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…
paper towels, KOH pellets, HCL dropper bottle, water, graduated cylinder, filter setup with funnel, and Ehrlenmeyer flask were obtained from room 879, North Brunswick Township High School. Testing the effects of different pH levels on Anthocyanin 200ml of water were boiled.
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…
tested. RESULTS When the base KOH and acid HCl were added to anthocyanin, the molecule distributed into bands of different colors and pHs. The bands formed by pH levels. The yellow band was the most basic, with a pH of 12, and settled to the bottom. The pink band was the most acidic, remaining at the top of the cylinder. It had a pH of 2. In the experiment, it was observed that the more acid that was added, the more pink color was obtained. In the middle of the pink and yellow bands was the green band, which had a pH of 9. It was neither more acidic, or more base, and so remained in the middle. When the base was added, it sunk directly to the bottom because it was a solid. When the acid was added, It was added to the top. The KOH, when dissolved into anthocyanin, turned yellow, as observed when the KOH pellets were dropped inside. CONCLUSION When the base and the acid was added to the anthocyanin, the molecule broke apart into bands.
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
bands. References 1. Konczak, Izabela, and Wei Zhang. "Anthocyanins—More Than Nature's Colours." Journal of Biomedicine and Biotechnology. Hindawi Publishing Corporation, n.d. Web. 22 Oct. 2015. 2. "Water Treatment Solutions." PH and Alkalinity. N.p., n.d. Web. 22 Oct. 2015. 3. " HowStuffWorks. HowStuffWorks.com, n.d. Web. 22 Oct. 2015. 4. "CHEMISTRY II: WATER AND ORGANIC MOLECULES." CHEMISTRY II: WATER AND ORGANIC MOLECULES. N.p., n.d. Web. 22 Oct. 2015.
Experiment #3: The purpose of this experiment to test the chromatography of plant pigments the alcohol test strip test will be used.
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.
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.
Introduction Within the cells of a beetroot plant, a pigment is held within the vacuole of a beetroot cell, this pigment gives the beetroot its red/purple colour. If a cell is damaged or ruptured in a beetroot and the cell surface membrane ruptures, the pigment 'drains' from the cells like a dye. It is this distinction that can be employed to test which conditions may affect the integrity of the cell surface membrane. The pigments are actually betalain pigments, named after the red beetroot (beta vulgaris) it breaks down at about 60ºC. They replace anthocyanins in plants.
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...
Enzyme peroxidase is essential in any cell metabolic reaction as it breaks down the harmful hydrogen peroxide to harmful products in the body. The report analyzed its effect on changes in temperatures by determining the optimum temperatures and the effects of its reversibility. Through the method of extracting the enzyme by blending it with potato tissue in phosphate buffer, the effects were analyzed on the effect of the dye guaiacol and the activity measured under different temperatures. The optimum temperature was obtained at 22.20C and above this temperature, the enzyme was denatured. Conclusively, increase in temperature increases
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.
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
This experiment demonstrated the ability of agarose gel electrophoresis to separate the mixture of dyes into their individual components by the application of a combination of dyes to the same sample well. The experiment effectively demonstrated that the dyes where different in structure, energy, and composition. Most of the dyes where negatively charged at neutral pHs and only one with positive charge. The positive charge one moved an opposite direction compared to the other dyes.
When it is time for me to fill out any form that asks me to check my ethnicity I become confused. My confusion comes from the difficulty of not finding my ethnicity on one of the boxes and the assumption of others who sees me differently. The assumption of me being either from India or Bangladesh becomes an astonishing revelation when I say that I am not from either country. I identify myself as Guyanese Indian. I was born in Guyana by native Guyanese parents. However, my grandparents and great grandparents originated from Kolkata India. They were slaves who worked on sugar plantations in India and then transported to European colonies to continue their work.
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 = == = =
Vargas, F; & Lopez, O (2003). Natural colorants for food and nutraceutical uses. CRC Press, Boca Raton pp. 35-49, 257-277.