EFFECTS OF ACIDS AND BASES ON ANTHOCYANIN Pratim Patel AP Biology Period 3+4 October 22nd, 2015 INTRODUCTION Anthocyanin is a large organic molecule found in the leaves of red cabbage[1]. The effects of acids and bases onto anthocyanin was observed. This study will explain how a change in pH will effect anthocyanin. The experiment was aimed to provide insight into how anthocyanin can change in different states, and how it will react to an acid or to a base. It was hypothesized that as the pH of anthocyanin changed, the color and odor of the molecule would change. MATERIALS AND METHODS Equipment All materials including a beaker, a hot plate and burner pad, beaker tongs, mortar and pestel, large purple cabbage leaves, pH test strips, a pipette, …show more content…
Purple cabbage leaves were ground into a pulp, and were boiled. After the water turned deep purple, the anthocyanin extract liquid was filtered into the Ehrlenmeyer. The graduated cylinder was filled to the top of the scaled area with the extract. Four pellets of KOH were added. 20 drops of HCL were added. The mixture was swirled gently until color bands appeared. The sections of the graduate and the colors were recorded. The pH for each section was …show more content…
These bands were also different colors and pH levels. The bands were ordered from bottom to top, most basic to most acidic. This was partly due to the fact that the KOH was solid and landed at the bottom. The bands of color, especially the green and purple were the result of the denaturation and blending of the color. The color of anthocyanin was changed by the level of acid or alkali. These molecules can tell you the pH of any substance [2].The higher the proportion of H+ ions when comparing H+ and OH-, the lower the pH would be [3]. The bonds of the organic molecule are also generally weak [4]. This leads to the relative ease with which the molecule seperates into different colored
The purpose of the experiment is to determine the ID of an unknown diprotic acid by establishing its pKa values. The first phase is to determine the unknown diprotic acid by titration, which is a technique where a solution of known concentration is used to determine the molecular weight. While the second phase involved seeing how much NaOH needed to standardize diprotic acid.
Experiment #3: The purpose of this experiment to test the chromatography of plant pigments the alcohol test strip test will be used.
The pigment line of the sample leaf was extracted by repeatedly rolling a coin along a ruler edge that held the leaf 1.5-2cm from the bottom of Whatman #1 chromatography paper. Subsequently, a saturated environment was created to ensure that the solvent was separated by placing the beaker containing the rolled Whatman paper with the sample line on the outside into a mason jar containing the separation solvent, and sealing both compartments.
The very first step of my experiment is to get all the equipments and materials I need. What I need for this experiment are six kinds of berries I chose, enough yeasts, x-ray machine and materials for comet assay. The first step of my experiment is to give berries to the yeast. I will give berries to yeast by blending the berries using the blender, and then whiz it, so I can add the juice from the berries to the yeast. While I am doing my experiment I will have to decide how much juice I add to yeast. Then after adding the juice I will x-ray the yeast with the x-ray machine, with the help of an adult. After x-raying the yeast I will use the comet assay technique to see if it damages it or no. My final step is to collect the data.
First there are a few materials needed to take an impression. The main ingredient is the alginate. Four or five table spoons of alginate are just enough to get the job done. A mixing bowl capable of holding at least three cups of the mixture is also needed. A spatula is needed for mixing the ingredients together. Another import...
Materials used in the experiment included 5-7 g of the potato tissue, 50ml of 2.0M phosphate buffer coffee filter and guaiacol dye.
Measuring cylinder to measure small amounts of fluids. Pipette to gather small amounts of fluids. Test tube holder to hold test tubes. 2. Molar Salt solutions to submerge potato chips in.
Potato 2. Standard sugar solution (1molar) 3. Wash bottle 4. Test tubes and test - tube rack 5. Cork borer-size (4mm diameter) 6.
In our Biology Lab we did a laboratory experiment on fermentation, alcohol fermentation to be exact. Alcohol fermentation is a type of fermentation that produces the alcohol ethanol and CO2. In the experiment we estimated the rate of alcohol fermentation by measuring the rate of CO2 production. Both glycolysis and fermentation consist of a series of chemical reactions, each of which is catalyzed by a specific enzyme. Two of the tables substituted some of the solution glucose for two different types of solutions. They are as followed, Table #5 substituted glucose for sucrose and Table #6 substituted the glucose for pH4. The equation for alcohol fermentation consists of 6 Carbons 12 Hydrogens 6 Oxygen to produce 2 pyruvates plus 2 ATP then finally the final reaction will be 2 CO2 plus Ethanol. In the class our controlled numbers were at Table #1; their table had 15 mL Glucose, 10 mL RO water, and 10 mL of yeast which then they placed in an incubator at 37 degrees Celsius. We each then measured our own table’s fermentation flasks every 15 mins for an hour to compare to Table #1’s controlled numbers. At
Enzymes act as a biological catalase by increasing the rate of reaction by lowering the
It changes from blue to red with acids but loses its colour in the presence of certain chemicals, one of which is vitamin C. DCPIP solution can be used to test for the presence of vitamin C in foods. Hypothesis Orange juice has the highest content of vitamin C. Citrus fruits have a higher content of vitamin C. The orange and lemon juice contain more vitamin C than the pineapple juice. Furthermore, as lemons are more acidic than oranges, I predict that the orange juice will contain more vitamin C than the lemon juice. Vitamin C affects, the ph the more vitamin C the higher the ph. Variables Independent Variables Different fruit juices (Pineapple, orange and lemon).
== § Test tubes X 11 § 0.10 molar dm -3 Copper (II) Sulphate solution § distilled water § egg albumen from 3 eggs. § Syringe X 12 § colorimeter § tripod § 100ml beaker § Bunsen burner § test tube holder § safety glasses § gloves § test tube pen § test tube method = == = =
2. In the large beaker, put water and boil it completely. After that, remove the beaker from heat. 3. Sample tubes (A-D) should be labeled and capped tightly.
How Temperature Effects the Movement of Pigment Through Cell Membranes Abstract The experiment below displays the effects of temperature on the pigment in uncooked beetroot cells. The pigment in beetroot cells lies within the cell vacuole and is called anthocyanin, each vacuole is surrounded by a tonoplast membrane and outside it, the cytoplasm is surrounded by the plasma membrane, therefore the foundation of this experiment lies with the temperature at which the membranes will rupture and therefore leak the pigment. To do this a series of uncooked beetroot cylinders will be exposed to different temperatures and then to distilled water at room temperature (24ºC). The colour of the distilled water is the variable here which will show us, using a colorimeter what temperature the membranes splits using the transmission of the water (light passing directly through and the absorbency (light getting absorbed by the anthocyanin molecules).
Vargas, F; & Lopez, O (2003). Natural colorants for food and nutraceutical uses. CRC Press, Boca Raton pp. 35-49, 257-277.