Question: What affect does the surface area of a beet have on the rate of osmosis taking place through an intact cell membrane?
Materials:
Red Beet (half a beet)
Scalpel
Beaker (4)
Thermometer
Water
Electronic Balance
Paper Towel
Stop watch
Stirring Rod
Procedure:
- Obtain 4 X 500 ml beakers from the front desk and rinse them thoroughly in high pressured water to ensure that there are no contaminants in the beaker
- Fill the beakers with 450 ml of water (at room temperature)
- Obtain a piece of freshly cut red beet and rinse it thoroughly to ensure that all the Anthocyanin that has leaked out during cutting is washed away
- Measure the temperature of the water by inserting a thermometer into the beakers filled with water. Make sure that the temperatures are the same otherwise it will affect the rate of osmosis providing you with incorrect results
- Cut the beet into 4 shapes constituting of different surface areas
- Measure the mass of the beet on the electronic balance to make sure that they are of equal mass
- Once again rinse the beet thoroughly to ensure that all the Anthocyanin that has leaked out during cutting is washed away
- Insert the different shaped pieces of beet into the water and let it remain submerged for approximately 15 minutes
- Mix the contents of the beaker with a stirring rod
- Contrast the solutions formed and note the solution with the highest rate of anthocyanin therefore indicating the highest rate of pigment leakage (i.e look at the solutions formed and note the “redness” of each solution by placing a white sheet of paper to aid you in telling the difference in colors)
- Note the results on an observations chart