Vitamin C is a an important nutrient which is required in our bodies, taking in large amounts of vitamin C causes stomach aches, diarrhoea and flatulence(gas which is generated in the intestinal tract) It helps protect cell and keep them healthy it is also needed to heal the wounds. An adult is required to have 40 mg of vitamins a day,Vitamin C cannot be stored your the body, so you must have vitamin C in your everyday diet.If you don't have enough vitamin C in your body you can get scurvy.Scurvy is a disease which is caused by lack of vitamin C. [3]
Which fruit and vegetables contain a lot of vitamin C ? [2]
Fruits and Vegetables
Vitamin C in 100 …show more content…
Using a graduated pipette or a burette, add 1% DCPIP drop by drop to the vitamin C solution. Shake the tube gently after adding each drop. Add DCPIP solution until the blue colour of the final drop does not disappear.
Record the exact amount of DCPIP solution that was added.
Repeat the procedure and calculate an average result.
Repeat with the fruit juices to be tested. If more than 5 cm3 of DCPIP are completely decolourised, dilute the fruit juice and repeat the test. If the fruit juice has a strong colour that will interfere with determining the endpoint, dilute the juice before testing.
Calculate the amount of vitamin C in the standard solution in mg cm–3. Calculate how much vitamin C there is in each of the fruit juices in mg cm–3. “ [4]
How Different Cooking Methods Affects Vitamins in Food
Boiling [8]
Water-soluble vitamins,are unstable in heat. Boiling, destroys some of the water-soluble vitamins in vegetables and also fruit. Take steps in cooking to shorten the amount of vitamins get lost through cooking.
Heating …show more content…
However, grilling can also present some types of health risks as two types of carcinogenic compounds which are produced: HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons). These mostly are produced when the fatty meat is in directly in contact with the smoke or flame of the grill and can also be reduced by employing certain techniques whilst grilling. Try selecting leaner cuts as there shall be less fat to drip on the grill and produce smoke. You can also marinate the meat before grilling it as this is believed to form protective barriers against the reactions that produce HCAs. Finally, grilling at lower temperatures and avoiding flare-ups and
Which fruit and vegetables contain a lot of vitamin C ? [2]
Fruits and Vegetables
Vitamin C in 100 …show more content…
Using a graduated pipette or a burette, add 1% DCPIP drop by drop to the vitamin C solution. Shake the tube gently after adding each drop. Add DCPIP solution until the blue colour of the final drop does not disappear.
Record the exact amount of DCPIP solution that was added.
Repeat the procedure and calculate an average result.
Repeat with the fruit juices to be tested. If more than 5 cm3 of DCPIP are completely decolourised, dilute the fruit juice and repeat the test. If the fruit juice has a strong colour that will interfere with determining the endpoint, dilute the juice before testing.
Calculate the amount of vitamin C in the standard solution in mg cm–3. Calculate how much vitamin C there is in each of the fruit juices in mg cm–3. “ [4]
How Different Cooking Methods Affects Vitamins in Food
Boiling [8]
Water-soluble vitamins,are unstable in heat. Boiling, destroys some of the water-soluble vitamins in vegetables and also fruit. Take steps in cooking to shorten the amount of vitamins get lost through cooking.
Heating …show more content…
However, grilling can also present some types of health risks as two types of carcinogenic compounds which are produced: HCAs (heterocyclic amines) and PAHs (polycyclic aromatic hydrocarbons). These mostly are produced when the fatty meat is in directly in contact with the smoke or flame of the grill and can also be reduced by employing certain techniques whilst grilling. Try selecting leaner cuts as there shall be less fat to drip on the grill and produce smoke. You can also marinate the meat before grilling it as this is believed to form protective barriers against the reactions that produce HCAs. Finally, grilling at lower temperatures and avoiding flare-ups and