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Investigation into the rate at which beetroot dye diffuses through a cell membrane during a temperature controlled reaction.
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| Submitted: Mon Jun 28 2004
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March 2004 Investigation into the rate at which beetroot dye diffuses through a cell membrane during a temperature controlled reaction I am going to investigate the effect that water temperature has on the diffusion of anthocyanin through the cell membrane of a beetroot. I need to work out the optimum temperature for heating the beetroot so that the membrane does not break down and contaminate other parts of the salad. If the solution has a high concentration of anthocyanin it will be dark red and less light will pass through, this will be measured using a colorimeter. Temperature will be the independent variable, and the amount of red dye will be the dependent variable. I will conduct the experiment by increasing the temperature of the water surrounding the beetroot discs; I will use a range of different temperatures (20°C, 40°C, 60°C, 80°C and 100°C). In order to reach these temperatures I...
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