Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Question
How to interpret the data attached? How does the pH and treatment affects the color of carrot?
Transcribed Image Text:MATERIALS:
segments about half an-inch-long Carrots (cubed)
PROCEDURE:
1. Wash carrots well.
2. Bring the water to a boil.
3. Add 50 grams of prepared carrots and bring water back to boil at once. Do not cover. Lower heat
and boil gently until barely tender.
4. Cook the carrot according to the variations listed below.
5. After cooking, remove the carrot from the cooking liquid with a slotted spoon.
6. Pour the cooking liquid into a glass and place beside the plate of carrots for evaluation. Test pH of
cooking liquid.
7. Evaluate the color of vegetables in each treatment.
Variations:
• 1 cup distilled water
• 1 cup distilled water + ½ tsp baking soda •
1 cup distilled water + 1 T vinegar
• 1 cup distilled water + 1 T salt
• 1 cup distilled water = 1T sugar
Transcribed Image Text:CARROTS
Cooking Liquid
(Observation)
Vegetable
(Observation)
Color
Treatment
pH
Color
Distilled Water
5.03
Baking Soda
9.13
Vinegar
3.25
Salt
4.91
Sugar
5.01
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