Effects of Temperature on Beetroot Cell Membranes
Background Information: A cell membranes is a thin structure that surrounds the whole cell. It contains the cytoplasm of a cell. The cell membrane is made up of hydrophilic region and a hydrophobic region. The hydrophilic region likes water, it is on the outside of the cell, the hydrophobic region is the inside of the cell where its protected from H2O. The cell membrane’s outer surface lets larger molecules into the cell. The inner surface deals with proteins that are important for development and cellular function. The cell membrane contains specific proteins and lipid components that enable it to perform its roles for the cell or organelle. A cell membrane can perform many different …show more content…
After 90 seconds the test tube was removed and the water in the test tube was tipped out. 10ml of tap water was then added to it and then left to stand in the test tube rack.
The beaker was then heated to 65c. The burner was then turned off and the water’s temperature was left to rise to 70c. 5 beetroot slices where then added to the test tube labelled 70c, then water was added to the slices just to cover them. The 70c test tube was then placed into the beaker with the water’s temperature at 70c for 90 seconds. After 90 seconds the test tube was removed and the water in the test tube was tipped out. 10ml of tap water was then added to it and then left to stand in the test tube rack.
The beaker was then heated to 75c. The burner was then turned off and the water’s temperature was left to rise to 80c. 5 beetroot slices where then added to the test tube labelled 80c, then water was added to the slices just to cover them. The 80c test tube was then placed into the beaker with the water’s temperature at 80c for 90 seconds. After 90 seconds the test tube was removed and the water in the test tube was tipped out. 10ml of tap water was then added to it and then left to stand in the test tube rack.
After 30 minutes the test tubes were shook and then held against a white background in a well lit room. The colour of each solution was recorded.
Colour Intensity Scale 1 2
Using a thermometer we observed the measurement of the water “H2O” in the beaker, and it resulted in an initial temperature of 20 ⁰ C.
Observations: During the experiment, bubbles were present from the water in the electric water baths that were set at temperatures of 50 degrees Celsius and 60 degrees Celsius. This is because the water has passed its boiling point and began to boil. The glucose powder had a white color. The yeast powder had a mild yellow color. When the glucose solution was mixed with water, it gave a clear color. When glucose solution was mixed with the yeast, it produced a murky yellow color. Bubbles also arose when CO2 was being lost in the experiment under each desired temperature.
Abstract: This experiment introduced the student to lab techniques and measurements. It started with measuring length. An example of this would be the length of a nickel, which is 2cm. The next part of the experiment was measuring temperature. I found that water boils around 95ºC at 6600ft. Ice also has a significant effect on the temperature of water from the tap. Ice dropped the temperature about 15ºC. Volumetric measurements were the basis of the 3rd part of the experiment. It was displayed during this experiment that a pipet holds about 4mL and that there are approximately 27 drops/mL from a short stem pipet. Part 4 introduced the student to measuring
The purpose of my experiment was to see if the temperature of water would effect the defusing of food coloring. My hypothesize was that the warm water would defuse the food coloring the fastest because in warm water molecules move faster. My supplies where an apron, canning jars, red food coloring, goggles , a thermometer and a graduated cylinder . I filled each of the two jars with 90 mL of water, one with cold water and then one with hot water. The first jar (hot) had the temperature of 110 degrees Farenhiegt and the other jar (cold) had a temperature 52 degrees Farenhieght. As an observation I noted that the jar with the cold water had formed condensation on the jar because the air was warmer then the water. I put one drop of food
In this lab, we are going to learn how the stress of temperature affects fresh beets. We have come to learn that cell membranes organize the chemical activities of cells. All cells are made of plasma membranes, often called fluid mosaics. It is sometimes described as a mosaic because it is made of protein molecules that are embedded into phospholipids. Phospholipids are the main structural support of the membrane and the proteins perform most of the functions of a membrane. Together they form boundaries or barriers between the cell itself and its surroundings, like the membrane of an egg. Plasma membranes also control what substances come in and out and also dispose of the
Our team was given the temperature of 37 degrees celsius. For this experiment we will be looking for any bubbles and measuring air change in a submerged cylinder. Our hypothesis stated: “At 37 degrees celsius the enzyme would have affected the catalase
Secondly: The samples were only placed in the water bath for five minutes and as soon as any samples were removed the temperature
After part three, clean the test tubes by correctly disposing of the substances in the waste bin under the fume hood and then proceed to clean with soap so that the test tubes can be used for part three. Part three of the experiment involves effect of temperature on reaction rate. The steps for this experiment are like the previous ones, except change in temperature for the same amount of substances. In this part, four temperatures (4° C -ice bath, 23° C -room temperature, 37° C - body temperature water bath and 60° C - water bath) will be tested to see the difference in reaction
Test tube 1, at 0 degrees Celsius had 400mL of ice and water. This beaker was placed on the table. Test tube 2, at 23degrees Celsius required no bath, to maintain room temperature, therefore test tube 2 was kept on the rack. Test tube 3, at 37 degrees Celsius was placed in the water bath that was already prepared by the professor. The final test tube at 55 degrees Celsius was also placed in the water bath that had been on the side bench.
For our experiment, we first filled three beakers up with water in different temperatures, such as; warm, room temperature, and ice. We then added three drops of red dye and placed one stick of celery in each beaker with water and red dye. We then waited 10 minutes, took the temperature again, which showed change and then we waited 10 more minutes. After
Using a 5 mL pipet, exactly 5 mL of distilled water was added to each of ten test tubes. The level was marked with a masking tape and the water was poured out. The test tubes were marked to their assigned temperatures (45°C, 40°C, 35°C, 30°C and 27°C).
In the second tube 1.0 mL turnip extract and 4.0 mL of hydrogen peroxide was added. A member of the group transferred test tube 1 into test tube 2, then the solution was poured into the cuvette. The cuvette was placed in the spec then closed the lid. A timer was set for 10 minutes and readings were recorded every 20
Some factors within the experiment that were beyond control were any individual differences in the potatoes, any contamination of the resources used (such as the tap water, peroxide, HCl, of NaOH), and any minor variations of temperature due the room temperature or tap water temperature. The experiment also initially had procedural issues with, despite a visible reaction, no product gasses displacing water in the measurement apparatus. The problem was decided to have been due to a leak in the system and was fixed by having a student physically maintain a good seal while the reaction was ongoing.