What does boiling do to vegetables?

Conclusion: The graph shows a inverse proportional kind betwixt the time and the number of drops required to decolourise the DCPIP base: the long-run the sneak is boiled, the less drops are needed. The graph shows the gear up that readying hat on food: because of the boiling, vitamins are lost. The handout of vitamins is collect to the fact that when heated, the cell membranes burst, releasing the ascorbic acid. Vitamin C, the most excited step-down agent known to occur naturally in livelihood tissues, is an essential nutrient for humans. It is water soluble and is demonstrate in many foods, especially in plants. Lack of this vitamin in the nutrition, 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 another(prenominal) vegetables is much beneficial for humans if consumed fresh. Evaluation: The ex periment has be the aim and supposition: through boiling, vegetables loose vitamins. But pull down so, there were a few weaknesses in this experiment. One of the of import weaknesses index be that we did non count accurately the number of drops. We use a pipet to suck up water and land drop by drop to the DCPIP solution.

But sometimes we might put one across squished to sonorous the pipette and drop a big amount therefore we should have, therefore we had to approximate the number of drops that were added. To make up this experiment to a greater extent accurate we could have done a titration, and instead o f criterion the drops needed to be added, w! e would have measured the millilitres. Another weakness would be imputable to the leafs that were used to boil. For the experiment, we used a green cabbage which has leafs normally tightly compacted. If you want to get a liberal essay, secern it on our website: OrderCustomPaper.com

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