Plan and Design, butter vs margarine
Lab15
TITLE: Plan and Design
OBSERVATION: Cooked vegetables have less Vitamin C (ascorbic acid) than uncooked vegetables.
HYPOTHESIS: Heat speeds up the oxidation of vitamin C.
AIM: To determine if heat speeds up the oxidation of vitamin C in broccoli
APPARATUS AND MATERIALS: 2 broccolis, 1% dichlorophenolindophenol (DCIPIP), an electric Masticating juicer, burette, water , beakers, timer/ stopwatch, Bunsen burner, tripod, gauze, thermometer, 8 conical flasks, white tile, retort stand, funnel, electronic balance measuring cylinder, .
PROCEDURE: Obtain 2 samples of broccoli that is of equal weight and size. Use a Bunsen burner as a heat source and set up the apparatus as seen in diagram 1, for the first set of broccoli. Place the broccoli when the water is boiling at 100oC, and promptly start the timer for 5 minutes. After 5 minutes elapses, the timer triggers and the Bunsen burner is extinguished at once, followed by transferring the broccoli and water into the electric masticating juicer quickly. Collect the juiced/ liquefied broccoli after operating the juicer and measure 25cm3 of it in a measuring cylinder and pour it into a conical flask, this will be done three times. Using another apparatus as shown in diagram 2, and pour 1%DCIPIP into the burette until it reaches the 50 cm3 mark. Add 1%DCIPIP from burette, drop by drop to the liquid broccoli and shake gently. The end point occurs when the blue colour of the final drop of DCPIP does not fade after added to the solution. Record volume used from burette in a form of a table (Table 1), do this for the other three conical flasks. For the second sample of broccoli, instead of heating it with the Bunsen burner leave it to soak for 5 minutes and repeat the usual steps as before.
DIAGRAM 1: Showing set up of apparatus for cooking the broccoli.
DIAGRAM 2: Showing the set up of apparatus in titrating the liquid broccoli.
VARIABLES: Manipulated- volume of DCPIP
TITLE: Plan and Design
OBSERVATION: Cooked vegetables have less Vitamin C (ascorbic acid) than uncooked vegetables.
HYPOTHESIS: Heat speeds up the oxidation of vitamin C.
AIM: To determine if heat speeds up the oxidation of vitamin C in broccoli
APPARATUS AND MATERIALS: 2 broccolis, 1% dichlorophenolindophenol (DCIPIP), an electric Masticating juicer, burette, water , beakers, timer/ stopwatch, Bunsen burner, tripod, gauze, thermometer, 8 conical flasks, white tile, retort stand, funnel, electronic balance measuring cylinder, .
PROCEDURE: Obtain 2 samples of broccoli that is of equal weight and size. Use a Bunsen burner as a heat source and set up the apparatus as seen in diagram 1, for the first set of broccoli. Place the broccoli when the water is boiling at 100oC, and promptly start the timer for 5 minutes. After 5 minutes elapses, the timer triggers and the Bunsen burner is extinguished at once, followed by transferring the broccoli and water into the electric masticating juicer quickly. Collect the juiced/ liquefied broccoli after operating the juicer and measure 25cm3 of it in a measuring cylinder and pour it into a conical flask, this will be done three times. Using another apparatus as shown in diagram 2, and pour 1%DCIPIP into the burette until it reaches the 50 cm3 mark. Add 1%DCIPIP from burette, drop by drop to the liquid broccoli and shake gently. The end point occurs when the blue colour of the final drop of DCPIP does not fade after added to the solution. Record volume used from burette in a form of a table (Table 1), do this for the other three conical flasks. For the second sample of broccoli, instead of heating it with the Bunsen burner leave it to soak for 5 minutes and repeat the usual steps as before.
DIAGRAM 1: Showing set up of apparatus for cooking the broccoli.
DIAGRAM 2: Showing the set up of apparatus in titrating the liquid broccoli.
VARIABLES: Manipulated- volume of DCPIP