Permeability of beet cell membranesAn experiment to study how temperature affects the permeability of beet cell membranesInterpretation of results:0°C20°C30°C40°C55°C0.240.280. 750.790.220.260.350.410 .81From 0°C to 30°C there is a gradual increase in absorbency which shows that with increasing temperature the cell wall and cell membrane are denatured and allow the red beetroot pigment to escape in distilled water. As soon as the beetroot sample is placed in distilled water, diffusion occurs naturally, i.e. the net movement of molecules from an area of ​​high concentration (beetroot sample) to an area of ​​low concentration (distilled water). From 40°C onwards there is a sudden increase in absorbency, this is because the optimal temperature at which enzymes and cells can work is 37°C and as soon as this temperature is exceeded, the enzymes and cells denature and cease to work as effectively. Even if you lower the temperature again, the cell will not return to its original shape. Inside the phospholipid bilayer are proteins, and these proteins are made up of polypeptide chains that are joined together by hydrogen, hydrophobic, and peptide bonds. Once the temperature exceeds 40°C, the molecules vibrate so vigorously that the bonds are easily broken, thus creating holes within the cell wall and the phospholipid bilayer, and at...