An Investigation to Find Out the Answer of How Would the Cooking Affect the Vitamin C Content of the Vegetable
* Hypothesis
The vitamin C content will be fewer in the cooked green pepper than the one hasn't * Objective
To investigate the effect of heating on the vitamin C content of green pepper. * Background (copy from the task sheet)and Biological principle * All fruits and vegetables contain a certain amount of vitamin C; also called ascorbic acid is a water-soluble vitamin that is necessary for normal growth and development. * the cooking process of green pepper will decrease the concentration of VC(ELABORATE) * Vitamin C is a reducing agent and can reduce DCPIP solution (a blue dye) to a colourless compound. The vitamin C content of the juices is measured by the amount of orange juice required to decolourize a fixed volume of DCPIP. The relative amount of vitamin C content of the juices is determined in this investigation. Independent variable | Dependent variable | Controlled variable | The three samples 1. uncooked green pepper 2. cooked green pepper 3. distilled water | No. of drops of sample needed to decolourize 1cmᵌ of DCPIP solution | 1. volume and concentration of DCPIP solution 2. temperature of the sample and DCPIP solution and the surrounding temperature 3. Same green pepper used | | Vitamin C content in samples represented by number of drops of sample needed to decolourize a fixed volume of DCPIP solution | 4. | Nature of green pepper (boiled /fresh) | | 5. | * Assumption * DCPIP is decolourized by the vitamin C but not by other substances present. * Change in vitamin C content is due to heating only. Apparatus | Quantity | Materials | Quantity | Test tube | 8 | Green pepper | 1 | Test tube rack | 1 | Distilled water | 100cmᵌ | Dropper | 4 | DCPIP solution | 10 cmᵌ | Measuring cylinder | 3 | 0.08% Vitamin C solution | 100 cmᵌ | Knife | 1 | | Muslin cloth | 4 | | Water bath | 1 | | Mortar and pestle | 2 | | * Procedure 1. Divide the green pepper into two
The vitamin C content will be fewer in the cooked green pepper than the one hasn't * Objective
To investigate the effect of heating on the vitamin C content of green pepper. * Background (copy from the task sheet)and Biological principle * All fruits and vegetables contain a certain amount of vitamin C; also called ascorbic acid is a water-soluble vitamin that is necessary for normal growth and development. * the cooking process of green pepper will decrease the concentration of VC(ELABORATE) * Vitamin C is a reducing agent and can reduce DCPIP solution (a blue dye) to a colourless compound. The vitamin C content of the juices is measured by the amount of orange juice required to decolourize a fixed volume of DCPIP. The relative amount of vitamin C content of the juices is determined in this investigation. Independent variable | Dependent variable | Controlled variable | The three samples 1. uncooked green pepper 2. cooked green pepper 3. distilled water | No. of drops of sample needed to decolourize 1cmᵌ of DCPIP solution | 1. volume and concentration of DCPIP solution 2. temperature of the sample and DCPIP solution and the surrounding temperature 3. Same green pepper used | | Vitamin C content in samples represented by number of drops of sample needed to decolourize a fixed volume of DCPIP solution | 4. | Nature of green pepper (boiled /fresh) | | 5. | * Assumption * DCPIP is decolourized by the vitamin C but not by other substances present. * Change in vitamin C content is due to heating only. Apparatus | Quantity | Materials | Quantity | Test tube | 8 | Green pepper | 1 | Test tube rack | 1 | Distilled water | 100cmᵌ | Dropper | 4 | DCPIP solution | 10 cmᵌ | Measuring cylinder | 3 | 0.08% Vitamin C solution | 100 cmᵌ | Knife | 1 | | Muslin cloth | 4 | | Water bath | 1 | | Mortar and pestle | 2 | | * Procedure 1. Divide the green pepper into two