What does boiling do to vegetables?

Conclusion: The graph shows a inverse proportional family relationship betwixt the time and the number of drops required to decolourise the DCPIP etymon: the long-run the sneak is boiled, the less drops are needed. The graph shows the imprint that readying hat on food: because of the boiling, vitamins are lost. The passing of vitamins is collect to the fact that when heated, the cell membranes burst, releasing the ascorbic acid. Vitamin C, the most antiphonal step-down agent known to occur naturally in livelihood tissues, is an essential nutrient for humans. It is water soluble and is entrap in many foods, especially in plants. Lack of this vitamin in the sustenance, everywhere a prolonged period of time go forth superstar to the development of scurvy; low levels of this vitamin in the diet is also important for its antioxidant properties. This concludes that cabbage, as well as new(prenominal) vegetables is much beneficial for humans if consumed fresh. Evaluati on: The experiment has proven the aim and supposition: through boiling, vegetables loose vitamins. But regular(a) so, there were a few weaknesses in this experiment. One of the main(prenominal) weaknesses faculty be that we did non count accurately the number of drops. We utilise a pipet to suck up water and confuse for drop by drop to the DCPIP solution.

But sometimes we might occupy squished to sonorous the pipette and drop a large amount therefore we should have, therefore we had to approximate the number of drops that were added. To make this experiment to a greater extent accurate we could have done a titrati on, and instead of criterion the drops need! ed to be added, we would have measured the millilitres. Another weakness would be referable to the leafs that were used to boil. For the experiment, we used a green cabbage which has leafs unremarkably tightly compacted. If you want to get a liberal essay, set up it on our website: OrderCustomPaper.com

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