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Effect of Nutrient Levels in Food - Coggle Diagram

- - - - Protein S concentration can be estimated by using an ultraviolet micro spectrophotometer, measuring the UV absorbance at 280nm. The protein will absorb this light more strongly than the surrounding sample, thus appearing darker. (2)
        
        Limitations
        
        Low selectivity
        
        Low sensitivity
        
        It takes time to prepare to use, as the area must be clear of any outside light, electronic noise, or other outside contaminants that could interfere with the spectrometer's reading.
        
        Proteins such as collagen and gelatin that do not have absorption at 280 nm cannot be measured
  - - - Citrus juice, water and starch are mixed in a solution. Iodine is added in drops until the mixture produces a blue colour. The approximated amount of vitamin C in the entire fruit is calculated by multiplying the amount of vitamin C per ml by the number of total ml of the fresh juice from the fruit. (1)
        
        Limitations
        
        Not only color change is delicate and tedious but also different people have distinctive sensitivity toward colors.
        
        Titration method is highly dependent on human observational skills. For instance, the end point is revealed via color differentiation, therefore can only be detected by the human eye.
  - - - The level of sucrose within a sample can be measured through refraction. The higher the amount of dissolved sugar within a sample, the higher the refractive index will be. (4)
        
        Limitations
        
        The refractive index acuracy and precision, as the device may not be calibrated prior the experiment.
        
        It is highly operator-dependent readings, therefore its limited accuracy, provided its opinionated judgment.
        
        Small measuring range
  - - - Beta-carotene is measured by first grinding up the carrot, then removing the beta-carotene using a solvent (maybe hexane). The beta-carotene dissolves and is removed from the carrot. The extracted beta-carotene is then analysed the High Performance Liquid Chromatography.
        
        Limitations
        
        It takes time to prepare to use, as the area must be clear of any outside light, electronic noise, or other outside contaminants that could interfere with the spectrometer's reading.
        
        beta-carotene is very light sensitive once it has been extracted from the carrot.Thus it needs to done in near-darkness.
    - - The Beta-carotene will be measured using a Vernier Colorimeter which will measure the absorbance levels which is determined by the concentration of Beta-carotene which provides sweet potato with its colour.
- - - - oil
      - butter