Practicals

Question 1

Devise a procedure that can be used to investigate effect of cooking on vitamin C content of cauliflower

Answer 1

• Cauliflower extract from same mass
• Titrate cauliflower extract with DCPIP and take volume to see how much needed to decolourise DCPIP
• Use same volume/concentration of DCPIP
• Determine vitamin C content on cooked and uncooked cauliflower by comparing with solution of known vitamin C concentration

Question 2

Higher absorbable on colorimeter means

Answer 2

• Less light passing through solution
• more pigment released
• higher permeability of membrane