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How do different cooking alternatives affect the Vitamin C content in vegetables?Featured science projectScience project video

Observation

To determine the amount of Vitamin C present, use the formula below:
1.    Take the squared milliliter of iodine used and subtract 0.5
2.    Multiply the answer from 1 by 0.1
3.    Multiply the answer from 2 by 88
4.    Divide the answer from the weight of the carrots
The following data is obtained from the experiment.

Boiling

Cooking time Mass of carrot sample (g) Volume of iodine (ml) Amount of Vitamin C (mg/100g)
(mins)
15 100 0.97 4.1
30 96 1.2 6.4
45 101 1.03 4.6


 
Steaming

Cooking time Mass of carrot sample (g) Volume of iodine (ml) Amount of Vitamin C (mg/100g)
(mins)
15 100.2 1.24 6.5
30 98.4 1.46 8.6
45 99.6 1.3 7.1
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Complexity level:
6
Project cost ($):
10
Time required:
3 hours for experiment, 2 hours for observation
Material availability:
Students should prepare their own vegetables. The other equipments should be provided by the school.
Safety concerns:

None