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The effect of temperature on the loss of red dye from beetroot cells.

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Introduction

The effect of temperature on the loss of red dye from beetroot cells Results table Beetroot Average % Temperature 'C A B C D Transmission 0 98 98 95 99 97.50 10 100 98 99 99 99 20 100 96 97 98 97.75 30 92 96 98 95 95.25 40 92 94 95 95 94 50 80 78 87 55 75 60 16 16 18 15 16.25 70 12 12 18 3 11.25 Interpretation of results: The cell membrane functions as a semi-permeable barrier, its function is to isolate the inside of the cell from its environment, allowing a very few molecules through it while keeping the majority of chemicals inside the cell. All cells have membranes, the beetroot membrane is made up of phospholipids, these phospholipids are arranged on the membrane along with the intrinsic and extrinsic proteins. Each phospholipid consists of a hydrophobic tail of 2 fatty acids and hydrophilic phosphate head. ...read more.

Middle

intensity of a red solution is proportional to the amount of red pigment diffused out which, in turn, is proportional to the number of cells damaged of the cell membrane. Trends and patterns: As temperature increased transmission decreased, this showed evidence that more dye is lost from the cells at high temperature this was due to the damage high temperature have on the plasma membrane as the proteins are denatured and there fore allows dye out of the cells, the higher the temperature the higher amount of denatured enzymes. At 0'c there was high transmission meaning little if any dye was lost, this is because the plasma membrane is not affected as the proteins are still intact and are concealing the dye, there is little energy within the water molecules to damage the membrane. There is little damaged done to the membrane up to 40'C, after 40'C the proteins became denatured and dye was lost, this is due to the loss of the tertiary shaped protein as hydrogen bonds were broken after 4o'C. ...read more.

Conclusion

Column D had a very little transmission at 70'c at just 3% unlike the others which were between 12 and 18 %, this brought the average transmission for 70'c down, this could of been that it was left in the high temperature for longer and so more proteins were denatured and more dye had been lost causing a low transmission. The main limitation was the lack of repetitions as more repetitions would of given a more accurate transmission recording for each temperature, and there fore would have been more reliable. To improve this experiment I would of increased repetitions for each temperature and had a wider range of temperature to experiment with. These results are representative as I expected them knowing that up to 40'c there was little dye lost, after 40'c an increase in dye was lost, this was due to the proteins becoming denatured above 40'c as hydrogen bonds are broken in the tertiary shape of the protein and so dye was able to leak out. Laura Wallace ...read more.

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