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

Investigating the effect of Temperature on the Cell Membrane of Beetroot Cells.

Extracts from this document...

Introduction

Investigating the effect of Temperature on the Cell Membrane of Beetroot Cells Aim To investigate what effect temperature has on the integrity of the plasma cell surface membrane of beetroot cells. Background information Despite their many differences in appearance and function, all cells have a surrounding membrane (called the plasma membrane). The cell membrane of plant cells is an integral part of the cell as it controls the transport of substances needed by the cell such as water and molecules dissolved in the water (salts and glucose) both into and out of the cell. The actual membrane is a thin layer (8 to 10 manometers in width), which is partially permeable. It is composed largely of lipids and proteins. Most of the lipids on the cell membranes are triglycerides (they have one molecule of glycerol chemically linked to three molecules of fatty acids) and the skin of the membrane is made of phospholipids. These phospholipids are arranged into two layers of with the hydrophilic phosphate group on the outside, which 'protects' the hydrophobic fatty acid chains. The cells of a beetroot plant contain betalain pigments, which replace anthocyanins in plants within its plasma membrane. Betalain is found in the vacuole of beetroot cells and it gives the beetroot its characteristic dark purple colour. ...read more.

Middle

Five uniform cylinders were cut from the beetroot, trimmed to a uniform length and collected in a beaker of water. As the beetroot was cut, some of the outer cells membranes had been ruptured meaning that some of the betalain dye leaked out (as seen by the red dye on the white tile). This external dye had to be washed off in order to maintain the reliability of the results. This was done by leaving the beaker of beetroot cylinders in a running water bath over night. Diagram: After the preparation, the apparatus was set us as below. Main Experiment: A water bath was made using the beaker and water. This bath was heated to 85oC using the Bunsen burner. Once the water bath reached 85oC (measured using the thermometer) the Bunsen burner was turned off and the water bath allowed to cool. When the bath dropped to 80oC one piece of beetroot was placed directly into the hot water and left in for exactly 1 minute (timed by the stop-watch). When the minute was up, the beetroot cylinder was removed using the tongs and placed into one of the 5 test tubes along with some water to just cover the cylinder. ...read more.

Conclusion

There are several ways which this could have been achieved. Firstly, the results could have been made more reliable by repeating the experiment (triplicates), and also by taking more measurements (10 rather than 5). The results could also be made accurate in several ways. Firstly, the beetroot cylinders were not cut accurately, but only estimated. If the beetroot was cut more accurately, there would be a similar surface area on each cylinder and each cylinder would have the same potential to release betalain. Also, if the same volume of water was used to bathe the cylinders on each occasion (about 10ml), the amount of betalain released by each cylinder would be diluted equally and thus producing fair readings on the colourimeter. Also, the cylinders were left to stand for different amounts of time. For example, as the 80oC cylinder was done first, it was left to stand for the longest period of time, however the 40oC was left to stand for a very short period of time. In the future, the amount of time the cylinders are left to stand for should be measured (30 minutes seems like a good amount of time). If the colourimeter used was digital (not analogue), the reading of the % transmission could have been measured more accurately. Devesh Parekh ...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 contains red pigments called betalains, located within the cell vacuole. Normally the pigments ...

    4 star(s)

    The next day, eight boiling tubes have to be labelled, each containing 5cm3 of distilled water. These tubes then have to be left in water baths of temperatures at 0oC, 10oC, 20oC, 30oC, 40oC, 50oC, 60oC, and 70oC. The tubes are to be left in the baths for five minutes until the water has reached the required temperature.

  2. Marked by a teacher

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

    4 star(s)

    This must mean that a higher temperature makes the membrane more permeable. Also, the graph representing these results shows a steeper gradient between 75?C and 60?C. This is either an anomalous result or the membrane completely disintegrates between these temperatures. I hope to investigate this further in my next experiment.

  1. Marked by a teacher

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

    3 star(s)

    > If the temperature were to rise then the permeability of the beetroot cell membrane will increase too, causing more betalain to diffuse out of the cell, causing inaccurate results; > If the temperature were to fall then the permeability of the beetroot cell membrane will decrease, causing less betalain to diffuse out of the cell, again causing inaccurate results.

  2. Marked by a teacher

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

    3 star(s)

    Protein control what substances enter and leave the membrane. There are specific protein types for different substances; these are known as protein carrier cells.

  1. Marked by a teacher

    The effect of temperature on the permeability of beetroot membrane

    3 star(s)

    The confidence limits also show if the results are significant or insignificant. I will also be using standard deviation which shows me the variation between the results. The lower the standard deviation the more accurate the results. * Decide how much replication you will need for successful analysis I will

  2. Marked by a teacher

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

    3 star(s)

    These amino acids are made up from an amine group, a carboxylic group and a side chain, which differs from amino acid to amino acid. This side chain is known as the R-group, it is what makes amino acids different from one another.

  1. Permeability of Cell Membrane in Beetroot Cells

    - - 0.58 8 0.03 - - - 0.68 10 0.06 - - - 0.72 12 0.02 0.02 0.03 0.01 0.03 0.37 0.55 0.57 AVERAGE ABSORBTION 0.02 0.025 0.02 0.46 0.57 Risk Assessment: A major risk in doing this practical was that we were using water baths; therefore care was

  2. TEMPERATURE ON BEETROOT PERMEABILITY

    For 18�C it also has two anomalous results. This is 15% and 5%. 15% is too high whereas 5% is too low for light to be transmitted at 18�C. This error is likely to have occurred due to the fact that we all took out our beetroots from the water baths at different times.

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