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Investigate how temperature affects the permeability of beetroot cell membrane.

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Introduction

Permeability of beetroot membrane Aim To investigate how temperature affects the permeability of beetroot cell membrane. Introduction The purpose of a cell membrane is to control the transport of substances moving into and out of a cell. The membrane is an extremely thin layer (8 to 10 manometers (nm)) thick, which is partially permeable. It consists mostly of lipids and proteins. The lipids found in cell membranes belong to a class known as triglycerides, so called because they have one molecule of glycerol chemically linked to three molecules of fatty acids. The majority belong to one subgroup of triglycerides known as phospholipids. Transport across membrane. Materials need to be transported into and out of cells in order for the cells to function efficiently. Cells need to take up nutrients and water, exchange respiratory gases, secrete enzymes and hormones and excrete metabolic waste products. ...read more.

Middle

Factors that can affect diffusion are: * Concentration gradient * Size of ions or molecules * The distance over which the diffusion has to occur. Beetroot membrane. In the cells of a beetroot plant, a substance called anthocyanin is contained within the plasma membrane. It is anthocyanin, which gives the beetroot its characteristic blue/purple colour. If a cell is damaged in a beetroot plant and the membrane is broken, the anthocyanin 'bleeds' from the cells like a dye. Method Apparatus: * Bunsen burner * Heat proof mat * Gauze * 100ml beaker * 3x test tube * Thermometer * White tile * Corer * Scalpel * Spectrophotometer Before the experiment can start, the beetroot must first be prepared. To do this, the white tile and the corers are needed. To collect a cylinder of beetroot, push the corer into the vegetable and then withdraw it. ...read more.

Conclusion

Repeat the whole experiment, heating the water baths to temperatures of 35?, 45?, 55?, 65? & 75?. Results Temp (?c) 1 2 3 Average 25 35 45 55 65 75 0.28 0.38 0.45 0.56 0.63 0.69 0.23 0.29 0.37 0.52 0.6 0.65 0.26 0.35 0.42 0.55 0.62 0.66 0.26 0.34 0.41 0.55 0.62 0.66 Analysis The results of the investigation show that the permeability of the beetroot membrane increases with temperature increase. The rate of increase started quickly and then began to level out. So, there is a positive correlation between temperature and permeability. The results mean that temperature affects the permeability of a cell membrane. In this case, more anthocyanin is released as the beetroot membrane is heated, which indicates that the membrane has become more permeable. The beetroot cell membrane became more permeable after heating, because the membrane was slowly damaged by the increase in temperature. Conclusion In conclusion, temperature has an effect on the permeability of a beetroot cell membrane. ...read more.

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