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The effect of temperature on the anthocyanin membrane of a beetroot.

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Andr�e 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 1. 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. ...read more.


If the sizes of the pieces of beetroot are different then the amount of pigment lost can vary dependent upon the size of the pieces of beetroot. This is why they must be similar shapes and size, because if you have two small pieces and a large piece, there will be more pigment lost in the test tube that has the larger piece of beetroot. * The same beetroot must be used throughout the experiment. If you do not use the same beetroot this can cause variation in results resulting in un-reliable results as each beetroot has different cell contents. * The amount of distilled water put in each test tube must be kept the same. If we change the amount of distilled water in each test tube, then the more water we begin to add will cause the solution to become weaker, then resulting in the addition of more beetroot. * The amount of time we leave the test tubes in the beaker of water for will also be kept the same. Andr�e Dixon 12-7 My results. Temperature Of water in degrees Readings % of transmission using colorimeter Repeat 1 Repeat 2 Repeat 3 30 54 58 52 40 42 38 34 50 26 18 28 60 5 6 7 70 4 4 3 Mean data table. ...read more.


The control that we used was distilled water; we used this to compare our results against, as distilled water is the clearest possible liquid, so even the slightest of pigment shown could be detected by the colorimeter. To try and control the variables in the task was not very easy. One of the major problems that I had was the shape of the beetroots. The pieces could have been the same mass but have different surface areas. This variable would obviously effect the results of the experiment and also the reliably and accuracy of my results. One of the major other difficulties that I had was the use of equipment. To heat the water in the beaker and test tubes I had to use basic equipment. So to try and keep the temperature of the water at the correct temperature been tested was very difficult due to heat lost to surroundings and also been able to maintain a constant environment. If I had used water baths this would have kept the temperature constant, so then the temperature would not have to be considered as a variable which effected my results. To try and get around the problem of the beetroot sizes I think that I could of created a template, so that each of the beetroot sizes could be accurate. ...read more.

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