why does colour leak out of beetroot

Topics: Cell membrane, Test tube, Cell Pages: 9 (1466 words) Published: December 12, 2013
Why does the colour leak out of beetroot?
Procedure to investigate the effect of temperature
Hypothesis- The higher the temperature while cooking the beetroot, the more pigments well leak out from the cell membrane, hence the absorbance would increase. My hypothesis was concluded by the facts that beetroot contains red pigments called betalians which are located in the cell vacuole. Normally the pigments cannot leak out; however cooking the beetroot allows the movement. This is because the cell membrane selectively controls the movement of substances into and out of the cell. The membrane is made of 40% lipids, 0-10% carbohydrate and 50- 60% protein. Lipids tend to liquefy at high temperatures causing ruptures in the plasma membrane. This means when beetroot is cooked the cell membrane will liquefy; therefore my hypothesis is the higher the temperature the more pigments will leak out. Equipment used:

Beetroot
Cork borer
White tile
Knife
Ruler
Water baths (temperatures ranging from 0°C to 70°C with 10°C intervals) Crushed Ice
Plastic beaker 250 cm3
8 boiling tubes
2 boiling tube racks
Thermometer (one for each water baths)
Colorimeter
Cuvettes
Stopcocks
Distilled Water
Pipettes
Small measuring cylinder

Independent variable:
Temperature (°C) – this will be controlled by the water baths and each water bath will have a thermometer placed inside. The temperature will range from 0°C to 70°C and will go up in 10.

Dependent variable:
% of Absorbance- the absorbance will be measured by the colorimeter which will have 2cm3 of the dye solution to make it a fair test.

Control variable:
Length of beetroot used- Controlled by cutting each of the beetroot pieces to 1 cm and using a cork borer so that the diameter will be the same. Amount of water- Controlled by adding 5cm3 of distilled water, measured by a pipette, into each of the test tubes. Time in the water baths – Controlled by using a stop clock to measure the amount of time. Amount of dye solution put into the colorimeter- Controlled by measuring 2 cm3 of solution using a pipette Risk assessment

Hazard
Likelihood
(1-5)
Severity
(1-5)
Risk LXS
(1-25)
Control Measures
Stains from beetroot
3
1
3
Wear lab coats, gloves and goggles
Knife- cuts
2
3
6
Cut away from the body and cut on the white tile
Glassware can break
2
3
6
Handle glass equipment with care. If it breaks notify staff. 1 person must compulsory stay with the broken glass while another notifies the staff. Put the broken glass into the white glass bin. Hot and cold water baths

2
2
4
Be careful when putting the test tubes in and when taking them out. Tripping over in classroom
1
2
2
Stools must be tucked away so that someone does not trip over. Belonging must be under the desks and jackets/ jumpers hung on the pegs. Accidents caused by minor things
1
2
2
No eating or drinking
Hair must be tied back
Must be alert and standing while doing the experiment.

Likelihood- Is the chance of the hazard occurring. Rating from 1 to 5, 5 being the highest Severity- how sever the damaged done by the hazard can be. Rating from 1 to 5, 5 being the highest. Risk- Likelihood x Severity, can range from 1 to 25. 25 is the highest *Note any of the risks was higher than 10 the experiment would not be carried out in school. The wellbeing of the class environment and living organisms has been taken into account. That is why the experiment has little risk and none of the hazards have a risk above 10. There are also no ethical issues that can arise from this experiment. Raw Results

Temperature (°C)
Absorbency (%)
0
0.09
10
0.10
20
0.19
30
0.29
40
0.27
50
0.48
60
0.93
70
1.49

Collective Results from class:
Temperature of water (˚C)
Absorbance (%)

Trial 1
Trial 2
Trial 3
Trial 4
Trial 5
0
0.09
0.24
0.12
0.09
0.12
10
0.10
0.28
0.19
0.11
0.14
20
0.19
0.83
0.1
0.12
0.22
30
0.29
1.16
0.09
0.13
0.16...
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