath, as I had to walk to each water bath so it would have affected my results slightly. This would only have had a small effect on my results, because the vacuole of the beetroot would have only released slightly more betalain, as the molecules would have only had a very small amount more heat energy to convert into kinetic energy.
Secondly I when I washed each of the beetroot pieces I may not have removed all of the red pigment on the outside, so this would have affected my results very slightly. Again this would only have had a small effect on my results, because a very slight increase in betalain molecules would not have changed the reading on the …show more content…
Firstly I only had an hour in which to conduct my experiment- this did not give me time to collect a sufficient number of results. A larger number of results taken at different temperatures between 20oC and 60oC would have allowed me to find out more accurately where the point of denaturising occurred.
It would also have been better to have had the time to repeat each temperature more times to make the results more reliable and so I could be sure the results were not gained through chance. This may have eliminated my anomaly, but I did repeat the experiment twice and the two results on each temperature were almost identical, so this would have had very little effect on the accuracy of my results.
Another limitation was cutting the beetroot into pieces. The pieces cut had roughly the same surface area to volume ratio- but not exactly the same. This would have had a slight effect on my results because the rate of diffusion of betalain particles across the plasma membrane is increased, as the surface area of the beetroot increases. So the slightly thinner and smaller pieces of beetroot I cut would have released more betalain from their