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Does Cooking Food Destroy Its Potential Vitamin Levels?

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Meaghan Pressnall

on 28 April 2016

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Transcript of Does Cooking Food Destroy Its Potential Vitamin Levels?

The purpose of this experiment is to find out if cooking foods destroys potential vitamin levels. This will help determine if raw foods have more vitamins than cooked foods. The results of this experiment will increase people's knowledge about which types of food have the most vitamin C and will hopefully benefit many people in the future when determining which types of foods to eat.
Risk and Safety
Comparing Vitamin C Levels
Preparing the Iodine Indicator
Expected Outcomes
Research Questions
Before Experiment
Does Cooking Food Destroy Its Potential Vitamin Levels?
By: Meaghan Pressnall, Rachel Bick, and Julie Hensley
For the Experiment
Data and Conclusions
Data and Analysis
This experiment determines if cooking food will destroy its potential vitamin levels. When one thinks of vitamin C, pictures of oranges and other citrus fruits usually come to mind. That's because vitamin C is highly abundant in citrus fruits such as oranges, lemons, limes, and grapefruits.Vitamin C is an ascorbic acid and a water-soluble vitamin. Without it, organisms would not be able to function correctly. It allows essential metabolic reactions to be carried out in the body, which allows the organism to live healthily. It helps organisms grow and develop. It also helps repair tissue in the human body. The human body can't make vitamin C, so it needs a constant supply of it.
If you test cooked and raw foods for vitamin C, than you will learn that the raw foods contain more vitamin C.
What role does vitamin C play in the human body?
What happens if a person has a deficiency of Vitamin C?
The expected outcome is that the raw foods will be more nutrient than the cooked foods
The vitamin C level will be higher in the raw food
Citrus fruits: oranges, lemons, limes, grapefruit, etc.
Beaker (if you are going to use a burner); Pot (if you are going to use a stove)
Bunsen Burner (or a stove)
Several test tubes with rack
A white piece of paper
Pen and paper for notes
1. Mix cornstarch (1 tablespoon) and water together to make a paste
2. Add 250ml of water and boiled it for 5 minutes
3. Using a dropper (or a pipette), add 10 drops of the boiled solution to 75ml of water
4. Add iodine to the mixture until it turns a dark-purple color
1. Squeeze the juice out of the chosen citrus fruit into 2 separate containers. One container should be marked "heated" and the other "raw"
2. Heat the one that was marked "heated" until it boils
3. With rubber gloves, carefully remove it from the heat
4. With a dropper, add 5 ml of the iodine indicator solution to a standard 15 ml test tube. Using a clean dropper (to prevent contamination), add 10 drops of the cooked juice into the test tube
5. Clean the dropper and repeat the steps above for the "raw" juice sample
6. Compare which one turned a darker color. The darker color means there is less vitamin C present in that particular sample
To protect the body from boiling water and chemicals, wear safety goggles, aprons, gloves, and closed-toed shoes.
Research the potential dangers of iodine and make sure to protect skin and clothes from it.
Find an adult sponsor who would be present during the experiment.
Make sure there are all of the materials necessary in order for the experiment to function properly.
The cooked juice sample was darker than the raw juice sample, which means that it had less vitamin C
The color of the raw juice sample and the cooked juice sample were very similar however
The results show that cooked foods have less vitamins than raw foods
In conclusion, cooked foods have less vitamins than raw foods, which is the common prediction. This can help many people in real life because the results show that people should include more raw foods in their diets in order to obtain a higher vitamin C intake. This information will help people who have low vitamin levels or for people who are trying to be healthier in general. Also, this information will help people realize that raw foods are definitely more beneficial than cooked foods. It will hopefully help people live healthier lives and prevent diseases such as scurvy.
We would like to thank Ms. Bick for letting us use her kitchen for conducting the experiment. We would like to thank Ms. Pressnall for buying us materials we needed in order to conduct the experiment. We would like to thank Ms. Hensley for letting us use her house also to work on the project. We would also like to thank Ms. Augustine for lending us materials we needed in order to conduct the experiment and for being an awesome teacher! :)
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