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

Why does the colour leak out of cooked beetroot?

Extracts from this document...

Introduction

Why does the colour leak out of cooked beetroot? Hypothesis: Increasing the temperature of water baths surrounding sections of beetroot will cause the partially permeable membrane of the vacuole to become less stable, causing it to lose control of transport across, and allow betalains, red pigments, to pass out of the tonoplast and cause the beetroot to lose colour. When the distilled water containing the beetroot is tested, it will absorb much more light because the pigment leaked into it will cause it to become opaque. As we increase the temperature, so will the amount of pigments released increase, in a directly proportionate positive correlation. Aim: To find out if increasing the temperature of beetroot samples will affect the containment of pigment. Method: 1. We placed 8 slices of previously prepared 1cm� beetroot into boiling tubes containing 5cm� distilled water. 2. These we placed into water baths at temperatures of 0�C, 10�C, 20�C, 30�C, 40�C, 50�C and 6O�C, leaving them for thirty minutes to ensure that the beetroot and water reached the required temperature. For the water baths we used a selection of ice, salt, and boiling water to reach the desired temperature. 3. We then removed the beetroot sections from the boiling tubes, and shook the water and pigment solution to disperse the dye, and break any ice where appropriate. ...read more.

Middle

Phenolics, acids, and a range of nitrogenous wastes are held in the vacuole in a gel like watery substance, away from the cytoplasm. Pigments are stored alongside them in this solution. Proteins are formed of coiled and folded strings of amino acids and are generally very strong. But add too much heat to them and they will unwind, causing them to break apart. This happened to the proteins in the vacuole membrane, causing them to become unstable. The lipids themselves also become much more watery as they increase in temperature, so the membrane becomes fragile. Add this to the already unstable proteins, and the vacuole is likely to break, When we added heat to cell, every molecule began to vibrate, the most vigorously being water particles because they are so small. This causes damage to the membranes and organelles, preventing them from holding liquids in particular places and allowing the solutions to escape. Also, as the liquids heat up they will expand, pressing against the already-flimsy membranes and causing the separate compartments to burst. The data collected form our result is fairly simple to explain - the more heat added, the more pigment will be released as more damage is done to membranes within the cell. According to our results, temperatures up to 50�C all had very little effect on the cell, and the pigment measured would probably have been released with no interference from us. ...read more.

Conclusion

There is also a limit to the accuracy of the calorimeter - it can only measure to 0.01 accuracy, so there may have been small differences that we were unable to record, and therefore a possible error of +/- 0.005 on each of our results. This error is unlikely to make a significant difference to the general accuracy of our results. If I were to repeat the experiment I would keep each water bath in a temperature maintained environment, so that there is much less heat loss, and a smaller difference between heats lost for different temperatures. I would not use a more accurate calorimeter, as over all there was only a slight chance of fault, and at this level there is no need to gain any more accurate results as can be obtained with this particular device. Conclusion: To a certain extend, the results gained matched our hypothesis; there was a positive increase in pigment released and therefore absorbancy, alongside increase in temperature. But it was not a perfect positive correlation - for a lot of our cooler samples, there was very little difference between each piece of collected data. The hypothesis was almost scientifically justified, and the results were collected precisely and then unexpected occurrences explained. The method used was sufficient for proving or disproving the hypothesis we proposed. ...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

    Core practical - Why does the colour leak out of cooked beetroot? Investigating the ...

    4 star(s)

    Independent variable: The independent variable is the temperature of the water the beetroot pieces will be tested in varying from 10�C to 70�C using thermostatically controlled water baths. Dependent variable: The dependent variable is the abundance of the water after trial in a specific water bath.

  2. Marked by a teacher

    Why does the colour leak out of cooked beetroot

    3 star(s)

    The graph shows this as you can see there is a steady increase in the absorbency of the beetroot and the increasing temperature. When the temperature is a 0, the absorbency is at 0, but increase this temperature by 10 degrees, the then the absorbency goes up to 0.07%.

  1. Marked by a teacher

    Why does the colour leak out of cooked beetroot

    3 star(s)

    Cut eight, 1 cm length slices from these sections. Be careful not to spill beetroot juice on your skin or clothing as it will stain very badly. 2 Place the slices in a beaker of distilled water. Leave overnight to wash away excess dye. 3 Next day, place eight labelled boiling tubes each containing 5 cm3 distilled water into

  2. How Temperature Effects the Movement of Pigment Through Cell Membranes

    the beetroots leaked pigment, it was carried out using the same procedure described later but at a wider range of temperatures, the results are shown below: Temperature (�C) 20 30 40 50 60 70 80 90 Transmission (%) 99.00 99.00 98.00 98.00 93.00 50.00 27.00 9.00 Absorbency (%)

  1. Why Does the Colour Leak Out of Cooked Beetroot?

    The cork borer will also help to keep the surface area of the beetroot the same. Procedure: 1. Cut eight 1cm2 sections from a piece of bored beetroot. 2. Place these pieces in a beaker of distilled water overnight to wash off excess dye.

  2. Study the effects of temperature on the movement of the red pigment Anthocyanin through ...

    Apparatus: Beetroot sample, cork borer, scalpel, 100cm� beaker, Bunsen burner, heatproof mat, tripod, gauze, test tubes x 9, syringe, thermostatic waterbath, stop clock, colorimeter, cuvettes x 9 Plan: I will firstly cut a beetroot sample using a cork borer, using such as it ensures all the beetroot samples are the same diameter.

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

    This will cause the membrane to be more permeable and the release of pigment will increase, along with the additional increase of kinetic energy also contributing to the cause of the further release of red pigment. And presumably at the higher temperatures the completely denatured proteins will be causing bigger

  2. Why does the colour leak out of cooked beetroot?

    Method: Independent variable- * Temperature of water baths (0�C to 70�C) Dependent variable- * Absorption or transmission measurement for each of the dye solution. Variables that are kept constant- * Size of each slice of beetroot (1 cm in length)

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