tilda.an Posted May 13, 2017 Share Posted May 13, 2017 Helloo! I am doing a lab soon where we make our own research questions. Mine is involving finding vitamin c content in broccoli before and efter its been boiled. Does anyone know how to find the vitamin c content in the raw broccoli, how to get juice from it? I have access to a foodprocessor. Also, any other suggestions on better vegetables i could boil? Link to comment Share on other sites More sharing options...
hypervalent_iodine Posted May 13, 2017 Share Posted May 13, 2017 A food processor would probably work fine, followed by filtering the pulp through something like muslin. I would process it with some water also, just to get it all out. 1 Link to comment Share on other sites More sharing options...
fresh Posted June 12, 2017 Share Posted June 12, 2017 Helloo! I am doing a lab soon where we make our own research questions. Mine is involving finding vitamin c content in broccoli before and efter its been boiled. Does anyone know how to find the vitamin c content in the raw broccoli, how to get juice from it? I have access to a foodprocessor. Also, any other suggestions on better vegetables i could boil? why you want to boil vegetables ? vitamin C is heat intolerant. Link to comment Share on other sites More sharing options...
zapatos Posted June 12, 2017 Share Posted June 12, 2017 why you want to boil vegetables ? vitamin C is heat intolerant. Because it tastes good. Link to comment Share on other sites More sharing options...
John Cuthber Posted June 12, 2017 Share Posted June 12, 2017 (edited) why you want to boil vegetables ? vitamin C is heat intolerant. How do you know? Could it be because someone did an experiment where they measured it before and after cooking? I wonder how people learn to do experiments like that. Incidentally this is about the only thing where G Bush and I agree. Edited June 12, 2017 by John Cuthber 1 Link to comment Share on other sites More sharing options...
fresh Posted June 15, 2017 Share Posted June 15, 2017 nutritionists say vitamin C will be destroyed during cooking, which is what i learned for years.... Link to comment Share on other sites More sharing options...
smhjn17 Posted June 19, 2017 Share Posted June 19, 2017 have you thought of quantifying the vitamin c through DCPIP titration or what? Also, other vegetables could be bell peppers that have a lot of vitamin c. Link to comment Share on other sites More sharing options...
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