Can Different Temperature Effect the Cell Membrane

Table of Contents Abstract admittance Aim Hypothesis Material Method Results Discussion Conclusion? Abstract The aim of this experiment was to wait on whether different temperatures will affect the cell membrane, thus would then releases the majestic pigments out of the vacuole which causes the leakage of the royal liquid.? Background Information The outermost layer is the cell wall, which is present only in plant cells and is make up of a carbohydrate called cellulose and to a fault has new(prenominal) protein substances embedded within it.The cell wall is a rigid layer and gives geomorphological stability to the cell and also limits the permeability of large substances into and out of the cell. at heart the cell wall, surrounding the cytoplasm is the cell membrane which is a semi-permeable membrane consisting of a phospholipid bilayer. The bilayer consists of phospholipids which arrange themselves so that the hydrophobic ( urine hating) tails are shielded from the surround ing water. The heads of the molecules are hydrophilic (water benignant) and face the water.Overall, the cell membrane acts to discriminatingly allow substances to move into and out of the cell and maintains the cell potential. Proteins within the membrane act as molecular signals allowing the cells to communicate with each other and other substances outside the cell. approximately 70% of the cell membrane is actually protein. The cytoplasm of the cell has a number of organelles, although there is superstar in particular that the vacuole. Vacuoles act to store food for the plant and also assist in structural stability of the plant along with the cell wall.The vacuoles in plant cells are normally larger than those institute in animal cells and contain a fluid called, cell sap. This fluid is rich in nutrients and other substances and is surrounded by a membrane called the tonoplast, separating it from the cytoplasm. The tonoplast is similar in composition to the cell membrane. Bio logical pigments, also known as pigments or biochromes are substances produced by living organisms that have a colour resulting from the selective colour absorption. The pigments in common beet are betalain pigments they are located in the vacuole of the cell.They are named after the beet family of plants, but are also found in fungi. In the petals they are thought to attract pollinating insects and whitethorn be present in seeds/fruits to encourage birds to eat them and so spreading around the seeds. When a beetroot in het, it tampers with the cell membranes. A membrane is made of a phospholipid bilayer. These are formed because the phospholipids that make it up have a hydrophilic (water loving) head and a hydrophobic (water hating) tail. The tails pack together, exposing only the heads to the water.This is the phospholipid bilayer. The beetroot pigment is used commercially as food dye. It motleys colour when heated so can only be used in ice-cream, sweets and other confectiona ry, but it is both cut-rate and has no known allergic side-effects. Aim To investigate whether different temperatures can damage and denature the plasm cell surface membrane of beetroot cells. This would then release the beetroot pigments out of the vacuole which causes the leakage of the majestic liquid. Hypothesis Beetroot in hotter water will release its pigments to a greater extent than beetroot in ar mored combat vehicle water.The hotter water should break more vacuoles containing the pigments which will make the water appear to be more purple. stave the colder water will still have pigments throughout the water, and therefore will be scarcer. Materials -x6 Test furnish -x1 Chopping Board -x1 Serrated Knife -x1 Corer -x6 Skewers -x2 Beetroot -x3 Test organ pipe Rack -x1 Wooden Test Tube Holders -x1 Bunsen Burner -x1 Match Box -x1 Cork Mat Method 1. Use the corer to get equal cylindrical pieces of beetroot 2. Cut pieces to same size if they are unequal 3. Skewer the beetro ot through the centre of attention . Rinse the skewers of beetroot 5. Fill the turn up underpasss to half way with water 6. Place beetroot skewers into test tube and test tubes into test tube holder. Cold 1. Put in fridge and freezer 2. crawfish out after chosen time, and record your observations. Hot 1. Put over a hot flame and a purple flame 2. Remove after chosen time, and record your observations Results TemperatureColour of WaterColour of Beetroot Room Temperature 23C Rich and Dense PurpleDeep Red Not visible through water Fridge 10C Partially reddish purpleHot Pink Freezer-9CVery light pink barely any change in the colourVery deep red Blue Flame 100C A deep, rich redNormal purple colour Discussion Beetroot in hotter water will release its pigments more than beetroot in cooler water. The hotter water should break more vacuoles containing the pigments which will make the water appear to be more purple. Meanwhile the colder water will still have pigments throughout the water, and therefore will be scarcer. The possibleness was supported by the results as the beetroot in the hotter water did release more pigments than the beetroot in the colder water.Some problems that came to attention were the exact sizes of the beetroot pieces could not be made the exact same size. Even though cutting them side by side of each other did make them look similar, the sizes were off still. The experiment as brought sight to what can happen when a fruit or vegetable or unfold is heated in water will do. The water colouring process will accelerate more than twice as fast and that could provide big opportunities in some companies. A flaw in the experimental design was that attention wasnt given to the material of test tubes that were used.A glass test tube was used for the beetroot that was frozen in the freezer while in fact a credit card test tube should have been used because the glass test tube could not flex to the elaboration of the water in the test tube and so res ulting it to crack. Conclusion In conclusion, the hypothesis was supported as the beetroots pigments were release more in the hot water more than the cold water did. The hotter water made the beetroot cell vacuoles to burst, releasing the pigments, thus colouring the water.