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What affect does the length of cooking time have on the vitamin C content of food?

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Eleanor Morris GCSE Practical coursework SKILL AREA P: PLANNING Experiment title What affect does the length of cooking time have on the vitamin C content of food? Prediction I predict that the longer the length of cooking time is, the lower the vitamin C content will be. To keep it a fair test I am only going to have one variable which will be the length of cooking time. I intend to keep everything else constant. So I shall use the same amount of peas, same temperature and volume of water and allow an equal crushing time of each sample. Equipment needed * Bunsen burner, tripod, gauze, heat proof mat * 1 Litre beaker, 600ml beaker, 10cm3 measuring cylinder * 50ml beaker, 2cm3 syringe, Pasteur pipette * Stopwatch, 60 frozen peas (5 for each boiling tube), sand, mortar pestal, ice * 14 boiling tubes, 2 boiling tube holders * DCPIP (100cm3) 0.01% concentration, 20 ml of Vitamin C standard * Safety goggles, lab coat Method * Gather all equipment * Set up water bath * Take a 1L beaker - fill with 500ml ...read more.


Safety procedures Avoid skin or eye contact with DCPIP Wear safety goggles Wear lab coats When not in use turn Bunsen to an orange flame Reasons for choice I am going to use frozen peas as opposed to fresh, raw peas as there is a higher level of vitamin C present. I know this because immediately after harvest 50% of vitamin C may be lost. I am going to boil the peas as I know that heat disrupts the cell membrane which in turn causes a leakage of Vitamin C. Vitamin C is also water soluble so I know that it can be easily extracted. I am using six intervals to obtain an accurate set of results which will allow me to see a significant drop in the vitamin C thus proving that the levels of vitamin C do decrease. I shall use a two minute regime as opposed to a one minute regime to ensure I achieve accurate results. I feel that using a one minute time regime would be less accurate as the timings are too close together. ...read more.


Secondary source of data I have used the internet as my secondary source of information. The information I collected explained to me about the levels of vitamin C present in frozen/raw food. It also gave details of how cooking affected these levels. Testing a standard I must ensure that I test a standard before I conduct my experiment. This will allow me to determine the Vitamin C content of a known substance. I am going to do this as in a previous experiment we did this and provided a base on which to work on. From here I shall then be able to work out my calculations from the set of results I am going to obtain. I shall use the following equation to do so: Number of drops of 0.01% VIT C Vitamin C content = -------------------------------- * 10 = ....mg/100cm3 Number of drops per sample Conclusion I am going to cook an amount of peas using the above method to determine whether the levels of vitamin C decrease when left at different intervals. I shall then test my samples using DCPIP and the calculation above to indicate the vitamin C content of each timed sample. ...read more.

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