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

Anexperiment to investigate the effect of temperature on the leakage ofAnthocyanin from beetroot tissue

Extracts from this document...

Introduction

An experiment to investigate the effect of temperature on the leakage of Anthocyanin from beetroot tissue My aim for this experiment to determine the effect of temperature on the leakage of Anthocyanin from the plasma membrane of a beetroot. I think that as the temperature increases the beetroot will start leaking out more Anthocyanin because the cell membrane which consists of proteins and lipids is affected by heat. So I predict that as the temperature increases so the amount of Anthocyanin leakage will also increase. To do my experiment I have chosen to use these temperatures: 30�, 40�, 50�, 60�, 70�C. I have chosen these temperatures because I estimate that at around 50�C the proteins tertiary structure will begin to denature and change, causing the Anthocyanin to leak out of the cells vacuole. So by using these temperatures I have a wide scope to see what happens around this temperature. I have also decided to use 10cc of water because I think it will provide a fair base for my experiment. Another choice was to put the beetroot solution into the waterbaths for five minutes each time because I estimate this will be long enough for the reaction to take place. For my experiment I am going to use the following equipment;- * Waterbaths- to heat up the solution. I am using water baths because they keep the temperature more constant the using a Bunsen burner. ...read more.

Middle

Effect it could have on the experiment: - The different temperatures would mean I would have varying results all the time. Thus ruining the experiment. Different Variable: - Same amount of liquid used each time. How I will control this variable: - I will use a measuring cylinder to make sure all the amounts are the same. Effect it could have on the experiment: - If I put 9cc of water into a test-tube the result would be very different because more concentrated colour would be seen. Different Variable: - Volume, mass and surface area of the beetroot. How I will control this variable: - I will use a cork borer and digital micrometer to make sure all the pieces are identical. Effect it could have on the experiment: - If one piece has a bigger surface area it would release much more Anthocyanin then a smaller surface area. The volume and mass would also affect the experiment because if I put a big bit of beetroot into the test-tube and a small bit into a different test-tube I would get very different results. Different Variable: - Beetroot genetics How I will control this variable: - I will use the same beetroot for all my experiments. Effect it could have on the experiment: - Different beetroots have different genetic makeup so different beetroot might have slightly different results. Results Fig 1 is a table of my results. Fig 2 is a graph of my results. ...read more.

Conclusion

Because I was only using tap water it is possible that it all ready contain some pollution so my results could be slightly off by 1 or 2% but by using distilled water (which is 100% pure) I might have got slightly different results. Another limitation was the fact that all beetroots are different by having different genetic make-ups; if I were to repeat this experiment it might have different results because the new beetroot would have a different genetic make-up to the one I had just used so it would have a different amount of leakage. A possible limitation is that the colorimeter isn't always 100% accurate so sometimes you can results which fluctuate 1 or 2%. A few problems I did have with my experiment were making sure all the beetroot pieces were the same mass, surface area etc, I did try to keep the beetroot pieces identical to each other but it was impossible to get it exact. Another problem was that the water baths were constantly changing 1-2�C so a few of my results may have been performed in slightly changing temperatures. This was a bit of a problem because a few of my experiments could have been preformed at 38�C and another might have been at 40�C which could cause different results. If I was to repeat this experiment again I might expand it slightly by using different plants as well to get a wider view of how heat affects cell membranes. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Green Plants as Organisms 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 GCSE Green Plants as Organisms essays

  1. Marked by a teacher

    How does temperature affect the permeability of a cell membrane in a beetroot.

    4 star(s)

    My secondary set of results came from the schools lab. technicians experiment. These have a different range than my results as they go up in unequal steps. These results start at 17?C but range up to 70 ?C. As you can see from graph 2 there is one point in which a steep decrease is seen.

  2. Peer reviewed

    Effect of Temperature on Beetroot Membrane Proteins

    4 star(s)

    Due to the fluctuation in temperature in the water baths, one way to come to a more informed conclusion may be to widen the range of values tested - the water and beetroot could also have been boiled at 100�C for five minutes.

  1. An investigation in to the effect of temperature on the release of pigment from ...

    I have considered the structural components of the membranes that may be affected due to the increase of temperature; there is an external factor to consider. This factor is the increase of kinetic energy that will certainly be present where there is an increase of temperature.

  2. INVESTIGATING HOW TEMPERATURE AFFECTS THE

    For temperatures above the room temperature i.e. 40C, 50C, 60C, 70C I will need to heat the distilled water. I will heat the water above 70C work my way down the measurements. I have decided to this as I can the next temperature as it is cooling from the previous one instead of re-heating.

  1. Investigate the water potential of beetroot tissue using experiments and your own knowledge.

    The volume of liquid in the tube of sugar solution will eventually rise until the flow of water from the tube of sugar solution, under the influence of hydrostatic pressure, just equals the flow of water into the tube. Thereafter, no further rise in volume will occur.

  2. Solar and UVA Inactivation

    These factors included the intensity of the sunlight and length of exposure time, the species of the bacteria which was being exposed and the type of containers used (Acra et al, 1984). This study also showed that not only bacteria could be affected in this way but also molds and

  1. Poikilohydry in mosses: an ecological limitation or opportunity?

    In this regard mosses are essentially amphibious in nature, i.e. they require uninterrupted access to water for reproductive success 3,8. As a result mosses may typically be found 'hugging' wet soil, or living in permanently moist habitats, avoiding exposure to turbulent drier air found above the land surface 3,8.

  2. An Investigation into the effect of Temperature on the release of Betalain from Beetroot ...

    This will be held at constant temperatures by the water bath and the temperatures changed consistently. The water temperature needs to be held consistently while the diffusing is taking place so that the rate isn't affected and it is a fair test.

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