Investigation into the effect of storage or cooking on the vitamin C content of a food substance: Solubility: Vitamin C (ascorbic acid) occurs naturally as organic compounds. They may appear as white solids or impurely as yellowish samples. They dissolve well in water to form mildly acid solutions. Making them water-soluble. Effect of temperature:- High temperatures: Excess temperature completely destroys and denatures vitamin C by increasing the oxidation rate. Extreme temperatures kill the enzyme ascorbic acid oxidase which is found mainly in fruit and vegetables. Low temperatures: Have the complete opposite effect as high temperatures. Reasons being low temperatures do not denature vitamin C and is therefore a suitable or favourable variable affecting vitamin C. Questions and Answers: 1.1 The volume of water in which the vegetables are cooked must be kept to a minimum. Vegetables contain large amounts of Vitamin C which is water-soluble and therefore dissolves in water. So to ensure that most of the vitamin C is not lost in the cooking process the amount of water needs to be minimized. 1.2 Avoid high cooking temperatures (above 50 C) and long cooking times. Avoiding high temperatures are essential if you want to keep your vegetables as vitamin and nutrient filled as possible. This is because high temperatures destroy and denature the vitamin C in your vegetables. Overcooking vegetables strip the important nutrients, vitamins and flavour from your meal. 1.3 Do not chop or crush the vegetables into small pieces. This is because the vegetables or fruit are now exposed to a larger surface area with more oxygen and this causes them to start oxidising. 1.4 Cooked food must be served as soon as possible after cooking. ... ... middle of paper ... ...fferent kinds of packaging and provide reasons for their use. Vacuum sealed plastic bottle as there is no air that can enter the container. It is also very resistant to damage because if it drops it will not break. They are also recyclable to a certain extent. Glass bottles because they do not erode easily and are very neat, presentable and recyclable. They do not allow air into the juice when on the shelf and keep the product much cooler when refrigerated. 6. Once you have opened a carton of orange juice, why would you store it in the fridge? Once open the sterile environment is no longer there and bacteria can enter the juice. If it is not conserved properly the bacteria will multiply causing the juice to become fermented or go "bad". By refrigerating the juice it inconveniences the bacteria or microorganisms. From forming as the conditions are not favourable.
Which one of the items listed above will outlast the other, before we answer this we have to look at what's inside. For soda we are going to use Coca-Cola, "high fructose corn syrup, carbonated water, caramel color, and phosphoric acid" are the ingredients. Next we have juice, we will be using Tropicana pulp free orange juice. Ingredients are "100% Pure pasteurized orange juice, calcium hydroxide, malic acid, and citric acid." Finally water, which depending on the pH levels in your tap could evaporate differently. For the sake of the experiment,
This experiment was conducted to determine the effects of pH and temperature on peroxidase from a potato. The optimum temperature for peroxidase was determined to be 23°C, because it had a rate of absorbance of 0.3493, higher than the other temperatures evaluated. A temperature of 48°C is inefficient of speeding up peroxidase activity because its rate of absorbance was 0.001.
Ascorbic acid is an extremely vital element that is present in many fruits and vegetables, like oranges, lemons, tomatoes, broccoli and etc. But since it can break down easily with the presence of heat, it can be lost during cooking. That is why most foods have added vitamin C. The recommended daily amount of Vitamin C for adults is between 75mg to 90 mg. However, taking too much of Vitamin C can cause harm.
The effect of heat above 400 on catalase will make them denature and the production of O2 will slowly decrease. However when the catalase are too cold the rate of O2 production will decrease as the particles cannot move very fast and will not collide with each other as much. [2]
Lycopene is also linked to a decreased risk of heart disease. Tomatoes are one of the best sources of lycopene, especially when tomatoes are cooked. The heating process actually makes carotenoids more easily absorbed by the b...
Snyder, R. (2009). Water In The Greenhouse. Growing Produce. Retrieved on March 20, 2014 from http://www.growingproduce.com/uncategorized/water-in-the-greenhouse/
Many people love eating fresh fruits and vegetables because they are delicious and cheap. When making laws that change the use of water, it forces farmers to grow a smaller amount of food. If there are not a large amount of fruits and vegetables,
Heirloom vegetables may look the same as any other vegetables, but they are far from ordinary. The only difference is that they were not crossbred with other planted vegetables. When vegetables are referred to as heirloom it just means that they are from an old crop (“Hot Food Trend 2017”). Heirloom vegetables have many positive benefits. Many cooks prefer using heirloom vegetables because of their positive effects. Today’s society should be more open to the trend of heirloom vegetables because of their effects on health, their environmental effects, and their appealing attributes.
When one hears the three words: vitamins, nutrients, and minerals, they think of one thing-being healthy and noticing what your intake is daily. Nutrition is all about vitamins and nutrients. Firstly, vitamins are an organic compound required by the body in small amounts of metabolism, to protect health, and for proper growth of children. Vitamins also assist in the formation of hormones, blood cells, nervous systems chemicals, and genetic material. There are 13 well-identified vitamins. Some examples of the 13 well-identified vitamins are: A, D, E, and K-fat contained foods, B, C-consumed immediately. A well known and commonly used in commercials for orange juice vitamin is vitamin C. Vitamin C or ascorbic acid is important in the synthesis and maintenance of connective tissues. The lack of vitamin C will result in a sickness called scurvy. Scurvy harms the gums, mucous membranes, and the skin. Another well-known vitamin and is also used to commercial to give more information about this beverage is the vitamin in milk. The vitamin in milk is vitamin D. If you do not drink milk and obtain this vitamin, your bones and teeth will become soft and weak. Lacking one or more of the 13 well-identified vitamins will cause sickness and weakness to your body. Secondly, nutrients are how the body assimilates certain compounds. Nutrients are classified in 5 major groups: proteins, carbohydrates, fats, vitamins, and minerals. One of the five nutrients is carbohydrate. The carbohydrate group principally consists of sugar, starch, dextrin, cellulose, and glycogen. In more basic terms, carbohydrates are sugars needed by human and other living organisms. Some types of foods that contain carbohydrates would be candies, ice cream, fruit juice, soda, chocolate bars etc. Lastly, vitamins are connected to minerals. Minerals are also a very important part of a healthy person. There are 11 major groups of minerals. They are: calcium, chromium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, selenium, and zinc. All these terms look very familiar if one has taken chemistry. These are the elements of our world. One of the more common minerals that most people have heard of is calcium. Calcium also helps with the structure and strength of teeth and bones. Vitamins and minerals work together to help humans maintain a healthy body. For example, vitamin D works with calcium to help for and maintain the strength of teeth and bones.
Most of what we hear of vitamin C relates to its role in destroying viruses and bacteria. In a 1995 review, 21 placebo-controlled studies in which giving 1 or more grams of C daily; significantly reduced the severity and duration of colds. But vitamin C's anti-germ defense is only one of its many roles in the body. Irwin Stone's superb book The Healing Factor: Vitamin C Against Disease discusses many other ways in which vitamin C protects the body against substances implicated as causative of some cases of autism. A few examples:
Was orange juice always just here? What is the difference between the different types? Why does everyone like it cold? Is it a sustainable product the way Tropicana is running their processing plant? Are there ethical issues with orange juice production?I began to wonder one day as I was looking in the store, in the orange juice aisle. This paper is a journey into orange juice through the popular Orange juice company, Tropicana .I chose this company because this was a juice that I had grown up with .I hope to be able to answer there questions for myself and you ,the reader.
• Store all prepared bottles in a refrigerator to help prevent the growth of yeast.
Since the containers are safe, that means they are sanitary or clean which decreases the likelihood of getting sick from dirty water. All plastics that are used for food must be approved. People make sure the plastic used to contain water in aren’t harmful to humans making water bottles extremely safe. In an article called “Bottled Water Matters,” by the International Bottled Water Association, it states, “Bottled water is one of the thousands of beverage and food products sealed in safe, sanitary containers, which may be made from plastic or glass. Plastics (and all other materials) used for contact with foods and beverage must be allowed by FDA to help assure their safety. The materials used in all bottled water containers are shown to be safe enough through extensive and rigorous testing.” Not only does the FDA have to approve the plastic in the water bottles, they also test it extensively. That ensures that bottled water is indeed very safe and
Keeping the refrigerator at a temperature of 40 ° F or less, and the freezer at 0°F, to slow the growth of bacteria. Most importantly good hand washing is key and vital for good food safety sanitation, diarrhea and other foodborne illnesses can be cut in half with just kids and staff maintaining their hands clean. Proper Storage of food after cooking is important in preventing the spread of bacteria from raw foods. Which is why it is best that raw foods should usually be store at the bottom of the fridge in order to avoid juices from dripping onto other foods or fruits. Foods should always be covered, wrapped, and stored in airtight containers in order to protect the food from
"Keeping The Vitamins / Nutrients In Cooked Veggies." / Nutrition / Vitamins and Minerals. N.p., n.d. Web. 04 Mar. 2014.