Factors affecting beet root cell membrane

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SUMMARY

This discussion focuses on the factors affecting beet root cell membrane integrity, specifically examining the impacts of pH levels (2, 4, 6, 8, 10), ethanol concentrations (1%, 25%, 50%), and detergent concentrations (1%, 5%). The results indicate that as pH approaches neutral (pH 7), both the distance of color diffusion and the intensity of color decrease. This suggests that optimal pH levels may stabilize the cell membrane, while higher concentrations of ethanol and detergent disrupt membrane integrity more significantly.

PREREQUISITES
  • Understanding of cell membrane structure and function
  • Knowledge of pH scale and its biological significance
  • Familiarity with the effects of solvents on cellular components
  • Basic laboratory skills for conducting experiments
NEXT STEPS
  • Research the effects of pH on cellular membranes in plant cells
  • Investigate the role of ethanol as a solvent in membrane permeability
  • Explore the impact of detergents on cell lysis and membrane integrity
  • Learn about experimental design in biological research
USEFUL FOR

Students in biology or biochemistry, researchers studying plant physiology, and educators looking for practical examples of cell membrane studies.

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Hi. I am currently doing an experiment regarding to the factors affecting beet root cell membrane. Some of them are pH (2,4,6,8,10) , Ethanol (1%, 25%, 50%) and Detergent(1%, 5%). I've seen that different pH, different concentration in ethanol and detergent each has different results in both terms of color and distance. I am wondering how this could happen. And it seems like the more the pH "get closer" to pH 7, the shorter the distance and the less concentrated the color. Can anybody help me with these?
 
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