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The effect of temperature on the loss of red dye from beetroot cells.
Member rating: No Rating | Words: | Submitted: Mon Jan 12 2004
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The effect of temperature on the loss of red dye from beetroot cells Results table Beetroot Average % Temperature 'C A B C D Transmission 0 98 98 95 99 97.50 10 100 98 99 99 99 20 100 96 97 98 97.75 30 92 96 98 95 95.25 40 92 94 95 95 94 50 80 78 87 55 75 60 16 16 18 15 16.25 70 12 12 18 3 11.25 Interpretation of results: The cell membrane functions as a semi-permeable barrier, its function is to isolate the inside of the cell from its environment, allowing a very few molecules through it while keeping the majority of chemicals inside the cell. All cells have membranes, the beetroot membrane is made up of phospholipids, these phospholipids are arranged on the membrane along with the intrinsic and extrinsic proteins. Each phospholipid consists of a hydrophobic tail of 2 fatty acids and hydrophilic phosphate head. These phospholipids are aligned tail to tail so the hydrophobic tails point inwards and have no contact with water, where as the hydrophilic heads on the inner and outer surface of the membrane has contact with water. The intrinsic proteins act as carriers across the membrane and as passive...
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