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
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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.
Results:
Colour Intensity Scale 1 2
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
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
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.
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
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
Once materials were set on the table, each member of the experiment put safety goggles on, and kept them on for entire duration of the experiment. The 4 test tubes obtained, were filled with 5mL of 3.0% H202, and 3mL of water. For organizational purposes, each beaker was labeled with the initials of a member of the group.
* Use thermometer to measure the temperature of the water in the beaker using Celsius unit. Record measurement in Data Below.
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
Introduction: Cell membranes contain many different types of molecules which have different roles in the overall structure of the membrane. Phospholipids form a bilayer, which is the basic structure of the membrane. Their non-polar tails form a barrier to most water soluble substances. Membrane proteins serves as channels for transport of metabolites, some act as enzymes or carriers, while some are receptors. Lastly carbohydrate molecules of the membrane are relatively short-chain polysaccharides, which has multiple functions, for example, cell-cell recognition and acting as receptor sites for chemical signals.
It would be difficult to keep the temperature constant for this amount of time so we put the boiling tube with the bathing solution into a beaker of water at the required temperature. This insulted the bathing solution so that it stayed at the right temperature for the full 2 minutes. Some groups did not do this so over the 2 minutes the temperature was not exact. If the bathing solution was not at the correct temperature the results may not be as reliable. Using an electronic thermostatic water bath would keep the temperature of the bathing solution constant during the 2 minutes and therefore the results would be more reliable.
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
The material used for testing was HDPE. Two sample types were used, one quenched in water and another cooled slowly at a rate of 1°C per minute.
There were three test tubes in which the experiment was held. A relatively equal sized portion of raw potato (this contained the enzyme [a biological catalyst] hydrogen peroxidase) was placed in each tube. Then, enough water to cover the potato was added. Proceeding this, each of the test tubes were assigned a temperature; cold, room temperature or warm (this was written on the tag so that they were not confused). The test tube destinated ‘cold’ was placed in a ice bath for five minutes. At the same time, the ‘hot’ test tube was placed in a hot water bath for five minutes. Meanwhile, the room temperature test tube sat at room temperature for five minutes. When the five minutes were over, the test tubes were returned to the rack (so that they were able to be observed). Then, the test tubes were allowed to sit at room temperature for five more minutes. Once that period of time was over, 2 ml of hydrogen peroxide (the substrate) was added to each tube.
Next, fifteen drops of potato juice were added to each test tube. Simultaneously, ten drops of Hydrogen Peroxide (H2O2) were added in all test tubes at the same time. All test tubes were gently shaken to mix the solutions and put to rest. After three minutes, the height of the bubbles of the three test tubes were measured at the same time. Then, the test tubes were exposed to different temperatures.
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