BIOLOGY

INVESTIGATORY
PROJECT

EFFECT OF
CAFFEINE ON
PLANT
GROWTH

BY :
2022 -2023
Aniruddha
Kulkarni
XI A
 CERTIFICATE

This is to certify that P Bhavana Bhat of CLASS 11 has

successfully completed his biology project ‘Presence of Red
pigments – Anthocyanin and Betacyanin” prescribed by the
Central Board of Secondary Education towards the partial
fulfilment of AISSCE course during the academic year 2023-
24.
This project Is certified to be the bonafide work of the student.

DATE:

. .
Teachers in-charge Internal Examiner

. .
External examiner Principal

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 ACKNOWLEDGMENT

Firstly, I would like to thank the director Mr. Vijai Krishna

Rajagopal and our principal, Mrs. Vasuma S Achar for giving
this wonderful opportunity.
I would like to express profound gratitude to our biology
teacher, Mrs. Roopa Laxmeshwar and lab assistant Mr.
Chandru for their invaluable support, encouragement
supervision and useful suggestions throughout this project
work.

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 INDEX
SL.NO TITLE PAGE.NO

1 AIM 5

2 INTRODUTION 6

3 MATERIAL REQUIRED 8

4 PROCEDURE 9

5 OBSERVATION 10

6 CONCLUSION 12

7 SCOPE FOR
IMPROVEMENT
8 PRECAUTIONS

9 PHOTO GALLERY 13

10 BIBLIOGRAPHY 14

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 AIM

To detect the presence of red pigments – Anthocyanin from

red hibiscus and Betacyanin from beetroot and understand
their function in plant physiology by analyzing their
characteristic features in different surroundings.

5
 INTRODUCTION

1. ANTHOCYANIN –

Anthocyanins are naturally occurring compounds, member of

the flavonoid groups This group of pigments are relatively small
and diverse being responsible for the attractive colours, red and
purple to blue in many plants. They are predominantly found in
wines, tea, nuts, fruits, cocoa, cereals, honey, olive oil,
vegetables, blackcurrant, red cabbage, red radish, dragon fruit
and black carrot. Anthocyanin apparently plays mainly two
major roles at different developmental stages and biological
functions. They provide defence against the damaging effects of
UV irradiation in plants and protect them from many oxidants.
Presence of pigments in flowers and fruits seems to provide
attraction for pollination and aiding seed distribution, it also
provides antiviral and antimicrobial activities.

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2. BETACYANIN –

Betacyanin, an alkaloid that is found in the Cayophyllales

taxonomic group, completely substitutes anthocyanins, and
apparently takes over it’s function Betalains are water soluble
nitrogen containing pigments, which provide red violet-
betacyanin, and the yellow-betaxanthins, colours to some fruits
and vegetables.
Red Beet, Swiss chard, Amaranthus, Cactus pear, pitahaya, and
some tubers are some of the products that provide belatains to
our diet.

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MATERIALS REQUIRED
 Test tubes
 Beakers
 Petri dishes
 Graduated cylinders
 Tripods and wire gauze
 Test tube holders and tongs
 Spatula for stirring
 Measuring cylinder
 Red Hibiscus [ Anthocyanin]
 Beetroot or dragon fruit [ Betacynin]
 Mortar and Pestle
 2 N NaOH
 China dish

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 PROCEDURE
 The petal or fruit is first sundried until it is dehydrated
and is grinded to obtain a fine powder or paste.

 The grinded extract is diluted in water and left for a week

to be concentrated and obtain a pigment solution for
further analysis.

 The extract is stirred periodically until a concentrate is

obtained.

 Later, the solution is filtered and further concentrated by

heating .

 An aliquot of 1 ml of 2N NaOH is added to 2ml each of the

extract and is further heated upto 100degree Celsius for
about 5 mins.

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 OBSERVATION
 extract and is further heated upto 100degree Celsius for
about 5 mins.

10
 CONCLUSION
 extract and is further heated upto 100degree Celsius for
about 5 mins.

11
 SCOPE FOR
IMPROVEMENT
 extract and is further heated upto 100degree Celsius for
about 5 mins.

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 PRECAUTIONS
 Handle glassware carefully ensuring that it doesn’t break

 Use tongs for heating the solutions carefully

 Leave the solutions undisturbed for observing proper color

change

 Ensure to make exactly 2 N NaOH solution since slight

variations can cause difference in result.

 Remove impurities before grinding process to ensure

accurate result

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Photo Gallery
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 BIBLIOGRAPHY

 Research gate - Extraction, characterization and

biochemical analysis of betacyanins

 Frontiers - Betacyanins and Anthocyanins in Pulp and

Peel of Red Pitaya

 National Library of Medicine - Identification and

Determination of Betacyanins in Fruit Extracts

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