1.) When a cut of sugar beet is simply added to the water, little pigment is seen.
2.) When a steamed cut of sugar beet is mixed with water, a concentrated amount of pigment leaks at the bottom. Steaming increased cell membrane fluidity, so some anthocyanin molecules freely passed through.
3.) When a cut of sugar beet was added to water, and then subjected to a warm bath, the pigment spread to all of the water in the test tube. Anthocyanins themselves get excited by the warm bath, forcing them out of the cell.