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 .81 From 0°C to 30°C there is a gradual increase in absorbency which shows that as the temperature increases it denatures the cell wall and cell membrane and allows the pigment to beet from seeping into the distilled water. As soon as the beet sample is placed in distilled water, diffusion occurs naturally, that is, the net movement of molecules from a region of high concentration (beet sample) to a region of low concentration (distilled water). From 40°C there is a sudden increase in absorbency, because the optimum temperature at which the enzymes and cells can work is 37°C and as soon as you exceed this temperature the enzymes and cells become distorted and stop working as effectively. Even if you then lower the temperature again, the cell will not return to its state. original form. Within the phospholipid bilayer are proteins, and these proteins are made up of polypeptide chains linked together by hydrogen, hydrophobic, and peptide bonds. Once the temperature rises above 40°C, the molecules vibrate so energetically that these bonds break easily and thus create holes in the cell wall and phospholipid bilayer, et al....