Effect of Stress on Beet Cells

The Effect of Temperature on Beet Cell Membranes Introduction In this lab, we are going to expose how the test of temperature affects fresh beetroots. We have come to learn that cellular telephone membranes organize the chemical activities of cells. All cells are make of plasma membranes, often c alled fluid mosaics. It is sometimes described as a mosaic because it is made of protein molecules that are embedded into phospholipids. Phospholipids are the main structural support of the membrane and the proteins perform most of the functions of a membrane.To noticeher they form boundaries or barriers between the cell itself and its surroundings, like the membrane of an egg. Plasma membranes also rule what substances come in and issue and also dispose of the cells waste. The membrane itself is composed primarily of phospholipids. Phospholipid molecules have cardinal parts and form a sheet that has ii layers, called a bi-layer. They are made up of two fatty acids which make up th e tail end and the head is phosphate group.The head of this molecule is hydrophobic, which crocked it is attracted to water and their tail is hydrophobic which means they dislike water. Together they form a bobby-pinned shaped barrier. Listed under is my hypothesis for this experimentation. I hypothesize that thermionic vacuum tube 1 at 70 c the colour in fervency of leaked betacyanin will be 10. I hypothesize that tube 2 at 55 c the twine intensity of leaked betacyanin will be 8. I hypothesize that tube 3 at 40 c the color intensity of leaked betacyanin will be 6. I hypothesize that tube 4 at 22 c the color intensity of leaked betacyanin will be 0.I hypothesize that tube 5 at 5 c the color intensity of leaked betacyanin will be 8. I hypothesize that tube 6 at -5 the color intensity of leaked betacyanin will be 10. Method The first thing that I did was cross off severally test tube with physical bodys 1-6 and listed all(prenominal) corresponding temperature on the label. I cut sixer divisions of beet in the measurements that were cookn and rinsed them under tap water for 2 minutes. I then patted them with a root towel to get off the excess water. I kept the pieces of beet in the paper towel while I got the other items ready.For the cold treatment I typeset one piece of beet in each beaker (5 and 6) and put tube 5 in the refrigerator and tube 6 in the freezer. I left them in on that point for 30 minutes. later on 30 minutes, I cover each one with the equal amount of tap water and let them soak for 20 minutes. After 20 minutes I took each beet out of the test tube, threw the beet away, but save the colored water so I could chart later. For the direction temperature and toothsome treatments I put each piece of beet into its marked test tube. For tube 1 (70c), I had to simmer water to get it to the correct temperature.I put the piece of beat into the beaker of water and waited one minute, I took it out and put it in beaker one, covered it wi th room temperature water and waited 20 minutes. Beet 2, 3 and 4 were all conducted the same way. I put the correct temperature of water into the beaker, let the beat soak for one minute, took the beet out of the beaker and covered with tap water in the test tube for 20 minutes. After 20 minutes I discarded all the beets so I could record my findings with the colored water that was left behind. ResultsFrom doing this experiment I make that the more than speech patternful environments you subject an item to the differently they act. It is cause and reaction. In tube number one the color intensity leak was at a ten, the highest number on the chart. I found that the heat seemed to open the pores of the beet to let the dye permeate the water. In tube 2 the color was at a 7. The water was still warm enough to allow the dye molecules to cast through the membrane. In tube 3, the water was at 40. This is still warm but not the color was not nearly as intense as the previous tube.The nex t tube charted was tube number 4. The beet was subjected to a temperature of only 22c. That temperature I would chart as room temperature. I found that the least amount of dye was leaked from the beet. For the cold methods I concluded that the amount of betacyanin that escaped from the cell membrane was intense, like the hot treatment results. I concluded that it didnt have to be hot temperature stress to release betacyanin. supply number 5 was placed into the refrigerator and the take of dye that permeated the water was charted at a 6.Tube 6 was placed in the freezer and was documented at a level of color intensity of a ten. Also, when the tube was pulled from the freezer the specimen has noticeably changed. It has a slight white, about white frost or texture to it. Please see attachment and table below. Test Tube numberTreatment CColor Intensity (0 10) 170 10 255 7 340 5 422 1 55 6 6-5 10 discourse I believe the result came out the way they did because of level of stress I pu t the beet through. When damage is done to a cell membrane it affects the entire vegetable.When the beet was put in much(prenominal) hot temperatures the cell membrane started to break down and leak the hue through the cell wall, since the cell is semi-permeable. Like we spoke about in our text book, the cell membrane lets small molecules to pass through. When the beet was heated to 70c or cooled to -5c it was subjected to much more stress that at a normal room temperature, which the beet is grown and stored at. The various temperatures make the beet release its pigments. The extreme hot and cold acted as energy for the beet to release the red dye.The structures need to have a unchangeable environment in invest to establish their structure. My hypotheses were correct, for the most part. My numbers were not exact, but I had the oecumenical idea of what I thought would happen. I thought that the more stress you put on to a beet the great amount of pigment you would receive out of it. I figured that beets were stored at room temperature so if you put them in water that was the same temperature as the room it wouldnt cause stress on the membrane, hence the least amount of pigment leakage. I was surprised at the amount of pigment that came from the beet.When I first cut the beet the pigment was all over the cutting board and the knife, not to mention by hands. Accuracy is key. Unfortunately, no matter how hard we strive to do things perfectly sometimes there are variables that can affect how the results are derived. In my experiment, I tried to cut each beet with precision. It is almost impossible to cut each beet the exact same and this could have jolly affected how my beets reacted to each session. The larger the surface of the beet the more pigment the beet has in it to release. other variable could also be the freshness of the beets.My beets where purchased 1200 kilometers and two countries away from where I did the experiment and werent passing firm li ke they should be. After doing research, I found that the older the beet is the more pigment it has. That could give me not as true of a reading. The last variable I could have experienced was the temperature of the room. The twenty-four hours the experiment was held it was 1c outside , so the heater was running full speed all day. I think the experiment could have had more true results if the room was at a more normal temperature.I think while doing the experiment the beets could have dried out slightly from the advertize in the house being so warm. When working with patients you need to understand the symptoms they have in order to serve well them. Lets say I had a man with cancer come into the infirmary and I was in charge of monitoring his hassle level. If the man was on two different pain medications I would need to realise how the two medications worked with each other in order to successfully help him. I would have to know how Morphine worked with Aspirin or how Motrin i nteracted with Tylenol.Having done this experiment, it has helped me understand how there is cause and effect to everything that we do on a daily basis. If I gave the man 10 ccs of Motrin I can give him a Fentanyl lozenge later in the day if he is still in pain. That way I keep the side effects, such as nausea, to a minimum without overdoing the amount of morphine I give him. Also doing this experiment has given me the faith in myself to know that I can take action and do experiments, charting, researching and investigation if I want to know why something happens the way it does.