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The effect of temperature on membrane stability

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Introduction

The effect of temperature on membrane stability Isabella The purpose of a cell membrane is to control the transport of substances moving in and out of a cell. The membrane is an extremely thin layer, which is partially permeable. My hypothesis of the effect of temperature on membrane stability is the higher the temperature is, the more unstable the membrane becomes. In the experiment, we will use beetroot as our membrane sample. Beetroot cells contain colour pigments, so will be easy to show when its membrane breaks down as the colour goes darker. We will use water to increase the temperature of the beet root and to collect the substance when the membrane breaks down. Then the colorimeter will measure the colour intensity to show how much the beetroot membrane has broken down. To ensure the results are accurate and correct to base my study upon, I must make sure of the other factors that can potentially influence the data are known and controlled. The controlled variables are: The size of beetroot. The experiment will need more than one piece of beetroot to experiment with, so the sizes of beetroot must be the same, they must have the same shape and the same surface area to not influence the results. ...read more.

Middle

�0.05 Experiment No. Temperature Of water(?c) �0.5 1 2 3 40 0.33 0.68 0.44 50 0.50 0.72* 0.59 60 0.82 0.91 0.88 70 0.99 0.96 0.92 80 0.42* 1.06 0.94 Two ambiguous results (*) found during the experiment: 50 �C experiment No.2 -0.52 80 �C experiment No.1 -0.42 The results of repeat experiment 50 �C and80 �C Temperature Colour intensity 50 �C 0.52 80 �C 1.12 Reasons that might have caused the ambiguous results: The time the water heated up the beetroot might have been mistaken The amount of water put in to the test tubes been too much. Final results: Colour intensity (A) �0.05 Experiment No. Temperature Of water(?c) �0.5 1 2 3 Average colour intensity Standard Deviation 40 0.33 0.68 0.44 0.48 0.18 50 0.50 0.52* 0.59 0.54 0.05 60 0.82 0.91 0.88 0.87 0.06 70 0.99 0.96 1.10 1.01 0.07 80 1.12* 1.06 0.94 1.06 0.09 Graph : Conclusion My results show that as the temperature increases the colour intensity increases too. But the graph also shows that after 70 degrees the colour intensity starts to "slow down", this is because there is a limited amount of substance in a cell, so that the influence of temperature on membrane stability is not unlimited. ...read more.

Conclusion

The piece of beetroot is crucial to the experiment results. The beetroot pieces of beetroot can't be guaranteed to have the same quality. Some pieces of beetroot may not have the same amount of water in them due to their growth, this will make the beetroot colour intensity higher or lower than the other pieces of beetroot would have been. They may not have the same freshness to influence the results. Its influence on my data would depend on the quality of the beetroot, if it is fresh and juicy, colour could be darker than a dry, old piece of beetroot, this can only be observed at the time of experiment. To prevent this from influencing the final result, the quality of unusual pieces of beetroot should be noted down during the experiment, and used to explain if the result is higher or lower than it should be. To avoid in-accurate results it would have been best to use beetroot samples from the same beetroot and not take the bits that have been exposed in the air for a long time. The deficiency of my experiment is the narrow range of temperatures; I should have done the experiments of 90 and 100 degrees to prove that the influence of temperature is not unlimited. ...read more.

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