The effect of temperature on the beetroot membranes
Aim of the research: The aim of this investigation is to determine what kind of effect will the increasing temperature have on the plasma membrane of a beetroot cell.
Introduction
The beetroot contains a red pigment that is kept in the cells by the membranes. If the membranes are damaged, the pigment “betalain” will leek out.
The amount of pigment that leeks out can be assessed, as “betalain” will colour any water that surrounds the cell. If the water with the beetroot slices is heated at different temperatures, then will the temperature have any affect on the colour of the solution?
Hypothesis
I think that more red pigment will be released as the temperature increases.
When the beetroots slices in the water are heated, the high temperature will provide more kinetic energy.
The increase in energy will make the molecules inside the beetroots slices to move faster. The fast movement will probably cause damage and break the cell membrane allowing the red pigment to vanish out of the cells.
Temperature (C°) Color of beetroot waters Color intensity(arbitrary units)
0 Faint crème color 0.02
20 Darker crème color 0.02
40 Pink with a red mix 0.06
60 dark red 1.00
80 Orange red .65
100 Yellow/orange .14
Table 1: Observations of the colours of beetroot waters from my data (group 5)
Temperature(C° ± 5.0 C°) Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 Mean SD
0 0,03 0,01 0,13 0,05 0,02 0,00 0,01 0,04 0,04
20 0,04 0,01 0,06 0,00 0,02 0,01 0,00 0,02 0,02
40 0,09 0,05 0,06 0,15 0,06 0,00 0,03 0,06 0,04
60 1,45 0,56 0,90 0,84 1,00 0,05 0,59 0,77 0,40
80 1,45 0,62 2,00 0,65 0,65 0,74 0,87 1,00 0,49
100...
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... some groups had got different leakage of the pigment in the test tubes with water. 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.
Using the calorimeter, we firstly needed to calibrate the machine; to do this we took a tube of distilled water and tested it; we knew that this should measure 0 because distilled water is completely transparent. We could have done this with any known reference sample. Once we had calibrated the machine we could then test the real samples for their transparency, we tested all five of these samples a total of three times each. Between each different concentration of solution sample we had to re calibrate the machine using the distilled water again, so in total we did 20 colourimetry tests. We gained three results for each concentration of sample and then calculated an average from these three results; these are shown in the table below.
The increase in temperature will therefore increase the rate of reaction. As this is the variable I am measuring I will not keep the temperature constant and therefore I will be varying it. Volume of water- if the volume of the water is increased there is more likelihood that there will be more collisions.
3.) Divide your 30g of white substance into the 4 test tubes evenly. You should put 7.5g into each test tube along with the water.
However, the increased temperature of the new acid solution was at a greater temperature than the ambient temperature and the temperature of the water. This suggests that some of the results obtained were partially due to the fact that some of the heat energy of the acid was transferred to the water, as well as the hydration of ions present in solution. An improvement would be to create the solutions of desired concentration and allow them to reach thermal equilibrium with the surroundings. This would allow more accurate results and the allow for the assumption that the temperature change observed during the experiment would only be due to hydration of
In the second experiment with the green color, I can safely conclude that the color green in this case is very soluble and we would need longer filter paper, perhaps more time to safely separate the different colors that make up the color green.
Experiment #1: The purpose of this experiment is to investigate the effects of baking soda and light intensity on the rate of photosynthesis of green spinach leave through the observation of floating disk.
... not limited to photoselective ones, with plant responses differing, even among cultivars of the same plant (Stamps, 2008). Because it is a relatively new technology concept, it requires further research to demonstrate and elucidate the effects of coloured shade nets. The above experiment is an example of the research that can be undertaken to confirm the effects of light colour on spinach beet cicla cultivation.
The sugar beet currently grown is far removed from the garden plant. Later the root became a popular vegetable, especially the red type of beet known as beetroot. In the second half of the eighteenth century the chemist Marggraf demonstrated that the sweet tasting crystals obtained from juice of beets and sugar cane were similar, this was the first step in developing beets into an industrial crop for extraction of sugar. Before that time nobody paid much attention to what gave the roots their sweetness. Beets with higher levels of sucrose were selected from a white fodder beet variety. The White Silesian variety is still considered to be the primary source of sugar beet germplasm grown today (Fischer 1989).
(2014) experimentally measured the changes in the honey bee colony performance and fitness due to chronic sub lethal neonicotinoids, thiamethoxam and clothianidin, exposure through diet. The study consisted of 24 honey bee colonies with two different sister-queens from different breeding populations, one from Germany (A. m. carnica) and another from Switzerland (A. m. mellifera). The bees were fed pollen with concentration of 5.0 ppb thiamethoxam and 2.0 ppb clothianidin (Sandrock et al., 2014). The results of the study were such that: there was a decline in the total population of adult bees by 28%, brood by 13%, decline in total production of honey by 29% and total amount of pollen collected by 19%, over two brood cycles of 1.5 months The honey bee colonies were able to recover and successfully survive in the winter of 3.5 months. However, over the one year period, the colony growth declined significantly due to increased queen supersedure and decreased swarming during the next spring (Sandrock et al., 2014). Overall, A. m. mellifera were more vulnerable to the exposure than A. m. carnica. These different results were most likely due to different honey bee ecotypes and differences in their genetics (Sandrock et al., 2014). Therefore, the study suggests that neonicotinoids have negative effects on the honey bee colony performance due to sub lethal
* Size of potatoes * Diameter of each potato tube * Time in sugar solution We need to make sure in both experiments the fair test lists are used and the procedures are carried out. This needs to be done otherwise my results will not be accurate and will look odd. Method: Firstly we got out all our equipment.
· The beetroot piece is then placed into a tube of 5 cm of distilled
We initially cut six uniform barrels of beet utilizing a cork borer. We ensured that the majority of the barrels were a similar size. Next, we put the chambers of beet tissue hotel in a beaker and flushed them with tap water for two minutes keeping in mind the end goal to wash the betacyanin from the harmed cells at first glance. They were washed similarly, and a while later we disposed of the shaded flush water. Delicately, we put each of the beets into various, dry test tubes. While moving the beets we were mindful so as to make an effort not to cut, squash, or generally harm them. At long last we marked the test tubes 1-6. We utilized cold and hot medicines for various test tubes. For the cool treatment, we put 2 tubes in ice (5 and 6).
According to the BBC good food Guide, some safety issues with eating beets could lead to promoting beeturia. Beeturia is when the individual’s urine or stool turns into a red or pink state of color. If this happens, this doesn’t damage the human body. Factors affecting beeturia depends on the type of beet, planting season, preparation, and how the intestines are functioning. Other safety concerns
The rejected material from red beet processing plant comprises of red beet peels, crown, stalks, and beet greens (Figure ). As shown in stream of Figure, these by-products can be subjected to microwave blanching (350 W, 5 mins) to degrade peroxidases (POD), and improve the extraction yield of bioactive compounds. However, there are no evidences in the literature demonstrating the effect of microwave blanching on the red beet pomace residue.
Beets are an extremely nutritious food choice that is also tasty and delicious. Beets can be eaten raw or cooked, but the raw pressed beetroot juice produces the greatest health enhancing effects. The bright red juice contains a substantial amount of antioxidants, naturally occurring nitrates, betaine and iron; all of these are super healthy ingredients that are particularly high in beets. There are many well known health benefits of eating beets. Just to list a few, beets are nature’s Viagra, high in vitamins and minerals, a high source of energy, they are known to cleanse the body, help with mental health, and used as a stomach acid tester. There is no food closer to the color of blood than the juice of a beet. Beetroot juice is specifically known for lowering blood pressure and purifying the bloodstream, but it also increases athletic performance by improving cardiovascular health and reducing inflammation in the body.