RP4- EFFECT OF ALCOHOL ON CSM OF BEETROOT Flashcards
Why is it important all beetroot discs were washed before experiment
to remove any excess pigment
to show any pigment released is due to effect of alcohol
describe a suitable control and why is it necessary
water instead of alcohol
beetroot discs on their own
to compare effect with alcohol
to show alcohol causes the pigment to leak
why did you shake test tubes every minute
increase contact of all surfaces with alcohol
why did you pour alcohol immediately into clean test tubes
make sure all discs were in contact with alcohol for same length of time
why did you not used cooked pigment
denatures proteins in cell membrane
cooking=damges plasma membranes
alot of pigment released during cooking
describe a way to keep beetroot at 25 degrees
use thermometer to maintain temperature
2 variables to control in this experiment
length AND diameter of beetroot
time of beetroot in solution
how to reduce uncertainty
use different instrument with smaller intervals
