4.      Discussion
4.1    Key findings
  1. The fried capsicum has a higher concentration of Vitamin C than the rest.
  2. The steamed capsicum has a lower Vitamin C content than the boiled capsiaum.
  3. Different vegetables lose different amounts of Vitamin C
  4. The vegetables lose their Vitamin C content the longer they are kept.
4.2    Explanation of key findings
  1. The fried capsicum had a higher Vitamin C content as Vitamin C dissolves in water - Roig, Rivera, Kennedy(2014)
  2. The steamed capsicum had a lower Vitamin C content possibly because the water was in a gaseous state and could enter the capsicum more freely a study by van Vought(2003) showed that at higher temperatures, the water vapour could pass through a partially permeable membrane, and since it was steamed the water vapour would be at least 100 degrees celsius.
  3. The different vegetables react differently because of 2 reasons. The Cabbage and the capsicum are different parts of a plant so the structure would be different as the capsicum is a fruit and the cabbage is the leaf. Raven, Evert, Curtis(1981) said that the epidermis, the thin waxy layer that protects the plant and prevents water loss, is thinner in the leaf as the leaf has stomata that regulate water. However, the capsicum is a fruit and it needs a thicker layer to prevent water loss in order for the fruit to look juicy and helps in seed dispersal.
  4. Vitamin C chemically decomposes in cold temperatures - Roig, Rivera, Kennedy(2014)
4.3    Evaluation of hypothesis
The hypothesis was accurate as it stated that the raw vegetable would have the highest Vitamin C concentration.
4.4    Areas for improvement

  1. If possible, we would want to purchase and cook the vegetable on the same day as most of Vitamin C will still be in the vegetable.
  2. We could have kept more of the blended leftover vegetable for more of our 2nd part of research.

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