Effect Of Temperature On Beetroot

This experiment is conducted to test whether or not temperature can affect the fluidity of a cell membrane. By changing the temperatures to 0ºC, 20ºC, 50ºC, 70ºC and 100ºC, this should show that temperatures that are too low can cause it to solidify and temperatures that are too high can cause it to become more fluid or even break up.

Cells are the main unit of organization in biology. All cells are contained by a cell membrane that keeps the pieces inside. The cell membrane protects, organizes and has selectively control of entry and exit of molecules (as shown below in diagram 1) (Biology4kids. 2017).

Diagram 1: Cell Membrane

(Diagram. 2008.)

The plasma membrane not only defines the boundaries of the cell, but also allows the

Especially in the testing of whether or not it will affect the cell membranes in a beetroot. Beetroot cells contain a compound called anthocyanin, which gives the beetroot its red/purple colour (Anthocyanin. 2017). The anthocyanin is contained within the vacuole in the beetroot cell. In order for it to escape the beetroot cell, the anthocyanin must pass through the membrane, the tonoplast and then through the cell-surface membrane. However, even in a healthy beetroot cell, the anthocyanin cannot get through because it is quite large. In order for the anthocyanin to pass through, beetroot cubes of 5x5x5mm are placed in varying temperatures beakers, such as; 0ºC, 20ºC, 50ºC, 70ºC and 100ºC. By increasing the temperature, it increases the kinetic energy of molecules within the cell. This allows the rate of diffusion of dye out of the cell. By further increasing the temperatures (e.g 100ºC), both the cell membrane and the proteins can be affected. The phospholipid bilayer can "melt" at high temperatures, making them become more fluidic, allowing more movement. This affects the permeability of the cell which may allow molecules into the cells that should not get in, therefore damaging the cell. (Biology Taster.