Essay on Effect of Ethanol on Beetroot Membrane

Change in pH concentrations increases permeability of beetroot (‎Beta vulgaris) cell membranes indicated through color intensity using the spectrophotometer

In the beginning of this experiment, our TA added water, salt, and 75/25 hexane/acetone to spinach leaves to a blender and blended the mixture to assume equal amounts for each group and to avoid erros if each student had to do the blending. The addition of the water to the mixture allowed the it to separate into a distinct organic layer after being run in a centrifuge, which was available to be collected at the top of the centrifuge. Salt reduces solubility, which will force the organic parts of the mixture (the desired pigments for example) to separate into the organic layer at the top. Lastly, 75/25 hexane/acetone is added because this is a moderately polar solvent and will useful for both the non-polar and polar pigments present within the spinach leaves. A mixed solution of hexanes and acetone must be used because acetone is very polar, while hexane in very non-polar, and the spinach leaves contain both non-polar and polar pigments in them that are important in the extraction and for further analysis. The mixture was placed in the centrifuge so the solids in the mixture (mostly cellulose) could be separated from the liquids into separate distinct layers for further extraction and testing. In the tube, the organic substances separated into the top layer, whereas the water layer remains at the bottom of the tube below the solid layer made up of mainly cellulose.

The results increase steadily between 0°C and 45°C. There is a steep increase between 45°C and 65°C. This is the point when the proteins in the cell membranes are denatured causing gaps to form in the membrane, thus allowing more red pigment from the beetroot to diffuse into the distilled water.

Thus it forms holes, disrupting the membrane of the beetroot core which essentially prevents the betacyanin pigment from leaving the cell. Also, when exposed under heat, the cholesterol, glycolipids and phospholipids expand, putting pressure on the membrane from inside. The lipid part of the membrane will become liquid, making it open to leakage. The proteins in the membrane will denature, increasing the permeability in the surface. The combination of vibrating molecules and a denaturing membrane would disrupt the organized structure of the membrane. And eventually with a disrupted membrane, betacyanin pigment in the innermost compartment will leak out.

Plasma membranes are the physical barrier of cells, which are selectively permeable to allow the passage of materials such as nutrients, gasses and waste products (Flinders University, 2015). The steroid cholesterol contained in the plasma membrane increases the membrane fluidity at higher temperatures (Blicher et al., 2009). Beta vulgaris contains a pigment called betalain, which leaches out of the tissue when there is an increase in membrane permeability, this causes the solution B. vulgaris is in to turn red (Flinders University, 2015). The aim of this investigation was to determine the effect of temperature on Beta vulgaris plasma membrane permeability.

The aim of the sixteenth of November experiments was to observe how three different solutions with various sucrose concentration influenced osmosis in relation to three onion cells and the impact on the cells structure.

The effect of ethanol on yeast respiration Purpose: To use the phenolphthalein indicator to indicate the respiratory activity of yeast cells Hypothesis: The greater the concentration of ethanol, the slower the rate of respiration will be. Conclusion

The reason that ethanol kills cells in plants is twofold. Firstly, ethanol is permeable to cell membranes (Kinseth, 2006). Because of the nature of ethanol as a chemical is it able to get into the cell very easily through passive transport(Koszler, 2013). This disrupts the balance of the cells' aqueous environment (Morrow, 2009). It has also been shown that ethanol can disrupt the ion channels in the plasma membrane (Karp, 2006). These channels in the cell membrane help pump ions like calcium and potassium in and out of the cell which directly control how much water is pumped in and out of the cell, therefore being responsible for the creation of the hypertonic environment that causes programmed cell death (PCD) (Elbagoory, 2014). Secondly,

Beet root’s most prominent phytochemical is betaine. Betaine is known for its antioxidants, anti-inflammatory, and detoxification support in the body. Betaine may also support the livers ability to process fat. This may possibly prevent the accumulation of fatty tissues in the liver, especially in heavy drinkers, and it also may support healthy lipid levels.

Red beet (Beta vulagaris L.) is an indispensable crop of the Chenopodiaceae family. The crop is primarily cultivated for its edible roots and valued extensively for its colour [1]. In terms of total red beet production in Nova Scotia, the farm value has increased over the period of a decade by 292% to 342 tonnes in 2010 [2]. Interestingly, red beet is a crop of commercial importance i.e. exploited for production of natural colorants in food, decorative art, cosmetics and medicinal products []. E- The natural colorants from red beets was estimated to possess the market value of $1.45 billion in 2009, and demand of 40,000-50,000 tonnes, respectively [3]. Recently, other value-added products from red beet crop including, dried beet chips, fermented

Ethyl alcohol is the ingredient in liquor, beer, champagne, and wine that is intoxicating when ingested into the body. Ethyl alcohol is combined with different ingredients such as sugar, starches, and yeast to produce the appealing taste. Alcohol acts as a depressant that affects the central nervous system (Andrews, 2011). Liquor, beer, and wine are liquid substances that’s ingested through the mouth into the abdomen and filtered down through the bloodstream. Alcohol is metabolized in the liver by enzymes; however, the liver can only metabolize a small amount of alcohol at a time, leaving the remainder of the alcohol to circulate throughout the body (Levy, 2010). Alcohol dependence and alcohol abuse are often confused for being one in the same

In addition, it supports the argument that the tonoplast of a beet cell incurs sufficient betacyanin leakage, and therefore membrane damage, at extremely high temperatures and low temperatures. Table 2-2 demonstrates that the samples tested in conditions of 4°C, 40°C ,and 50°C have a much lower concentration of betacyanin than the original sample. Considering multiple cuts of beats had deposited betacyanin in a fixed quantity of water in the control group and the samples that were manipulated were taken from the control container with some of its pigment remaining in the container. The low concentration reading suggests that the cell was not effected enough by its environment to release additional betacyanin, resulting in a lower concentration reading than the control. At a temperature of 70°C the betacyanin concentration was greater than that of the control by a factor of approximately two, suggesting that at high temperatures the membrane is no longer functioning well enough to keep the betacyanin contained within the vacuole.

Beets are an excellent source of photonutrients, and betalains which is what gives the beets their beautiful colour. Betalains have been shown to provide anti-inflammatory, antioxidant and detoxification support. It also helps to lessen tumor cell growth in cancer of the the colon, stomach, lung, breasts, prostate and testis. Don't discard the beet greens they contain lutein and zeaxanthins which are carotenoids the promote eye health. Keep in mind that beets can cause beeturia, turning your urine a pink or red colour. Beeturia can cause problems metabolising iron so people experiencing iron deficiency or excess should contact their healthcare provider

Ethanol induced stress is a common problem for cells, luckily the function of certain genes within the budding yeast Saccharomyces Cerevisiae prevent that from mortally injuring the cell. It was supposed that GUF YKL222C was one such gene. The experiment performed, if this held true was that a GUF deleted strain of the yeast would not be able to cope with the stress induced by the ethanol. Both the deleted strain and normal strains were supposed to survive under no stress, and the wild type to survive under both conditions. If the hypothesis was found to be null, then the gene deletion would function just as well under stress as the wild type.

Data: Effect of Solute Concentration on Osmosis in Potato Cells (for the 6 groups of our class)