What does boiling do to vegetables?

Conclusion: The graph shows a inverse proportional relationship between the time and the number of drops required to decolourise the DCPIP solution: the longer the cabbage is boiled, the less drops are needed. The graph shows the effect that cooking hat on food: because of the boiling, vitamins are lost. The loss of vitamins is due to the fact that when heated, the cell membranes burst, releasing the ascorbic acid. Vitamin C, the most reactive …

…acid solution and a pinch of sand. Macerate thoroughly ca. 3 min. Add an additional 20 ml oxalic acid and macerate again. This is the cabbage extract. Calculate the total volume of this extract. Assume 1 g = 1 ml in calculation. 3. Filter the macerated mixture through filter paper. Collect the filtrate in a test tube. 4. Transfer 5 ml of filtrate to a 250 ml Erlenmeyer flask. Add 10 oxalic acid solution plus 1 ml 1N HCl. Titrate to determine the ascorbic acid concentration.