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Deteremining The Effect Of Substances On Membrane Of A Cabbage Cell

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Deteremining The Effect Of Substances On Membrane Of A Cabbage Cell Substance the cabbages are placed ın Changes Observed pH of the substance Heated Distilled Water Dark purple 7 Distilled Water No change 7 Ethanol Purple 7.9 Hydrochloric Acid (1mol/dm³) Bright Pink 1.5 Sodium Hydroxide (1mol/dm³) Yellow 14 Table 1: Raw data collected for cabbage in different substances. With average pH obtained. We observed that ethanol was slowest to break down the membrane of a cabbage cell, because when we came back to record down our results from the experiment, the color purple wasn’t fully diffused in side the test tube. Therefor unlike heated distalled water, hydrochloric acid (HCl) and sodium hydoxide (NaOH), the color wasn’t dispersed evenly. Also knowing that the cell membrane of cabbage was broken down in heated distalled water, HCl and NaOH, we checked for any shape change but there were no visible change. Substance added to cabbage discs pH (±) ...read more.


The reason why the darkest color was observed in the cabbages inside the heated distilled water was because the amount of pigments that went through the permeable membrane was the most. The reason behind why the membrane became more permeable with heated distilled water instead of distilled water at room temperature was because the structure of the cell membrane is formed by a phospholipid bilayer which is, a double layer of phospholipid molecules arranged with their hydrophobic fatty acid tails pointing inwards and protein molecules which are in the bilipid layer (Childs, 2001). Therefor the proteins in the phospholipid bilayer denature at high temperature, as all proteins do, and also it becomes more fluid. The e high temperature creates gaps appear on it, and the pigments are dissolved in the heated distilled water. Because of the gaps more pigment release, and more the membrane is broken down (Wise, 2004). Besides temperature, pH affects membranes by affecting the proteins that make up the cell membrane as well. ...read more.


We also had a few limitations. Through out the given period of time we were expected to conduct two different experiments, therefor we were limited to spending half of the class period for conducting this experiment and the rest for the second experiment. We were also limited with the diameter of the cabbages. Each cabbage leaf was approximately the same size, if we could have had smaller diameter the color obtained in the test tube would have been stronger. Lastly we were only limited with one cabbage, if we were able to conduct the same experiment using different cabbages we could of come up with more detailed observations. In order to improve the experiment we could of used other solutions with a smaller range of pH in order to draw more detailed conclusions. Also another experiment could have been conducted for the temperatures affect on the membrane of the cabbage cell. With smaller and more intervals of temperature, we would have had more data providing us with what temperatures affected the membrane the most or the least. ...read more.

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