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Design an experiment to show that an increase in temperature influences the release of red pigment from beetroot.

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Introduction

Biology Coursework - Plan Design an experiment to show that an increase in temperature influences the release of red pigment from beetroot. When doing the experiment there are a lot of things to consider which could affect the dependant variable if not controlled which would make the experiment unfair and change the results. The size of the beetroot will be controlled with a cork borer so that all the pieces have the same surface area, which is important because this is where the pigment is released. The volume of the water needs to be controlled as the amount of water could affect the concentration of pigment. The amount of time in the water the beetroot spends could affect the depth of pigment. Finally damage to cells could affect results by pigment from burst cells so to control this the beetroot pieces will be washed before use to get rid of any excess pigment. ...read more.

Middle

The colorimeter measures the amount of light able to pass through the pigment - transmission - blank(distilled water) = 100% transmission) as a control for the results. 7. Put a sample of pigment water in the colorimeter and test its % transmission. 8. Repeat this with the other samples using a blank water solution in between each sample. 9. Repeat the whole test twice to make sure that the results received were accurate. cos as it gets more energy the intrinsic protein molecules denature... but after a while they r all denaturedy so it cant really get more pigment out Conclusion In conclusion I have found that the higher the temperature of the water the more red pigment will be released. As you can see by looking at the graph the percent transmission was greatly decreased as the temperature rose and between points 80�C and 100�C. ...read more.

Conclusion

These facts would have affected the out come of the results but not as severely as the main point. Other smaller problems that may have had slight affects on the results is that the surface area of the beetroot was hard to measure and may not have been accurate at all times, the amount of water measured may also not have been accurate and there may have been time errors in some cases. Also the scale of the transmission was not on a digital scale and may have been read or interpreted wrong in some cases, and the rinsing of the beetroot should have been standardised to limit errors in results. However these were all minor problems and would not have affected the results so much so that they caused errors. The main source of error would have come from the fact that it was hard to keep the temperature constant. ...read more.

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