Literaturnachweis - Detailanzeige
| Autor/inn/en | Ressia, Delfina; Ferro, Macarena A.; Trobiani Di Canto, Juliana A.; Saugo, Melisa; Ciolino, Andrés E. |
|---|---|
| Titel | Analytical Chemistry for Chemical Engineers: A Hands-On Activity for Discovering Cooking Effects on Micronutrient Quantities in Raw and Cooked Vegetables |
| Quelle | In: Chemical Engineering Education, 57 (2023) 1, S.41-46 (6 Seiten)
PDF als Volltext |
| Zusatzinformation | ORCID (Ciolino, Andrés E.) |
| Sprache | englisch |
| Dokumenttyp | gedruckt; online; Zeitschriftenaufsatz |
| ISSN | 0009-2479 |
| Schlagwörter | Chemistry; Nutrition; Food; Science Instruction; Heat; Hands on Science; Chemical Engineering; Foreign Countries; Science Laboratories; Science Experiments; Laboratory Experiments; Argentina |
| Abstract | This paper reports the quantification of Ca, Mg, and Fe as micronutrients in different vegetables (spinach, sugar beets, and carrots) from raw and processed samples. Simple extraction procedures, titrations, and spectrophotometric analysis were used to determine the amounts of micronutrients before and after cooking. From the obtained results, an ANOVA analysis was performed to determine statistical differences between the samples. Results show that the final amounts of micronutrients decreased after cooking for all vegetables. (As Provided). |
| Anmerkungen | Chemical Engineering Education, Chemical Engineering Division of ASEE. 675 Wolf Ledges Parkway Suite 2459, Akron, OH 44309. Tel: 352-682-2622; e-mail: cee@che.ufl.edu; Web site: https://journals.flvc.org/cee/ |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
| Update | 2024/1/01 |
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