Twenty equally sized chickpeas were weighed out and placed into a 250 mL beaker. Once the chickpeas were weighed out, 100 mL of 0 M, 1 M, and 3 M concentrated NaCl solutions were made. To ensure adequate hydrolysis, the chickpeas were covered with at least two to three centimeters of concentrated NaCl solution. A total of two trials of each concentrated NaCl solution were conducted over a total time period of 160 minutes. Besides the initial temperature of the solution, data was collected at 5 minutes and time intervals of ten minutes until 60 minutes have been reached, increasing the intervals to every twenty minutes until 160 minutes approaches.
