• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

An investigation into the effects of temperature on membrane structure

Extracts from this document...

Introduction

Oluwaseun Olupona. An investigation into the effects of temperature on membrane structure Aim: To investigate the effect of temperature on membrane structure Introduction: Beetroot or 'beet' root is a vegetable which commonly used for cooking. In relation to its cellular structure like all cells its membrane is structured in the "fluid mosaic model". This model (also referred to as the phospholipid bilayer) This consists of proteins and lipids. It regulates the flow of materials and substances and lies between the cytoplasm and cell wall. The cell membrane is selectively permeable which allows substances to pass through the membrane. Due to its permeability it allows both active and passive transport to occur. The bilayer consists of lipids arranged each of the hydrophobic tail regions join with another hydrophobic tail resulting in a spherical lipid bilayer. The arrangement of hydrophilic and hydrophobic heads of the lipid bilayer prevents hydrophilic solutes from passively diffusing across the group of hydrophobic tails this allows control of cell movement in the membrane with the use of pores and gates. Hypothesis: My hypothesis is that as the temperature surrounding the beetroot increases the rate at which the beetroot's pigment leaks out will also increase at a faster rate which will result in lower percentage abundance of the water. Planning: The procedure will produce accurate results which will then support my hypothesis the procedure is done over a fixed time period with suitable apparatus which would make the investigation fairer and also yield successful results All the variables have been noted and identified -fixed variables 1. ...read more.

Middle

3. Using the roll of tissue dry the beetroot carefully to make sure the beetroot isn't crushed during the process. 4. put a test tube rack into each of the four temperatures 5. now place each of the four strips of beetroot into the four test tubes each containing 5cm� distilled water into the four test tube racks inside the water baths of control,70�C,50�C,25�C and 8�C 6. Using the stopwatch time 30 minutes after the test tubes have been placed into the test tube racks inside the water baths. 7. After 30 minutes remove the beetroot sections and shake the solution formed in each of the four test tubes to disperse the dye. 8. Switch on the colorimeter and set it to read percentage (%) absorbance 9. now set the filter dial to the blue/green filter 10. Accurately using the pipette measure 2 cm� of distilled water into a cuvette. Place cuvette into the colorimeter, making sure that the light is shining through the smooth sides. 11. Adjust the colorimeter to read 100% for clear water remove the cuvette with clear water. Do not adjust or change the settings of the colorimeter 12. Using the pipette place 2 cm� of the dye solution of your first temperature in a cuvette and then into the colorimeter and take a reading for the absorbency. ...read more.

Conclusion

By either washing the cuvettes with distilled water or using different The beetroot strips where washed under tap water instead of distilled water and each of the strips where washed at different times which would mean one strip may have been washed the water for a longer period of time than the other strips which again would affected the overall reliability of my results. In the original procedure we where told to use eight strips of beetroot however in this investigation we only used four likewise we where told to use eight water baths again we used four. However it didn't affect the results of the experiment as we could see a correlation between the temperatures and the percentage absorbency. Also we are unaware of the age of the beetroot whether if the beetroot where fresh or have kept out of soil for a long time. The amount of dye a beetroot may contain may different with "age" fresh beetroot may contain a larger amount of dye than beetroot that may have been out of soil for along period of time. If I where to redo the experiment, I'd have to consider using the same size borer as it would affect the overall result of the investigation therefore making my results fairer and more accurate. Perhaps sticking to the original procedure and leaving the beetroot to dry overnight to see if there would any potential differences to this investigation. Bibblography http://wikipedia.org Cell membrane, 2007 ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our AS and A Level Molecules & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related AS and A Level Molecules & Cells essays

  1. Marked by a teacher

    Investigating the effect of temperature on the movement of pigment through beetroot cell membranes.

    4 star(s)

    The bilayer is thought to be about 7nm wide. Method: From my preliminary experiment I have seen that temperature effects membrane structure and the amount of beetroot pigment that flows through it. So the independent variable, which I shall control, will be the temperature of the water bath which the beetroot slices are placed in.

  2. Marked by a teacher

    AN INVESTIGATION INTO HOW TEMPERATURE AFFECTS THE PERMEABILITY MEMBRANE OF A BEETROOT.

    3 star(s)

    Looking at the graph, the reason why the amount of betalain pigment increases gradually (from 35�C to 67�C) is because most mammalian protein's denature and tertiary structure unravels (the strong covalent bonds between the R groups of amino acids in the polypeptide chains are destroyed)

  1. Marked by a teacher

    The effect of temperature on the permeability of beetroot membrane

    3 star(s)

    placed into each of the test tubes. The 15 minute period will be monitored using a digital stop clock, and a blue filter will be used on the colorimeter to absorb the maximum amount of the red light. * What format will you use to present your results I will

  2. Marked by a teacher

    An investigation to examine the effects of temperature on membrane stability in beetroot, by ...

    3 star(s)

    The use of these transport proteins means that the type of diffusion that is occurring here is facilitated diffusion; this means that something is helping the molecules to diffuse through. However, no energy is required in diffusion. Proteins are built up from smaller subunits called amino acids.

  1. Marked by a teacher

    Effect of different temperatures on the permeability of beetroot cell membrane.

    3 star(s)

    Therefore the only way water-soluble molecules can get through the membrane is through the protein. Protein in the membrane acts as hydrophilic passage ways or transport route for ions and polar molecules to diffuse into the membrane. Protein control what substances enter and leave the membrane.

  2. Permeability of Cell Membrane in Beetroot Cells

    The result for 80?C may be explained by the possible evaporation of water in the test tube due to the high temperature, causing the solution's concentration to increase, decreasing the absorbency. This could be prevented by using a bung in the test tubes.

  1. Catalyse Investigation

    The higher the enzyme concentration was, the more oxygen was produced. This is because the with higher enzyme concentration, there are more active sites where more successful collisions will take place between the active site of the enzyme and the substrate.

  2. Amylase Investigation

    Human saliva contains an enzyme called amylase. This enzyme helps to turn starch into a sugar called maltose. When you swallow a mouthful of food, the amylase stops working because it is too acidic in the stomach (pH 2). Amylase works best in neutral or slightly alkaline conditions, i.e.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work