Beetroot Membrane Permeability Study

Moonshine, white lightning, mountain dew, hooch, homebrew, and white whiskey are terms used to describe high-proof distilled spirits that are generally produced illicitly. Moonshine is typically made with corn mash as the main ingredient. Liquor-control laws in the United States that prohibit moonshining, once consisting of a total ban under the 18th Amendment to the United States Constitution, now center primarily on evasion of revenue taxation on spiritous and/or intoxicating liquors, and are enforced by the Bureau of Alcohol, Tobacco, Firearms and Explosives of the United States Department of the Treasury; such enforcers of these laws are known by the often derisive nickname of "revenooers". History

The membrane permeability of Beta vulgaris is affected by ethanol solution Introduction Cell membranes are the semi-permeable membrane that surrounds all cells. It separates the extracellular environment from the intercellular environment. It is a phospholipid bilayer which contains various proteins, lipids and carbohydrates all serving different purposes. It is this structure which allows for the transport of nutrients, proteins and water. (Nature.com, 2014).

Additionally, it was difficult obtaining a piece of rhubarb that was thin and particularly red, therefore the effect could not be best observed in the cells. Part B: Design your own experiment Parts of this practical were taken and slightly altered from the following link http://www.markedbyteachers.com/gcse/science/investigate-the-effect-of-surface-area-on-osmosis-in-potato-tissue.html Aim: To observe the effect different surface area: volume ratios have on osmosis in potato tissue. Hypothesis: If the potato has a larger surface area: volume ratio, the quicker osmosis will take place and the larger the mass will be at the end of the experiment, therefore the difference in mass of the potatoes from the start of the experiment to the end of the experiment will be larger. Additionally, the potato pieces left in a saltwater solution will decrease in mass, whereas the pieces left in water will increase in mass.

For this lab I will be using water and sucrose to demonstrate the rate of osmosis. In this lab I will be exploring how temperature impacts the rate of osmosis by placing pieces of potato of equal size in solutions of different temperatures and observing the change in mass of potato after a given period of time. The change in mass will indicate the rate of osmosis.

Temperature: Temperature is one of the factors that affect osmosis, due to the existence of more kinetic energy as temperature increases meaning more effective collisions so we start by using temperature to maintain the same set temperature for each investigation performed by using a thermometer to monitor. Type of tissue: the type of tissue has a certain effect on rate of osmosis since the amount of glucose in each type of tissue differs. This will be controlled by using only one type of tissue which is the same potato. Materials: 1 large potato piece 1 cork borer 1 scalpel 1 clear plastic ruler 4 small

The sample that has been used is silver beet plants. It is not the same type of plant in my research therefore the results could differ. This source did help me to narrow down my research and increase my knowledge on the topic as it gave me an idea of what the conclusion could be in my experiment as I will also be using “grey water” (in my experiment it will be water that is polluted with detergents.) The source also gave me a clear indication on how to structure my experiment and what quantities must be used.

In this lab we used two processes called Diffusion and Osmosis. Diffusion is the movement of molecules from areas of high concentration to areas of low concentration. Diffusion is a process that requires no energy and involves smaller non-polar molecules. In Figure 1 you can see the molecules spreading throughout the glass from the area of high concentration, so that the areas with low concentration are filled evenly as well. The other process was osmosis.

The membrane permeability of Beta vulgaris is affected by ethanol solution Introduction Cell membranes are the semi-permeable membrane that surrounds all cells. It separates the extracellular environment from the intercellular environment. It is a phospholipid bilayer which contains various proteins, lipids and carbohydrates all serving different purposes. It is this structure which allows for the transport of nutrients, proteins and water. (Nature.com, 2014).

Diffusion and Osmosis Lab Report  By:  Jettica Williams  BIOL 1107 Lab  September 21, 2016  Prepared for Mrs. Fulford Lab Course  Page Break       The cell membrane act as a roadblock for cells.   The cell membrane has a very hectic job.   It restricts the access to what comes in and what goes out.   The bond the membrane shares with others is the idea of accountability.

Osmosis Lab Report Research Question: How does the change in the concentration of a sucrose solution affect the process of osmosis in a potato cell by measuring its mass? Background information: 1 Osmosis is the process by which a liquid passes through a semi-permeable membrane, moving from an area with a high concentration of water to a low concentration of water. There are various factors that affect osmosis such as: concentration, surface area and temperature. The concentration of solutions can affect the rate of osmosis, as there is more difference in the concentration of the solutions, which means osmosis, will take place quicker. Surface area could affect osmosis based on the ease by which molecules can get through the semi-permeable

There are various membranes and all have a variation of functions. The tonoplast in beets, contains a water-soluble red pigment called betacyanin, this pigment is what gives the beetroots is distinctive purpleish red color. The betacyanin is soluble in water and insoluble in lipids. This means that the pigment is contained in the vacuole of the cell while it is healthy.

A stronger presence of blue was noted at the end of one hour in tube two, with the Elodea, indicating that photosynthesis did occur rapidly. The two tubes in the dark changed to a yellow color, indicating a lower pH. Findings for experiment two did not support our hypothesis that temperature influenced bubble length, yet it appeared the type of substrate had a more direct impact on bubble length. Glucose and Fructose had the largest difference in bubble length from start to finish; all finings are shown in the tables and graphs

Commercial vinegar, Yamaha brand 0.1 mol/dm3, NaOH soloution Phenolpthalein indicator soloution (50.00 ± 0.5 cm3 ) cm3 burrete (250.00 ± 0.5 cm3) volumetric flask a (250 cm3± 0.5 cm3)

The 3 concentrations of enzymes were 0.5 ml, 1.0 ml, and 2.0 ml of turnip extract, while the substrate consisted of 0.1ml, 0.2 ml, and 0.4 ml of hydrogen peroxide. In a separate tube, the control was made up of turnip extract and guaiacol, known as the color reagent. This was recorded the absorbance every 20 seconds for 3 minutes.

This method which uses an internal standard and flame ionisation detector, is exact and more specific than methods usually used. The gas-liquid chromatography method determines ethanol clearly and separately from the other beverage components that would have interfered in other methods, without any distillation or need for a chemical reaction. Determination of ethanol is one of the most vital routine analysis in a current winery. This method provides frequent, rapid and accurate results are needed to regulate the quality of the wine from grape to bottle, as well as for state and federal government