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Ankush Garg 8073 GCE A' Level CourseWork Auntie Val's Beetroot Problem When preparing her beetroot crop for pickling Auntie Val peeled the fresh roots and placed them into cold water. Once all the roots had been peeled the water was brought to the boil and simmered for 25 minutes. Auntie Val noticed that before cooking the water was a pale pink colour but after cooking the water had turned a very strong pink / purple. Hypothesis My Hypothesis for the reason that the water being boiled containing the beetroot turned a strong pink / purple from a pale pink colour; is because the variable for example the temperature affects the proteins in the cell membranes of the beetroot, which affects the permeability of the pigment and the cytoplasm across the membrane to leak out; resulting in faster diffusion. Similarly, people have also found the same hypothsis I have for example a person; James; who has...

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