Effect of Temperature on Beetroot Membrane Proteins
Effect of Temperature on Beetroot Membrane Proteins Planning A - Independent Variable The independent variable in this experiment will be the temperature. I will control this factor using thermostatically controlled water baths, and a thermometer. The temperatures at which the beetroot cubes will be tested will be 0° (ice), 20°C (room temperature), 40°C, 60°C and 80°C. B - Dependent Variable The dependant variable is the result - this experiment will initially yield qualitative results. This is not desirable as it is only approximate and as it is not viable to use it to plot graphs of the results. Therefore, the results will be converted from qualitative to quantitative using a colorimeter, which will measure the percentage light transmission through the different temperatures after the beetroot has been left in the boiling tubes for 5 minutes. A blue filter will be used to measure the redness of the solutions, as it is a complimentary colour. The experiment will be repeated 3 times. This will make it possible to clearly identify errors or anomalous results by comparison, and to understand whether or not a mistake was made when carrying out the experiment. From the results of the original and repeat experiments, an average can be calculated for the percentage transmission of each temperature, giving more accurate results overall and providing values with which a
effect of temperature on beetroot pigment through membrane
Investigating the effect of temperature on the amount of pigment released from a beetroot. Aim: This experiments aims to establish the relationship between temperature and the structure of the cell membrane in a beetroot. When fresh beetroot is left to stand in cold distilled water, very little red pigment is released from the beetroot. When, however, a similar amount of beetroot is places into hot water, pigment release happens more quickly and the surrounding water soon becomes red. An increase in temperature results in an increase of the red pigment release, this could be down to the structure of the beetroot cells' membrane which is a phospholipid bilayer. The temperature affects the H-bonds within the bilayer and the protein pores. Increasing the temperature, increases the kinetic energy within the phospholipid bilayer causing it to break and release pigment into the surrounding water. Independent Variable: Temperature is the variable I am going to change. I will have the temperature at 20oC intervals. The lowest temperature will be just above zero so that the water does not freeze. The maximum temperature will be 80oC high enough to measure an extreme condition but not high enough to let the water boil. The temperatures I will use will be: just above 0oC, 20oC, 40oC, 60oC and 80oC. Dependant Variable: The amount of red pigment in the water will be measured as a
The effect of temperature on the permeability of beetroot membrane
The effect of temperature on the permeability of beetroot membrane A1: Develop a hypothesis * What do you understand to be the nature of the problem? Beetroot contains pigments called betalain pigments which give them their distinctive red colour. This pigment is found in the vacuole of the beetroot and in order to release it the vacuole must be broken down. In order to break the vacuole down I am going to use heat shock. When treated with heat the phospholipid bilayer becomes damaged and turns into fluid. When treated with heat the beetroot membrane will break down releasing the red betalain pigments. As I use different levels of heat shock the amount of betalain released should be relative to the increase in temperature. Therefore in theory the higher the temperature the more betalain pigment released so the redder the sample. * Outline the biological basis of the problem As I am using heat shock the cell membrane will become damaged. When cell membranes become damaged they release the contents of the cell in this case betalain. The cell membrane of beetroot is composed of a phospholipid bilayer. This bilayer is made up of hydrophyllic heads and hydrophobic tails, so when these become damaged by heat they can no longer restrict what enters and leaves the cell. Within the beetroot there are a number or vacuoles containing the red pigment betalain, so when the
An investigation on the effect of temperature on beetroot membrane structure.
An investigation on the effect of temperature on beetroot membrane structure Hypothesis: As the temperature increases, the concentrationamount of betalains leaking from beetroot membranes increases. Null hypothesis: Background information: As the temperature increases, the concentration of betalains leaking out from the beetroot membrane will not increase. Introduction: The problem that I will be investigating in the experiment is that if the membrane structure is affected by temperature of different ranges. Beetroot contains red pigments called betalains, and they are located in the cell vacuoles (as water soluble protein complexes). When the cells of the beetroot are cut or heated they release the betalainsreleases red pigments, and this is why red beetroot leave a purple/red stain. (1) The cell membrane is a partially permeable lipid bilayer coated by proteins which comprises the outer layer of a cell (see fig 1). (Fig 1 ref 2) This membrane is a partially permeable membrane. The proteins are embedded inside of the cell membrane. The lipid content of the membrane allows the cell membrane to automatically repair itself when it is torn. The movement of cells can also be described by the fluid mosaic model (see fig 2). (Fig 2 ref 3) The lipid bilayers are fluid and so individual phospholipids diffuse rapidly throughout the two dimensional surface of the
The effect of temperature on the anthocyanin membrane of a beetroot.
Andrée Dixon 12-7 The effect of temperature on the anthocyanin membrane of a beetroot. The aim of this experiment is to determine if an increase in temperature causes the anthocyanin membrane to allow more pigment or less pigment to bleed out of the beetroot. Requirements Beetroot corer Bunsen burner mat Bunsen Burner Tripod Gauze Thermometer Distilled water 6 test tubes Beaker filled with water 3/4 full Stop Clock Test tube rack Method . Firstly you must prepare the beetroot. So to do this you have to bore out 5 pieces of beetroot. The same diameter corer must be used for all the pieces to keep the surface area of the pieces of beetroot fairly similar. Then to push out the beetroot use a smaller cylinder that fits into the corer. 2. With the pieces cut off each end of the beetroot and cut each beetroot into 3 equal pieces. 3. When you cut the beetroot remember that you are damaging the cell 4. Now set up Bunsen burner, tripod, and gauze and mat and place beaker on top with thermometer in. 5. With your test ubes fill them with 4ml of distilled water. 6. Place 3 test tubes in the beaker and heat to first temperature. When the thermometer reads 30 degrees you can then put a piece of each beetroot in each test tube. 7. Start the timer and leave in water for 6 minutes. 8. When it has been left the distilled water should have changed to a purple colour. The
Investigating the effect of Temperature on the Cell Membrane of Beetroot Cells.
Investigating the effect of Temperature on the Cell Membrane of Beetroot Cells. To investigate whether temperature will damage and denature the plasma cell surface membrane of beetroot cells. Background Information. In spite of their many differences in function and appearance, all cells have a surrounding membrane (called the plasma membrane). The purpose of a cell membrane is to selectively control the movement of substances into and out of the cell. The membrane is made of 40% lipids, 0-10% carbohydrate and 50- 60% protein. Lipids tend to liquefy at high temperatures causing ruptures in the plasma membrane. In membranes there are intrinsic proteins that act as 'carriers' and channels that assist with movement of molecules through the membrane and extrinsic proteins that are embedded in the outer phospholipid layer acting as receptors. Proteins inside the cytoplasm are found in the ribosomes, rough endoplasmic reticulum and golgi vesicles. Proteins in plants are more likely to withstand higher temperatures of 50 oC, but once proteins have denatured they are no longer able to carry out there function. The membrane is an extremely thin partially permeable 7.5 (nm) layer. Lipids belong to a group known as triglycerides that are made by the combination of three fatty acid molecules chemically linked to one glycerol molecule. All cells have a surrounding membrane is some
The effect of varying temperature on the permeability of plasma membrane on beetroot.
BIOLOGY LAB 1 Name: Arrpita Sethi Candidate Number: Year: 2010-2012 Date: Title: The effect of varying temperature on the permeability of plasma membrane on beetroot. Research Question: How does varying temperature affect the permeability of the plasma membrane of beetroot cores? Hypothesis: Beetroot is a eukaryotic cell, and like other eukaryotic cells, beetroot cells have many types of cell organelles. Some of the organelles are bounded by a single membrane, e.g. lysosomes, Golgi apparatus, vacuoles; some are bounded by two membranes (an envelope), e.g. nucleus, mitochondrion.1 Beetroot has a betalain pigment, which makes it appear dark red or purple in colour. By putting beetroot cores into water with varying temperature, it affects the cell membrane. The cell membrane is made up of two layers of molecules, so it's called "bilayer" ("bi" means two). The molecules in this bilayer are called phospholipids. Each of these phospholipids has a head and a double tail. The head is hydrophilic. The tail is hydrophobic. "Hydro" means water "philic" means, "loving." "Phobic" means, "fearing." Thus hydrophobic means it doesn't attract water, while hydrophilic means it attracts water. The tails pack together, exposing only the polar heads to the water. 2 Apparatus: * Microscope * Beetroot cores * Water (varying temperatures) * Test tubes * Syringe Procedure: *
Investigating the effect of Temperature on the Cell Membrane of Beetroot Cells.
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. If a cell is damaged in a beetroot plant and the plasma membrane is
Experiment to show the effect of Temperature on membrane permeability In beetroot
Experiment to show the effect of Temperature on membrane permeability In beetroot Joseph Colledge Introduction Plants are unique among the eukaryotic organisms whose cells have membrane enclosed nuclei and organelles, because they can manufacture their own food. Chlorophyll, which gives plants their green colour, enables them to use sunlight to convert water and carbon dioxide into sugars and carbohydrates, chemicals the cell uses for fuel. Like the fungi, another kingdom of eukaryotes, plant cells have retained the protective cell wall structure of their prokaryotic ancestors. The basic plant cell shares a similar construction with the typical eukaryote cell, but does not have centrioles, lysosomes, intermediate filaments, cilia, or flagella, as does the animal cell. (Reed 1998) Plant cells do, however, have a number of other specialized structures, including a rigid cell wall, central vacuole, plasmodesmata, and chloroplasts. In prokaryotes and plants, the plasma membrane is an inner layer of protection since a rigid cell wall forms the outside boundary for their cells. The cell wall has pores that allow materials to enter and leave the cell, but they are not very selective about what passes through. The plasma membrane, which lines the cell wall, provides the final filter between the cell interior and the environment. Lipids and proteins are the staple
Investigate the Effect of Temperature Change on the Permeability of Beetroot Cell Membrane.
Investigate the Effect of Temperature Change on the Permeability of Beetroot Cell Membrane. Aim In this investigation I will examine whether there is a relationship between the amounts of leakage of beetroot pigment into water under various range of temperatures. Furthermore, I will also investigate if there is a correlation between absorbency and temperature. Hypothesis With high temperatures it is likely that the phospholipids in a Beetroot Cell Membrane will move faster. This will inevitably result in the membrane becoming for permeable. Therefore, I predict that, there will be a positive relationship between permeability and temperature. I also predict that there will be a positive correlation between the two variables, which means as the temperature increases the absorbency will inevitably increase. Null Hypothesis There will be no relationship between the rise in temperature and the amount of beetroot pigment leaking into the water. Results Temperature (ºC) Absorbance 1 (arbitrary units) Absorbance 2 (arbitrary units) Absorbance 3 (Arbitrary units) Average (arbitrary units) 20 0.12 0.08 0.06 0.09 30 0.01 0.03 0.12 0.05 40 0.28 0.07 0.15 0.17 50 0.42 0.18 0.19 0.26 60 .00 0.74 0.43 0.72 70 .40 0.98 .60 .32 80 .94 0.96* .95 .62 Key for Table Result: Results obtained by me are shown in the shaded region. The
