What does boiling do to vegetables?

Conclusion: The graph shows a inverse proportional kindred betwixt the time and the number of drops required to decolourise the DCPIP consequence: the long-run the sneak is boiled, the less drops are needed. The graph shows the subject that readying hat on food: because of the boiling, vitamins are lost. The injustice 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 piece in many foods, especially in plants. Lack of this vitamin in the fast, everywhere a prolonged period of time exit 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 different vegetables is much beneficial for humans if consumed fresh. Evaluation: The experiment h as be the aim and supposition: through boiling, vegetables loose vitamins. But dismantle so, there were a few weaknesses in this experiment. One of the primary(prenominal) weaknesses office be that we did non count accurately the number of drops. We apply a pipet to suck up water and wreak drop by drop to the DCPIP solution.

But sometimes we might be possessed of squished to sonorous the pipette and drop a bigger amount therefore we should have, therefore we had to approximate the number of drops that were added. To answer this experiment to a greater extent accurate we could have done a titration, and in stead of criterion the drops needed to be a! dded, we would have measured the millilitres. Another weakness would be collect to the leafs that were used to boil. For the experiment, we used a green cabbage which has leafs ordinarily tightly compacted. If you want to get a liberal essay, roll it on our website: OrderCustomPaper.com

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