1_homeostasis_beetroot

Observations and results:

cut into smaller quarters) || Darkest-5 || Clear || 4 || 79.8 ||
 * Tube || Content (all 4ml) || Prediction || 0 min || 15 min || Spectrometre results ||
 * A || Water || Lightest-1 || Clear || Lightest-1 || 95.8 ||
 * B || 25% alchohol || 2 || Clear || 3 || 92.5 ||
 * C || 50% alchohol || 3 || Clear || Darkest-5 || 39.5 ||
 * D || Hot water (90-100 degrees C) || 4 || Clear || 2 || 90.6 ||
 * E || Water (with beet root slices

Our results show that the alchohol had the most effect in increasing the osmosis occuring in the beet root and the water, followed by increasing the exposed surface area of the beet root to the water and finally temperature. Tube B had only 25% alchohol, and it was clearer than tube E, indicating that the amount of alchohol also affects how much osmosis takes place.

Precautions taken: We cut the edge of the beet root before beginning the real measuring and cutting so the very first slice wuld be straight. Also, we ensured that the cuvette was dry before placing the solution in. When we put the beet root into the various solutions, we started from A and ended with E when we started the time and followed th same order when we ended the time so all the set-ups had almost exactly 15 minutes each.