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Investigation of the Movement of Pigment through Cell Membranes
Aim
The aim of the investigation is to identify the effect of temperature
of the movement of pigment through cell membrane of beetroot cells.
Prediction and Reasoning
[IMAGE]I predict that the temperature will effect the movement of the
beetroot pigment through the cell membrane. I believe an increase in
temperature would result in an increase in the amount of pigment being
released out of the cell. I base my prediction on the fact that an
increase in temperature would provide the pigment molecules with more
kinetic energy and therefore the rate of diffusion will increase.
The increase in temperature would also denature (damage or change the
characteristics of) the cell membrane resulting in more pigment being
lost. Allowing the pigment to diffuse more rapidly throughout the two
dimensional surface of the membrane.
In the diagram the pigment from the beetroot (section A) would pass
more readily into the water (section B) if it had more energy and also
would pass quicker if the membrane becomes denatured by the increased
kinetic energy of the molecules and the high temperatures.
Equipment
The equipment needed to carry out the experiment to a high standard
includes:
-Beetroot- To investigate the movement of pigment through the membrane
at different temperatures.
-Test Tube Racks- To ensure safety and hold the test tubes.
-Glass Marker- Helps to reduce inaccuracies and misunderstanding with
other specimen test tubes.
-250ml Beaker- To hold the distilled heated water.
-Cork borers- To cut through the beetroot and obtain a 5cm cylinder of
it.
-Thermometer-To accurately measure the temperature of the water.
-Bunsen Burner- To heat the water to 85 ºc.
-Gauze- For the heated beaker to sit on top of.
-Heat proof mat- To stop the table form catching fire.
-Tripod- To apply a safe distance between the beaker and Bunsen burner.
-Colorimeter- To show the concentration of the water once the beetroot
pigment has diffused.
-Ten Test Tubes- To hold each different sample.
3. Why are the crucible and lid heated at the beginning of the experiment before being weighed?
Osmosis Experiment Planning Aim: The main subject that I will be planning to investigate is the effects of a concentrated sucrose solution on potato cells on the basis of the Osmosis theory. Background knowledge: The plant cell and its structure To understand osmosis in detail I will need to explain the plant cell (which is the cell included in the osmosis experiment) and its cell membrane. Below I have a diagram of a plant cell: [IMAGE] Osmosis is about the movement of particles from a higher concentrated solution to a lower concentrated solution to create an ethical balance via a partially or semi permeable cell membrane. Osmosis in simple terms is the exchange of particles between the cytoplasm inside the cell and the solution outside the cell. What makes this exhange is the partially permable cell membrane.
Homeostasis is essential to the cell’s survival. The cell membrane is responsible for homeostasis. The membrane has a selective permeability which means what moves in and out of the cell is regulated. Amino acids, sugars, oxygen, sodium, and potassium are examples of substances that enter the cell. Waste products and carbon dioxide are removed from the cell.
4. Pour about 300mL of tap water into the beaker. Set up a hot-water bath using a hot plate, retort stand, and thermometer clamp. Alternatively, use a Bunsen burner, retort stand, ring clamp, thermometer clamp, and wire gauze.
1. Discuss the structure of the plasma membrane and explain the process of active and passive transport through the membrane.
· The beetroot piece is then placed into a tube of 5 cm of distilled
* We would have to leave one end open to fill it up with the different
Materials used in the experiment included 5-7 g of the potato tissue, 50ml of 2.0M phosphate buffer coffee filter and guaiacol dye.
Cellular membranes are complex mixtures of proteins and lipids. Cell membranes are composed of a phospholipid bilayer, consists of two leaflets of phospholipid molecules and their fatty acid chain form the hydrophobic interior of the membrane bilayer; and proteins that span the bilayer and/or interact with the lipids on either side of the two leaflets. Transmembrane proteins are the type of membrane proteins which span the entire length of the cell membrane. They are embedded between the phospholipids and provides a channel through which molecules and ions can pass into the cell. They enable communication between cells by interacting with chemical messengers. Membrane proteins were classified into two comprehensive categories- integral and
cm∆T where c is the specific heating capacity of water (4.17 Jg-1K-1) -m is the mass of water, in g -∆T is the change of temperature of the water Apparatus Apparatus I will use Size of the apparatus Value /quantity distill water / >3 litres, as much as possible* thermometer 0-110C thermometer 1 measuring cylinder 100 cm3 1 electronic balance correct to 2 decimal places 1 Bunsen burner / 1 draught shielding each approx. 20cm x 20cm 5 metal calorimeter *** 4 clamp about 1 meter 6 spirit burner with wick / 4 match/wooden stick / as many as possible burner cap / 4 tile as big as possible 1 Propan-1-ol / half filled the spirit burner * Butan-1-ol / half filled the spirit burner * Butan-2-ol / half filled the spirit burne * Cyclohexanol / half filled the spirit burner * ***-I will find out in preliminary test *-Half filled the spirit burner because alcohol should be away from
It could me improved by taking extra care when cutting the beetroot, however using a different kind of equipment instead of a knife should make the cutting more accurate. The water baths were well controlled, and the thermometers helped to control the desired temperatures. the water baths I think were accurate enough but having two thermometers in each bath maybe would have helped to be hold the temperature readings more accurate. We were not given any instructions either to shake or not to shake the test tubes with the coloured solutions before inserting them in the spectrophotometer to read the absorbance. By shaking each test tube a certain number of times before putting it in the spectrophotometer could have improved the accuracy of the of absorbance of the solutions.
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.
The handle of the kettle look simple and is curved with balance” (Abdulaziz . par 5). These unique design elements that Bernhs created combined gave the kettle a industrial design look to them, balanced yet very modern and trendy during that time period. The last design standard of industrial design was the use of technology in this product. This technology used inside the kettle was a very innovative design; there was no product like it. In fact, according to collections.com, in the Inside of the kettle there was electric wiring, and it ran along the inside of the kettle. This technology heated the liquid up (either tea or coffee) in the kettle just by plugging it into the wall (collections .par 1). This innovative industrial technology made it possible for people’s lives to be easier, it allowed people to use this appliance anytime and anywhere. Looking at this invention, this was a unique industrial artifact because it was not only a household appliance that convenient to use anywhere, it was also a stylish statement piece in any household. This is an example of form follows
The Effect of Solute Concentration on the Rate of Osmosis Aim: To test and observe how the concentration gradient between a potato and water & sugar solution will affect the rate of osmosis. Introduction: Osmosis is defined as, diffusion, or net movement, of free water molecules from high to low concentration through a semi-permeable membrane. When a substance, such as sugar (which we will be using in the experiment we are about to analyse), dissolves in water, it attracts free water molecules to itself, and in doing so, stops them from moving freely. The effect of this, is that the concentration of (free) water molecules in that environment goes down. There are less free water molecules, and therefore less water molecules to pass across a semi-permeable membrane, through which sugar molecules and other molecules attached to them are too big to diffuse across with ease.
Let’s find out first what it is plasma membrane and its function. The plasma membrane is the boundary between the cell and its environment. It regulates what enters and exits the cell. Plasma membrane plays a vital role in protecting the integrity of the interior of the cell by allowing only selected substances into the cell and keeping other substances out. It also serves as a base of attachment for the cytoskeleton in some organisms and the cell wall in others. Thus the cell membrane supports the cell and helps in maintaining the shape of the cell. The cell membrane is primarily composed of proteins and lipids. While lipids help to give membranes their flexibility and proteins monitor and maintain the cell 's chemical climate and assist in the transfer of molecules across the membrane.