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

Beetroot Experiment.

Extracts from this document...

Introduction

Beetroot Experiment. Introduction: After completing the experiment I will now proceed to draw my results, discussion and evaluation to determine what exactly happened. Table of Results: Temperature ( C) Absorbance (%) fridge 0.26 30 0.08 35 0.15 40 0.14 45 0.18 50 0.21 55 0.23 60 0.25 65 0.38 70 0.41 75 0.46 Discussion: Through observations from the line graph that I have constructed, it is quite certain that there is a general pattern. There is a general steady increase represented by a positive correlation. It shows that as the temperature increases the percentage of absorbance also increases, meaning that more pigment diffuses through the beetroot's cell membrane at higher temperatures. There is one exception, which is the subject that was situated within the fridge as this is clearly an anomaly. The solution that was placed in the fridge does not conform to the general increase, therefore owing to the fact that it is an anomaly. The reason that this is an anomaly is subsequently due to the fact that the beetroot cells were not allowed to work to their optimum, and as the temperature is so cold compared to the other samples, the permeability of the cell membrane was quite high. ...read more.

Middle

This means that as the water flows into the beetroot cells, they become turgid, then as excess water flows into the cells, the cell bursts releasing the pigment into the water. The higher the temperature the faster the water molecules move because they have more kinetic energy thus the process occurs faster and effects more cells. It is worth mentioning that as the temperature increases by every 5 degrees, denaturisation is having more of an impact, as the percentage of absorption in the colorimeter increases. It was important to have washed the beetroot before carrying out the experiment, in order to wash out pigment from the cells that were damaged when using the cork borer and knife. For this experiment to have been more successful then the variables would need to be kept more constant, although this is incredibly difficult to master, so it is not really an option when trying to improve upon the investigation. A good way to help make the experiment more worthwhile is to attempt each temperature several more times to ensure that you get a more reliable result, which you can also work out an average figure. The anomaly was the sample placed in the fridge, which seemed to give a rather large percentage of beetroot pigment concentration, due to the fact that the cell membrane could not work at such a cold temperature, and therefore the pigment was easily diffused. ...read more.

Conclusion

Difference in absorbance (%) fridge 0 30 -0.18 35 0.07 40 -0.1 45 0.04 50 0.03 55 0.02 60 0.02 65 0.13 70 0.03 75 0.05 As you can see there are some distinct similarities betwixt these figures, but also some differences. Excluding the fridge sample and the small error between 35 and 40, you can see that an increase of about 0.02% - 0.03% is common across the board, but there with one exception, and that is the difference between 60 C and 65 C. The difference here is much larger, a clear source of error, but to be quite certain of this, I would have to carry out another test. This concept of error is quite interesting and would be worth having a closer look at. Another matter to take into account is the water baths themselves, the temperature although being measured by a thermometer and a digital reading, it could be for example at a temperature of 35.4 C, but be rounded off to 35 C. This minor judgement will probably have little effect upon the overall result. One of the main sources of error is mostly due to the beetroot itself, they are all cut into relatively the same dimensions, but this could have an effect, due to the idea that if the beetroot is bigger then it has more surface area and will hence release a greater amount of beetroot pigment. DUNCAN BEARD ...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

    Beetroot Experiment. The purpose of this experiment is to determine the effect of temperature ...

    4 star(s)

    water was slightly more acidic, could have a small effect on the results, therefore for all the areas of the experiment, distilled water is used as it has a neutral pH of 7. Distilled water also accounts for the water potential (?)

  2. Marked by a teacher

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

    4 star(s)

    have realized the importance of accurate results and carefully controlling the temperatures and times, to achieve this. That is why I have changed some equipment and parts of my method in order to accommodate this. EQUIPMENT: * Beetroot: 5 x 2mm discs/ sample (In order to ensure all discs were

  1. Marked by a teacher

    The Effect of Ethanol Concentration on the Permeability of Beetroot Cell Membranes to Betalain

    3 star(s)

    These help to regulate the fluidity of the cell membrane, preventing an extreme state occurring by holding the phospholipids tails together but not allowing them to become too rigid, restricting their lateral movement, also they help keep it mechanically stable as at high temperatures they make the membrane less fluid.

  2. Marked by a teacher

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

    3 star(s)

    membrane, so the phospholipids act as a barrier to water soluble molecules. 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.

  1. Marked by a teacher

    The effect of temperature on the permeability of beetroot membrane

    3 star(s)

    * Using statistical evidence, identify the trend As temperature increase the membrane in the beetroot becomes damaged. Therefore the beetroot membrane becomes more permeable and cannot carry out its function. Therefore as a result the betalain inside the cell begins to seep out through.

  2. Marked by a teacher

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

    3 star(s)

    These particular R-groups will only allow certain molecules or ions to pass through, depending upon which R-groups line the inside of the protein. So, once a protein becomes denatured, some of these R-groups may move away from the lining and different R-groups may take their place.

  1. TEMPERATURE ON BEETROOT PERMEABILITY

    This is due to the input of kinetic energy due to the build up of temperature that increases the rate of diffusion, and the increase in temperature causes a vibration. This in turn will damage the plasma membrane causing substances contained within the membrane to leak out.

  2. An experiment to test the effect of different temperatures on the permeability of cell ...

    The anthocyanin particles can pass through these gaps created, and this shows that the membrane gets more permeable with increasing temperature. Although the actual cell membrane is much more complex than the fluid mosaic model, the basic theory would still works, and the main reason for the membrane to get

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