Step 1 - Use a ruler and a scapel to cut the cylinder of beetroot into 15 discs of 2mm each. Make sure this is done on the white tile to so as to minimize the probability of hurting oneself and that one is holding onto the beetroot using the forceps.
Step 2 - Take three of the 2mm discs of beetroot and cut them further into small pieces by cutting each into quarters. Do this on the white tile provided again.
Step 3 - Rinse the cut beetroot in the beaker provided. Do this until the water is colorless. This is to ensure that the color in the beetroot before the experiment begins will diffuse into the water in the beaker so that it will not affect the results of the experiment later on.
Step 4 - Label the 5 test tubes as follow:
1. Test tube A - 4ml of water
2. Test tube B - 4ml of 25% alcohol
3. Test tube C - 4ml of 50% alcohol
4. Test tube D - 4ml of hot water (90 degrees to 100 degrees)
5. Test tube E - 4ml of distilled water
Measure the volume of the liquid to be poured into the different test tubes using the droppers provided. Ensure that each dropper is to be used for one type of liquid only. Hence, one dropper will be used to measure the water, one for measuring the 25% alcohol and one for the 50% alcohol.
Step 5 - Place 3 pieces of beetroot cut into 2mm into Test tube A, B, C and D. Place the remaining smaller cut pieces of beetroot into Test tube E. Transfer and handle the beetroot into the test tubes using the forceps.
Step 6 - Leave the beetroots in the test tubes left in the test tubes stand for 15 minutes. Use the stop watch to time the length of the experiment.
Step 7 - During the 15 minutes, set up the spectrophotometer.
Step 8 - To ensure that the results are reliable, fill a cuvette with water from the tap until the mark. Hold the cuvette by its rough sides (the sides with ridges) and not the smooth sides to prevent any fingerprints on the smooth sides that will affect the colorimeter and the results.
Step 9 - Make...