Question

When beetroot cylinders are washed and then kept in cold water, the anthocyanin do not come out. This indicates that the plasma membrane is
A. Permeable to anthocyanin
B. Impermeable to anthocyanin
C. Differentially permeable to anthocyanin
D. Dead structure

Answer 1

Hint: Let us first look into how the gender of an organism is seen. The cells from females contain two X chromosomes, while the cells from males contain an X and a Y chromosome. Sometimes individuals are born with sex chromosome aneuploidies, and the sex of these individuals is always determined by the absence or presence of a Y chromosome.

Complete answer:
Beetroot contains the pigment anthocyanin. The cell vacuole in fruits and flowers is where it can be found. In extreme temperatures it plays a protecting role to the plants.

When beetroot cylinders are washed and placed inside cold water the leakage of anthocyanin will be none because plasma membrane is impermeable to anthocyanin.
The anthocyanin is able to absorb light in the blue-green wavelengths and it allows the red wavelengths to be scattered by the plant tissues and make these organs visible to us as red.
They are naturally occurring pigment which is common in all the human diet and a favorable one too.

Therefore the correct answer is 'Impermeable to anthocyanin' for the above question.

Note: Anthocyanin possesses antidiabetic, anticancer, anti-inflammatory, antimicrobial, and anti-obesity effects, as well as prevention of cardiovascular diseases (CVDs).
These are present in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanins are the derivatives of anthocyanidins upon addition of sugars. They are odorless and moderately astringent.
The risk of toxicity from the food supply is minute given the low bioavailability of anthocyanin.
The anthocyanin extraction by conventional method comes with a few disadvantages such as long extraction times, the use of large amounts of organic solvents and low extraction yields.
There was a significant loss of anthocyanin during cooking: roasting resulted in the greatest decrease (94%), followed by steaming (88%), pan-frying (86%) and boiling (77%).