Why does belatin leak out of cooked Beetroot? In cooked beetroot‚ the water or food would become stained due to its leakage of betalin (the redish-purple pigment). Betalin is found in the vacuole of beetroot cell. The leakage may have been caused by something happening in the cell membrane of the beetroot – concerning the proteins embedded in the phospholipid layer. The study will require the experiment of different temperatures of water and to find out which in temperature causes the most leakage
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conical flask beside windows. It will eventually influence the reliability of the lab‚ since increase in temperature will also increase the rate of respiration until a certain optimum temperature. Same Colorimeter device Using the same colorimeter device throughout the experiment. Different colorimeters Collaborates differently which might outcome in functions or changes in percentage Using the same cuvette throughout the experiment. Make sure to rinse the cuvette after use‚ in order to use it again
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purposely made 1000 times larger then Concentration of CV+. Thus‚ the concentration of OH- changes so little during the reaction that can be assumed to be constant. Materials: IBM Compatible computer‚ serial box interface‚ LoggerPro Software‚ Vernier colorimeter‚ plastic cuvette‚ 250-mL beaker‚ 0.020M NaOH‚ 2 x 10-5 M crystal violet‚ distilled water‚ stirring rod‚ two 10-mL graduated cylinders. Procedure: 1. Obtain and wear safety glasses. 2. Measure out 10 mL of 0.020M NaOH using a 10 mL graduated
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violet while it reacts with sodium hydroxide with respect to crystal violet. The amount of sodium hydroxide is varied in this experiment while crystal violet is kept at a constant. The transmittance of crystal violet is observed and recorded using a colorimeter and the data obtained is used to plot graphs which are manipulated using LoggerPro software to produce the desired outcome; rate of reaction of crystal violet. Upon completion of the experiment it was seen that the rate of reaction of crystal violet
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equipment and apparatus used in this experiment: ➢ Colorimeter ➢ Thermometers ➢ Water baths at various temperatures ➢ Stopclock ➢ Test tubes ➢ Small measuring cylinders ➢ Cuvettes ➢ Cork borer ➢ Mounted needles ➢ Beaker about 250 cm³ ➢ Blue Filter The dependent variable was the absorbance. We measured it by using a colorimeter which compares the amount of light getting through a solution
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INTRODUCTION Chemical kinetics‚ which can also be explained as reaction kinetics‚ studies the rates of chemical processes and reactions. A lot of this has to do with the speed at which a chemical reaction occurs for instance the rate at which reactants and products appear and disappear. In this case chemical kinetics goes further in depth to understand what conditions affect the rate of a given reaction. This is important because it allows scientists to determine what type of reaction can occur
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plasma membrane. Overview The beetroot discs will be placed in distilled water at different temperatures. You will compare the intensity of the beetroot pigment that has leaked out from the cells subjectively and possibly objectively using a colorimeter. You can relate the findings to the effect of different temperatures on the permeability of cell membranes in beetroot (as well as in other organisms). Features of experimental design The investigation contains these main features of experimental
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different boiling tubes‚ which contained three different standard solutions of Ethanol‚ they were left for half an hour at a certain temperature to get the dye out. Once the time was up‚ the solutions was added to cuvettes and inserted into the colorimeter to test how much light was passed through the sample. Preliminary Work: Before the experiment was started‚ a
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Investigating Effects of duration of heating on permeability of beetroot cell membrane Introduction: Cell membranes contain many different types of molecules which have different roles in the overall structure of the membrane. Phospholipids form a bilayer‚ which is the basic structure of the membrane. Their non-polar tails form a barrier to most water soluble substances. Membrane proteins serves as channels for transport of metabolites‚ some act as enzymes or carriers‚ while some are receptors
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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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