Course:VANT149/2023/Capstone/Science/Team21

Abstract

In the daily cooking process, the nutrients in vegetables have lost due to many factors. Among many factors, cooking time probably has a great contribution to the loss of nutrients. This project aimed to investigate the correlation between cooking time and nutrient loss and find the best cooking time for different types of vegetables. An experiment was conducted on four kinds of vegetables that have a relatively high content of Vitamin C. Vegetables were boiled in 100°C water with 30s intervals from 0s to 150s (0s, 30s, 60s, 90s, 120s, and 150s). The vegetable juice was used to neutralize the iodine solution, and the content of Vitamin C could be obtained by drops needed to reduce the iodine solution. The increase of boiling time will increase the drops needed for vegetables juice to reduce the iodine solution, which suggests the vitamin C content have lost due to increasing in boiling time. The short boiling time is enough for most vegetables to be eatable. The result of this experiment may suggest the optimal cooking time for vegetables to maintain the most Vitamin C from daily cooking.

Biographies

Harry Han

Harry Han studies at the University of British Columbia and potentially majors in math or related majors. He was also particularly interested in economics and finance outside of the curriculum and playing soccer in his leisure time. He used to participate in community services for four years.

Hanhui Zhao

Hanhui Zhao is studying at the University of British Columbia, and he is happy with his studies at UBC. He is passionate about exploring the unknown and is interested in topics related to food science. In his free time, he enjoys playing basketball or reading various works of fiction.

Kaiwei Liu

Kaiwei Liu, an ambitious student enrolled in the Vantage Science Program at the University of British Columbia. He is very passionate about data integration and is looking forward to developing his data analysis skills and being challenged during the project.

Hui Jiang

Hui Jiang is a freshman Science student at the University of British Columbia. She loves her school. She is keen to study mathematics and is interested in business-related topics. She likes reading, taking pictures, dancing and skating.