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Determination of Boiling Effect on Ascorbic Acid, Tocopherol
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Determination of Boiling Effect on Ascorbic Acid, Tocopherol, and Vitamin a Content in the Leaf of Ficuscarpensis

This page presents an excerpt from the research material, including the preliminary pages, table of contents, abstract, Chapters One to Five, and references. The complete material for Determination of Boiling Effect on Ascorbic Acid, Tocopherol, and Vitamin a Content in the Leaf of Ficuscarpensis covers all sections listed in the table of contents provided by Sparklyn Services and will be sent in Microsoft Word (.docx) format upon request, allowing you to make changes whenever needed.

Material Excerpt on Determination of Boiling Effect on Ascorbic Acid, Tocopherol, and Vitamin a Content in the Leaf of Ficuscarpensis

TABLE OF CONTENTS

PRELIMINARY PAGES

  • Title page
  • Approval page
  • Dedication
  • Acknowledgement
  • Table of Contents
  • Abstract

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • … request complete material to view more sections.

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    ABSTRACT

    Ficuscarpensis commonly known as fig tree is a medicinal plant found in tropical forest and grassy woodlands and possesses high antioxidant capacity.This study investigated the concentrationsof antioxidant vitamins: A, C and E in the boiled and fresh leaf extract 'of Ficuscarpensis using Spectrophotomer. The result obtained showed that boiling reduced the concentration of Vitamin C (0.26mg/g) compared to that in the fresh leaf (1.445mg/g). Vitamin A and D were not detected in the boiled leaf extract. The fresh leaf contains Vitamin A (0.133mg/g) and Vitamin E (0.41mg/g).This result suggest that these antioxidant vitamins are heat labile and hence can be easily destroyed by heating.

    CHAPTER ONE

    1.1 Introduction

    In this section, Determination of Boiling Effect on Ascorbic Acid, Tocopherol, and Vitamin a Content in the Leaf of Ficuscarpensis is discussed, with relevant and recent citations. As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the aim and objectives of the study. Others are significance of the study, scope of work, research hypothesis and questions, limitation of the study and definition of terms.

    CHAPTER TWO

    2.1 Introduction

    This chapter presents existing knowledge, relevant theories, previous research findings, and the methods used by other researchers to provide background information on Determination of Boiling Effect on Ascorbic Acid, Tocopherol, and Vitamin a Content in the Leaf of Ficuscarpensis. This section also documents the state of the art on the subject under study and provides a comprehensive review of the existing literature. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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