sugar the mass of beetroot decreased. This happened because water moved from the inside of the beetroot‚ where there was a high water potential into the sugar solution‚ which had a lower water potential. In the other four beakers where the concentration of sugar solution was less‚ the mass of the beetroot increased. This happened because water moved from the dilute sugar solution where there was a high water potential‚ into the beetroot. The percentage increase in the mass of beetroot increased as the
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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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aware of the consequences of excessive drinking. After connecting with her‚ I wanted to know if alcohol concentration in spirits would affect the cells in the body. Thus‚ I decided to test my theory by adapting a class beetroot experiment to my investigation. The aim of this experiment is to investigate the effect of alcohol concentration on a biotic cell membrane. The human body cannot live long with damaged cells because they are the building blocks of life. Cell membranes are phospholipid bilayers
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The effect 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
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To find out how the permeability of a beetroot membrane cell is affected by ethanol. To do this we will investigate different concentrations of alcohol (10-70%) and measure the absorbance using a colorimeter to show us how much juice has leaked out. Hypothesis I predict that as the concentration of ethanol goes up‚ the permeability will increase as the ethanol will slowly dissolve more phospholipids (lipid bilayer) and so more anthocyanin (the beetroot juice) will leak out of the membrane. So
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Osmosis Lab Report The essential focus of the experiment was to acquire data for the mass change resulting from osmosis in order to determine the carbohydrate solution of the carrot cells. The carrots were a vegetable used within the experiment with a carbohydrate solution around .5 M. The hypothesis is if there are carrots in different carbohydrate solutions then there will be a percent change in mass. The carrots have large vacuoles that hold water‚ this allows the mass to increase when the hypertonic
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Osmosis Trial experiment Aim: Our aim in this experiment is to find out which vegetable absorbs the most liquid over a given time due to osmosis. Chosen Apparatus: we will need to use: six test tubes; a test tube rack; an apple; a potato; a cork borer; a measuring cylinder; sugar solution; scales to measure in milligrams; a ruler; a knife; and a pair of tweezers. Apparatus Why we chose it Advantages Alternative equipment apple Its an absorbent fruit and is similar to a potato It
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Topic: Osmosis Materials: Potato cylinders‚ 20 percent sodium chloride solution‚ three test-tubes‚ test-tube rack‚ scalpel blade‚ Gel ink pen‚ syringe-10cm^3‚ Plastic ruler with mm‚ tile‚ forceps filter paper‚ Masking tape. Method: 1) Three test-tubes‚ A‚ B and C were labeled and initials of experimenters were applied with the date: January 29‚ 2013. 2) A syringe was used to put 10cm^3 of water in tube A and 5cm^3 in tube B along with 5cm^ 20 percent sodium chloride solution and 10cm^3 20 percent
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Osmosis Experiment Subject: Professor Egg-avier Duration: 3 weeks (Oct 2nd – Oct 16th) Week 1 On October 2nd my group was giving a raw egg (weighing 58.8 grams) and placed it into a clear mason jar with 200mL of vinegar. The ph levels of our vinegar equaled a 2 which tells us that vinegar is a fairly acidic liquid. Once submerged in the vinegar‚ little bubbles began to appear around the egg’s shell. We believed this to be carbon dioxide escaping from the shell. We left our egg to sit in the
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To perform the experiment‚ first the calorimeter was filled with 100 mL of water using a graduated cylinder‚ and the temperature of the water was found and recorded. Next‚ the beaker was filled 3/4 full with water and placed on the stand of the ringstand above a gently burning
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