Membrane Function Lab Planning – Hour 1, Group 7

Consider the following questions to help you get started:

  • What variable will you be testing (independent variable)?
  • What variable(s) will you be measuring (dependent variable)?
  • What variables will you hold constant (constant variable)?
  • What evidence would confirm that the stain has crossed the membrane?
  • How will you be confident in the validity of your results?
  • What will you use as a standard of comparison (control group)?

Use the comment form below to discuss the plan for your experiment.

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5 Responses to Membrane Function Lab Planning – Hour 1, Group 7

  1. Samanyu P. says:

    I think that we will be testing whether or not the yeast keeps the congo red. We will be measuring the difference between the living and dead cells. The constant would be the same brand of yeast and same brand of congo red. If the stain crossed the membrane then it will become red. We can be confident by testing this theory over and over again to get the best results. We will use normal yeast in water as the constant

  2. Imran B says:

    I think that we will be testing if the yeast keeps the congo red, and how long the yeast would stay in the effect of the congo red. We will be measuring how much dead and living cells there will be. The constant would be the yeast taking the effect of the congo red. The stain would cross through the membrane if the yeast turns red. We can be confident by testing this experiment until we get the correct results that we need. We will use yeast mixed with water as the constant.

  3. Makenzie I. says:

    The evidence that the stain has crossed the membrane would be that the whole cell would turn red but if the cell is alive then it will push out the dye from the inside leaving it white.

  4. Samanyu Pusuluri, Imran Bangash says:

    Based on our hypothesis, the congo red go tin the yeast cells through passive transport and out with active transport. Although, with boiled yeast the congo red was not taken out of the cell. We know this because cells cannot initiate active transport when dead. Sources of error: Amount of congo red, amount of water, not getting all the water from the covers, area of the yeast cells.

  5. Makenzie I. says:

    For our procedure we started with gathering the materials that we would need. The we created a control by inspecting the yeast in water with no congo red dye. We then proceeded to gather the results. For the next experiment we put the yeast mixture on the slide then added the congo red and then swirled it around with a toothpick. We did the next mixture by putting the dead yeast mixture on the slide. After that we gathered the results. Then proceed to put all results in a data table and create a conclusion.

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