The effect of temperature on the beetroot membranes Aim of the research: The aim of this investigation is to determine what kind of effect will the increasing temperature have on the plasma membrane of a beetroot cell. Introduction The beetroot contains a red pigment that is kept in the cells by the membranes. If the membranes are damaged, the pigment “betalain” will leek out. The amount of pigment that leeks out can be assessed, as “betalain” will colour any water that surrounds the cell. If the water with the beetroot slices is heated at different temperatures, then will the temperature have any affect on the colour of the solution? Hypothesis I think that more red pigment will be released as the temperature increases. When the beetroots slices in the water are heated, the high temperature will provide more kinetic energy. The increase in energy will make the molecules inside the beetroots slices to move faster. The fast movement will probably cause damage and break the cell membrane allowing the red pigment to vanish out of the cells. Temperature (C°) Color of beetroot waters Color intensity(arbitrary units) 0 Faint crème color 0.02 20 Darker crème color 0.02 40 Pink with a red mix 0.06 60 dark red 1.00 80 Orange red .65 100 Yellow/orange .14 Table 1: Observations of the colours of beetroot waters from my data (group 5) Temperature(C° ± 5.0 C°) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 Mean SD 0 0,03 0,01 0,13 0,05 0,02 0,00 0,01 0,04 0,04 20 0,04 0,01 0,06 0,00 0,02 0,01 0,00 0,02 0,02 40 0,09 0,05 0,06 0,15 0,06 0,00 0,03 0,06 0,04 60 1,45 0,56 0,90 0,84 1,00 0,05 0,59 0,77 0,40 80 1,45 0,62 2,00 0,65 0,65 0,74 0,87 1,00 0,49 100... ... middle of paper ... ... some groups had got different leakage of the pigment in the test tubes with water. It could me improved by taking extra care when cutting the beetroot, however using a different kind of equipment instead of a knife should make the cutting more accurate. The water baths were well controlled, and the thermometers helped to control the desired temperatures. the water baths I think were accurate enough but having two thermometers in each bath maybe would have helped to be hold the temperature readings more accurate. We were not given any instructions either to shake or not to shake the test tubes with the coloured solutions before inserting them in the spectrophotometer to read the absorbance. By shaking each test tube a certain number of times before putting it in the spectrophotometer could have improved the accuracy of the of absorbance of the solutions.
The beet Lab experiment was tested to examine bio-membranes and the amount of betacyanin extracted from the beets. The betacyanin is a reddish color because it transmits wavelengths in red color and absorbs most other colors. The membrane is composed of a phospholipid bilayer with proteins embedded in it. The phospholipid bilayer forms a barrier that is impermeable to many substances like large hydrophilic molecules. The cells of beets are red and have large vacuoles that play a big role for the reddish pigment. This experiment aimed to answer the question, “How do cell membranes work?” The hypothesis we aim to test is: Cell membranes work as a fluid mosaic bilayer of phospholipids with many embedded proteins. We predicted that the 50% Acetone will break down the most betacyanin. Our hypothesis was proven wrong by our data collected. We could test our predictions by doing the experiment multiple times and compare the
For the lab experiment for testing the stability of beet cell membranes using pH, many materials were used as follows. Obtaining a beet we punch out cores, using a cork borer. After washing the cores we put each one inside a separate test tube, and added a different pH solution in each one. After 3 minutes in these exposure solutions, we took the beet out with a dissecting needle. Then transferred each beet to a separate test tube containing deionized water. After 20 minutes in these diffusion solutions, we took the beets out with a dissecting needle and discard it. We then stirred each solution in the test tube with a stirring rod, and transferred it to a cuvette. A spectrophotometer was then calibrated, and used to measure the absorbance of each exposure solution, and diffusion solution.
By taking a sample size of 5, while still not particularly large it decreased the effect of random errors as an average was able to be calculated. Another strength was using the same size test tubes throughout the experiment. This made sure the surface area and exposure to oxygen in the air was kept consistent which would allow for more accurate results. A weakness of this experiment was that it was difficult to distinguish the exact point when the methylene blue had disappeared. As the top part of the test tube was exposed to oxygen in the air, the milk solution never went completely white and there was a blue ring on top of each test tube which stayed blue. It was also difficult to put the exact same amount of methylene blue into each test tube because you are not actually measuring it but rather just placing drops into the test tubes which is a little difficult to
I also predict that as the light is moved closer to the plant there will be more bubbles (oxygen) produced due to the increase of photosynthesis speed explained above. So in conclusion I predict that the more light intensity there is on the plant the faster the rate of photosynthesis there will be.
(2014) experimentally measured the changes in the honey bee colony performance and fitness due to chronic sub lethal neonicotinoids, thiamethoxam and clothianidin, exposure through diet. The study consisted of 24 honey bee colonies with two different sister-queens from different breeding populations, one from Germany (A. m. carnica) and another from Switzerland (A. m. mellifera). The bees were fed pollen with concentration of 5.0 ppb thiamethoxam and 2.0 ppb clothianidin (Sandrock et al., 2014). The results of the study were such that: there was a decline in the total population of adult bees by 28%, brood by 13%, decline in total production of honey by 29% and total amount of pollen collected by 19%, over two brood cycles of 1.5 months The honey bee colonies were able to recover and successfully survive in the winter of 3.5 months. However, over the one year period, the colony growth declined significantly due to increased queen supersedure and decreased swarming during the next spring (Sandrock et al., 2014). Overall, A. m. mellifera were more vulnerable to the exposure than A. m. carnica. These different results were most likely due to different honey bee ecotypes and differences in their genetics (Sandrock et al., 2014). Therefore, the study suggests that neonicotinoids have negative effects on the honey bee colony performance due to sub lethal
The sugar beet currently grown is far removed from the garden plant. Later the root became a popular vegetable, especially the red type of beet known as beetroot. In the second half of the eighteenth century the chemist Marggraf demonstrated that the sweet tasting crystals obtained from juice of beets and sugar cane were similar, this was the first step in developing beets into an industrial crop for extraction of sugar. Before that time nobody paid much attention to what gave the roots their sweetness. Beets with higher levels of sucrose were selected from a white fodder beet variety. The White Silesian variety is still considered to be the primary source of sugar beet germplasm grown today (Fischer 1989).
There are a few changes that should be made to the procedure so that the experiment could generate better results. More time should be allowed to dissolve the tablets as if they are not dissolved colour changes are harder to identify during the titration and also the results are less accurate. The acid used should also be more concentrated as a 0.5mol or 0.3mol would mean a smaller amount of acid would be required.
All cells are surrounded by a cell membrane, which has a semi-permeable phospholipid bilayer (Mitchell, 2015, Flinders University). A membrane is comprised of lipids, proteins and carbohydrates (Mitchell, 2015, Flinders University). Membrane permeability is determined by the structure of the membrane, meaning some larger substances will not pass through the membrane (Flinders University, 2015, p.36). Substances can enter the membrane passively (without the use of energy) or actively (requiring the use of ATP) (Mitchell, 2015, Flinders University). Beta Vulgaris (beetroot) contains a red pigment called Betalain, which is too large to pass
We initially cut six uniform barrels of beet utilizing a cork borer. We ensured that the majority of the barrels were a similar size. Next, we put the chambers of beet tissue hotel in a beaker and flushed them with tap water for two minutes keeping in mind the end goal to wash the betacyanin from the harmed cells at first glance. They were washed similarly, and a while later we disposed of the shaded flush water. Delicately, we put each of the beets into various, dry test tubes. While moving the beets we were mindful so as to make an effort not to cut, squash, or generally harm them. At long last we marked the test tubes 1-6. We utilized cold and hot medicines for various test tubes. For the cool treatment, we put 2 tubes in ice (5 and 6).
· The beetroot piece is then placed into a tube of 5 cm of distilled
To make it a fair test I will test each concentration three times and use the average. My tests will be accurate as I will be using a very accurate scale and precise syringes. To make my experiment accurate I will be using distilled water to make my sucrose solutions so there are no impurities that may affect my experiment and I will also measure my results to two decimal places. To make my experiment safe I will use goggles.
Interestingly, the effect of microwave- and conventional- blanching (90C) on red beet was studied by Latorre et al. (2012). They showed that integrity of the red beet cell wall was retained, when red beets were exposed to microwave blanching in water, and such treatment prevents red beet tissue damage from the heat transfer. However, direct exposure of microwaves causes significant shrinkage and excessive water loss from the red beet tissues (Latorre et al., 2012). Moreover, Latorre et al. (2013) further demonstrated that microwave blanching at constant 350 W (treatment: 5 minutes and venting: 1 minute) causes inactivation of 90% degradative enzymes, and increases the polyphenol content due to modification of red beet cell wall in such a manner under the conditions. The research group also concluded that raw beet possess thick middle lamellae without separation between the neighbouring cells and at tri-cellular junction corners, however, treatment of red beets by microwave blanching retains the contacts between the neighbouring cells with separations of middle lamellae mainly at corners, promoting hydrophilicity and macromolecular mobility of bioactive compounds, and conventional (90 C) and high power (> 900 MW) microwave blanching leads to
According to the BBC good food Guide, some safety issues with eating beets could lead to promoting beeturia. Beeturia is when the individual’s urine or stool turns into a red or pink state of color. If this happens, this doesn’t damage the human body. Factors affecting beeturia depends on the type of beet, planting season, preparation, and how the intestines are functioning. Other safety concerns
Beets are an extremely nutritious food choice that is also tasty and delicious. Beets can be eaten raw or cooked, but the raw pressed beetroot juice produces the greatest health enhancing effects. The bright red juice contains a substantial amount of antioxidants, naturally occurring nitrates, betaine and iron; all of these are super healthy ingredients that are particularly high in beets. There are many well known health benefits of eating beets. Just to list a few, beets are nature’s Viagra, high in vitamins and minerals, a high source of energy, they are known to cleanse the body, help with mental health, and used as a stomach acid tester. There is no food closer to the color of blood than the juice of a beet. Beetroot juice is specifically known for lowering blood pressure and purifying the bloodstream, but it also increases athletic performance by improving cardiovascular health and reducing inflammation in the body.