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cell membrane

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A Study On The Effects Of pH, Temperature and Solvent On Cell Membrane 3. Introduction- Beets, botanically known as Beta Vulgaris. The leaves have been eaten before, but the beetroot was generally used medicinally before 1800's. Scientific background for beetroot is that the pigments cannot go through membranes but they leak out when the beetroot is getting heated or when beetroot is put in alcohol Beetroot is a vegetable which is used in food making and it contains red pigments called betalains, which are located in the cell vacuole. We conducted this experiment so that we can find out when a person heat a beetroot what happens to its colour at different temperatures. The membrane must be disrupted if a scientist wishes to extract the pigment. The purpose of this investigation was to study the effects of environmental changes on the permeability of living beet root cells. 4. Materials and Methods- Everyone was divided into groups of 6 and each group member was assigned a letter from A to F. ...read more.


Then Person C and D pour 10 mL of 0.01 mol/L HCL into test tube B (1mL HCL from tube A + 9 mL water), then put 10 mL of 0.001 mol/L HCL into test tube C (1mL HCL from tube B+ 9 mL water). Then they pour 9 mL of tap water into test tube D and 10 mL of 0.1 mol/L NaOH in test tube E. In test tube F they pour 10 mL of 0.01 mol/L NaOH (1 mL NaOH from tube E + 9 mL water) and 10 mL of 0.001 mol/L NaOH (1 mL NaOH from tube F + 9 mL water) into test tube G. They removed 1 mL from test tubes C and G to leave 9 mL in each tube so that all the test tubes have the same amount. Person E had to set up Procedure B: The Effect of an Organic Solvent on the Cell Membrane and lable 2 test tubes with the letter H and I and filled with H- 9 mL of methanol and I- 9 mL of acetone. ...read more.


The effects of heat on the beetroot were; at very high temperature the liquid becomes more fluid and the colour becomes darker and darker after every 10 minutes we observed. Cell membrane contains of 70% of the protein and when we heat the protein it gives more energy to it. So basically we learned that beetroot changes colour when heated at very high temperature (100 degree C). 6. Discussions 1. The colour of the solution becomes darker as the temperature increases. As the temperature increases the water becomes more fluid and cell membrane denatures. Cell membrane disrupts when beetroot is heated, freezing the beetroot causes ice crystals to rupture the cell membrane and at the lower temperature there is less leakage of pigment compared to high temperature. 2. The colour of the solution becomes darker as the pH increases and its cloudy pink when pH decreases. The beet root cell membrane denatures membrane proteins at extreme high pH, but at lower pH the protein denatures more which means there are holes in the cell membrane. Solution with the highest pH has very low concentration of hydrogen ion or none. 3. ...read more.

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