I noticed that the pH is more acidic when vinegar was added to all of the vegetables. A pH less than 7 in considered a acid, 7 is neutral, and over 7 is considered an base. If you refer back to the tables, the pH was the lowest when vinegar was added to these vegetables, numbers including a range from three to five. When the saucepan was covered and cooked in water for 15 minutes, it tended to cause the vegetables to be one of the mushier ones out of the other cooking treatments. Numbers ranged from five to seven compared to two with other cooking treatments. I expected this outcome with a covered saucepan, you get a softer texture with a lid on because it is trapping the energy compared to when it is able to escape. The texture was kept
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Adding acid should have resulted in an olive brown color. This was very prominent in the broccoli that was cooked in vinegar but not as much as the broccoli cooked in baking soda. The broccoli cooked in baking soda resulted in a light green color. Adding an alkali results in a bright green color and that was the result when broccoli was cooked in water and baking soda, this cooking treatment caused the broccoli to become the brightest green. Chlorophyll has a chlorophyllase enzyme called chlorophyllide. This enzyme is water soluble and dissolves in cooking liquid which is why the cooking liquid of almostall the broccoli had a some sort of green tint. When you cook foods with a chlorophyll pigment, Mg and phytyl groups are lost resulting in a dull, drab olive color, (Larson) more than half of the broccoli resulted in a dull green …show more content…
Acid causes the food to be whiter because it has a bleacher effect which is shown in this lab, the cauliflower cooked with vinegar stayed the whitest or turned whiter while the others turned a yellow color. When an alkali is added, it should result in a yellow white color, the baking soda caused the cauliflower to become a medium yellow which is a bit off than I expected. Heat causes very little change for Anthoxanthin, it may become a bit yellow, (Larson) this is shown in the cauliflower that was only cooked in water, the vegetables become a pale yellow
Adding acid should have resulted in an olive brown color. This was very prominent in the broccoli that was cooked in vinegar but not as much as the broccoli cooked in baking soda. The broccoli cooked in baking soda resulted in a light green color. Adding an alkali results in a bright green color and that was the result when broccoli was cooked in water and baking soda, this cooking treatment caused the broccoli to become the brightest green. Chlorophyll has a chlorophyllase enzyme called chlorophyllide. This enzyme is water soluble and dissolves in cooking liquid which is why the cooking liquid of almostall the broccoli had a some sort of green tint. When you cook foods with a chlorophyll pigment, Mg and phytyl groups are lost resulting in a dull, drab olive color, (Larson) more than half of the broccoli resulted in a dull green …show more content…
Acid causes the food to be whiter because it has a bleacher effect which is shown in this lab, the cauliflower cooked with vinegar stayed the whitest or turned whiter while the others turned a yellow color. When an alkali is added, it should result in a yellow white color, the baking soda caused the cauliflower to become a medium yellow which is a bit off than I expected. Heat causes very little change for Anthoxanthin, it may become a bit yellow, (Larson) this is shown in the cauliflower that was only cooked in water, the vegetables become a pale yellow