Biology Internal Assessment: Beetroot Juice

Data Tables and Observation: Fill out the data sheet (below) for the experiment and submit with this form. Recording data carefully

Membranes are an important feature of plant cells and they act as a barrier that separates the interior of the cell from the external environment (Campbell et al., 2008). Each membrane layer is composed of a phospholipid layer, which is semi-permeable and possesses the ability to control the movement of diffusion. Within the centre of a cell, the vacuole that is responsible for storage and the maintenance of osmotic balance can be located. In this study, we are using beets to study these cellular structures. Beet is a plant whose cells contain a characteristic red pigment, called betacyanin. It is located in the vacuole, which is

he experimental variable in this experiment was the changing number of Alka Seltzer tablets that were put into the 250mL beaker of vinegar. Some of the control variables in this experiment were that the same beaker and thermometer were used for each trial, the same type of vinegar and Alka Seltzer were used for each trial, and the same amount of vinegar. The original Hypothesis was that more Alka Seltzer would increase the temperature of the vinegar was not correct. After analyzing the data it can be seen that for the first trial the temperature did not change as it stayed at 24 degrees Celsius before and during the reaction with 1 tablet, also for trial two with two tablets the temperature stayed the same at 23 degrees Celsius and did

The cell membrane (Plasma membrane) functions to provide cell support, cell stability and control entry and exit of materials from the cell. This study was conducted to test the effects of environmental conditions such as the on beet root cell membrane (Beta vulgaris). Five trials using varied pH concentrations were tested and absorbance rates were monitored. The experimental results showed that the protein function decreased sequentially when the pH decreased. This allowed the betacyanin dye to leak out which created the color that was needed to determine the intensity and therefore the effect of the circumstances. This supported the hypothesis that the more acidic or basic the environmental condition around the beet cell, the more permeable the, membrane indicated by color intensity. Pigment leakage in the solution was analyzed by using a spectrophotometer.

The purpose of this experiment was to investigate the effects of light intensity on the rate of photosynthesis in a Moneywort plant. By observing the plant in distilled water mixed with sodium bicarbonate, different light bulbs were targeted onto the plant. The measurement of the amount of bubbles present on the plant during the trial of the experiment enabled us to identify the comparisons between the activity of the light and the process of photosynthesis.

Beets also known as Beta Vulgaris, contain a pigment known as betacyanin that gives the beets its deep rich red color, it is water soluble and is stored in the vacuoles of the beet roots and stems. Because the betacyanin is a water soluble pigment is can not easily cross the cell membranes.

Again with the same temperatures of one degree, eleven degrees, twenty degrees, thirty degrees, and forty degrees. All the temperatures are in Celsius. The one degree C time is at 24.59 seconds, only two seconds off from the first trial. The eleven degrees C time has 20.39 seconds. At twenty degrees C, the data showed the time was 15.54 seconds. Thirty degrees C had the lowest time of the thirty degrees group, at 8.97. The last temperature was forty degrees C with the lowest time at 7.28 (See appendix two). All the data for trial two supports the hypothesis for this

The values of color absorbance are effective because color absorbance has a linear relationship with concentration values, which in turn, allows us to easily find concentration values for many solutions. Beer’s law describes this phenomenon since the absorbance is directly proportional to concentration. We observed that as the color absorbance increased, the concentration of the FeSCN2+ complex ion increased. This is because as the FeSCN2+ concentration increases, the blood-red color becomes darker due to more presence of the blood-red FeSCN2+ ion. Therefore, the color absorbance increases because there is more blue color absorbed by the darker red color. We then graphed the absorbance and concentration values and created a line of best fit. Using the line of best fit, we were able to predict the equilibrium concentrations of the FeSCN2+ solutions and find the change required to reach equilibrium. Since we already knew the initial concentration of FeSCN2+ and since we already found the equilibrium concentration of FeSCN2+, we can calculate the change in equilibrium. Using this data, we were able to calculate the equilibrium concentration of all of the species in this lab, since we already knew the change from the initial concentration to the equilibrium change. Q is less than K because there was no initial concentration of FeSCN2+, but after the system reached

I believe the result came out the way they did because of level of stress I put the beet through. When damage is done to a cell membrane it affects the entire vegetable. When the beet was put in such hot temperatures the cell membrane started to break down and leak the pigment through the cell wall, since the cell is semi-permeable. Like we spoke

2. Some of the outside variables that could have affected our outcomes for the experiment are the ambient temperature and how quickly the groups took the hot dogs out of the ice water to measure their temperatures. The ambient temperature was 28 degrees Celsius, the coldest temperatures of the hot dogs ranged from 35 to 37 degrees Celsius, so for the groups that measured their hot dogs’ temperature quicker, they gave their hot dogs a head start in the warming process. For groups that were not as quick with their measurements, their hot dogs starting warming up at a later time, so by the time the experiment was over, their temperatures would have been lower than the groups that measured quickly. We did not control these outside variables because we did not increase or decrease the room temperature by turning on the AC.

The room temperature was measured throughout the lab and kept constant at 24°C (+/- 1°C), as the lab was conducted during the same time of

When the beetroot sample is heated for a longer period of time, it is exposed to the vigorous and frequent vibrating molecules for a longer duration. This further disrupts the cell membranes making them more fragile, thus more pigment will leak out into the external solution. With more leakage of the betacyanin pigment, the % transmittance should be lower, indicating that the % of light that is able to pass through the beetroot solution should be less as duration heated increases.

Beetroot cells contain a red pigment, which is stored in the cell vacuole and a vacuole membrane to prevent this leaking out of the cell surrounds it. The outer of the cell is also surrounded by a membrane, which again helps contain the pigment inside the cell. In this experiment I aim to find out the relationship between the leakage of red pigment from a beetroot cell and the surface area. To do this successfully I will need to alter the surface area of the beetroot cells accurately and then measure if any and how much dye is let out. I can hopefully then look at my results and then find a relationship between the two factors and be able to explain exactly why any changes took place.

The purpose of this experiment was to test the effects that temperature, pH, and substrate

(6.2)Material and Methods in the process or exercise of measuring the starch we were used the following material and how we used them to conduct the experiment. Obtain seven tubes the material to be tested table 6.1 and then add seven to ten drops of iodine to each tube, and then record the color of the tubes contents in table 6.1