Determination of the Effect of Various Modes of Cooking on the Vitamin C Content of a Common Food, Green Pepper: An Introductory Biochemistry Experiment.

Johnson, Eric R.

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Peer reviewed

ERIC Number: EJ384573

Record Type: CIJE

Publication Date: 1988

Pages: N/A

Abstractor: N/A

ISBN: N/A

ISSN: N/A

EISSN: N/A

Determination of the Effect of Various Modes of Cooking on the Vitamin C Content of a Common Food, Green Pepper: An Introductory Biochemistry Experiment.

Johnson, Eric R.

Journal of Chemical Education, v65 n10 p926-27 Oct 1988

Describes a laboratory experiment that measures the amount of ascorbic acid destroyed by food preparation methods (boiling and steaming). Points out that aqueous extracts of cooked green pepper samples can be analyzed for ascorbic acid by a relatively simple redox titration. Lists experimental procedure for four methods of preparation. (MVL)

Descriptors: Biochemistry, Chemical Analysis, Chemical Reactions, Chemistry, College Science, Dietitians, Laboratory Experiments, Laboratory Procedures, Nutrition, Science Experiments, Science Instruction, Undergraduate Study

Publication Type: Journal Articles; Reports - Descriptive

Education Level: N/A

Audience: N/A

Language: English

Sponsor: N/A

Authoring Institution: N/A

Grant or Contract Numbers: N/A

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