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Why does the colour leak out of cooked beetroot
Member rating: No Rating | Words: | Submitted: Tue Oct 17 2006
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Why does the colour leak out of cooked beetroot? Aim: To use beetroot to examine the effect of temperature on cell membranes and relate the effects observed to membrane structure.redistribute Objective: To immerse beetroot for a constant period in water at varying temperatures. Hypothesis: An increase in temperature will damage and denature the membrane and cause the substances contained within it to leak out. Introduction: The purpose of a cell membrane is to control the transport of substances moving into and out of a cell. The membrane is an extremely thin layer (8 to 10 manometers (nm)) thick, which is partially permeable. It consists mostly of lipids and proteins. The lipids found in cell membranes belong to a class known as triglycerides, so called because they have one molecule of glycerol chemically linked to three molecules of fatty acids. The majority belong to one subgroup of triglycerides known as phospholipids. Despite their many differences...
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