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What makes fruit or vegetables good for us to eat? - Coggle Diagram
What makes fruit or vegetables good for us to eat?
Techniques
Rinsing
Distilled Water
While some materials are required to be rinsed with the solution that is to be carried/used within them, some simply require Distilled Water as an excess of water wouldn't dilute the overall concentration of a solution.
Other Solution
Leftover Residue
The residue left from solutions when transferring and measuring volumes of other solutions must be washed in as the residue is most likely part of the solution. Without all of the solution present, the volume will be less than it needs to be, resulting in inaccurate readings and titres.
Testing
Chromatography
Gas Chromatography
Liquid Chromatography
Thin-Layer Chromatography
Ion Chromatography
Titration
Acid-Base Titration
Redox Titration
Complexometric Titration
Precipitation Titration
Atomic Emission/Absorption Spectroscopy
What does "Good for us" infer/mean?
Dictionary Definition
“Any nutritious substance consisting essentially of protein, carbohydrate, fat, and/or other nutrients used in the body to maintain growth and vital processes by furnishing energy to keep them alive” -
Cambridge Dictionary and Britannica
In terms of Content
Within our bodies, fruits and vegetables are broken down into nutrients that our body can use. When defining
how
good something is for humans to eat, the nutritional content of different fruits and vegetables can be compared, with some demonstrating a higher content/concentration than others, making them better for consumption.
Factors Affecting Quality of Nutrients
Light Intensity/Exposure
Temperature
Cooking Methods
Moisture Exposure
Oxidation
Safety Precautions
Hazard and Risk Assessment
Risks/Hazards
Spilled Liquids
COVID-19 Contamination
Cuts from Broken/Sharp Objects
Skin Contact with Corrosive Substances
Substances in Eyes
Allergic Reactions
Resolutions/Management
Immediately clean spilled liquid and place a wet floor sign in the spillage area
Wash liquid/powder from eyes immediately
Wear protective equipment at all times during the practical
Seek medical assistance for cuts on any sharp/broken objects
Socially distance between people while conducting the practical, and avoiding high-contact areas
Swap conductors to avoid allergic reactions to specific substances
Safety Equipment
Lab Coat
Gloves
Safety Glasses
Types of Nutrients
Vitamins
Vitamin B
Vitamin C
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Lipids (Fats)
Carbohydrates
Minerals
Proteins
Water
Possible Variables
Independent
Type of Ingredients
Juices
Freshly Squeezed
Store-Bought
Canned
Frozen
Pickled
Organic/Non-Organic
Temperature
20 Degrees Celsius
40 Degrees Celsius
60 Degrees Celsius
80 Degrees Celsius
Light Exposure
10 Lux
30 Lux
50 Lux
70 Lux
90 Lux
150 Lux
Dependent
Concentration/Content
Since the experiment requires different fruits and vegetables to be tested for their nutritional content, the only Dependent variable possible for this investigation is determining the concentration of a specific nutrient within a variant of fruit or vegetable.