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No of Pages: 42
No of Chapters: 5

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Abstract:

The spectroscopic method was used to determine quantities of carotene and ascorbic acid in carrot, cucumber, eggplant, and tomatoes. The result shows that carrot has a higher concentration of carotene =0.1430, follow by eggplant = 0.6950 and tomatoes = 0.0368, and cucumber has the least concentration of carotene =0.0139. The result also shows carrot has a higher concentration of ascorbic acid 0.958×10-4 mol/d3 follow by tomatoes 0.944×10-4 mol/d3 and eggplant 0.943×10-4 mol/d3 cucumber 0.901×10-4 mol/d3 has the least concentration of ascorbic acid and there is no wide gap between the concentration of ascorbic acid in tomatoes and eggplant.

Table of Content:

Title page----------------------------------------------------------------------------------------i6

Approval page ---------------------------------------------------------------------------------iiAcknowledgements--------------------------------------------------------------------------iiiDedication--------------------------------------------------------------------------------------ivAbstract------------------------------------------------------------------------------------------v

Table of contents-----------------------------------------------------------------------------vi



CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW

1.0 Introduction of carotene----------------------------------------------------------------1

1.1 Literature review of carotene----------------------------------------------------------3

1.2 Carotene structure and vitamin A activity -----------------------------------------3

1.3 Radical scavenging----------------------------------------------------------------------4

1.4 Ascorbic acid------------------------------------------------------------------------------7

1.7 Ascorbic acid -----------------------------------------------------------------------------7

1.5 Literature review of ascorbic acid---------------------------------------------------9

1.6 General use of vitamin -----------------------------------------------------------------9

1.7 Allergy and asthma relief---------------------------------------------------------------9

1.8 Cancer prevention-----------------------------------------------------------------------9

1.9 Cataract prevention ---------------------------------------------------------------------9

1.10 Collagen production ------------------------------------------------------------------9

1.11 Diabetes control ----------------------------------------------------------------------10

1.12 Immune system booster------------------------------------------------------------10

1.13 Neurotransmitter and hormone building----------------------------------------10

1.14 Food sources--------------------------------------------------------------------------117

1.15 Anti oxidant in carrot-----------------------------------------------------------------11

1.16 Anti oxidant in cucumber-----------------------------------------------------------12

1.17 Anti oxidant in eggplant-------------------------------------------------------------13

1.18 Anti oxidant in tomatoes------------------------------------------------------------14

1.19 Aim and objective---------------------------------------------------------------------15



CHAPTER TWO MATERIALS AND METHODS

2.0 Material ----------------------------------------------------------------------------------16

2.1 Apparatus and equipments----------------------------------------------------------16

2.2 Reagent-----------------------------------------------------------------------------------17

2.3 Carotene----------------------------------------------------------------------------------18

2.4 Sample procedure---------------------------------------------------------------------18

2.5 Method------------------------------------------------------------------------------------18

2.6 Sample analysis------------------------------------------------------------------------18

2.7 Ascorbic acid----------------------------------------------------------------------------20

2.8 Preparation of reagents---------------------------------------------------------------20

2.9 General procedure --------------------------------------------------------------------20

2.10 Determination of l- ascorbic acid from vegetable-----------------------------21



CHAPTER THREE

3.0 RESULT AND DISCUSSION

3.1 Result -------------------------------------------------------------------------------------22

3.1 Table 1 result of carotene analysis------------------------------------------------228

3.2 Table 2 result of ascorbic acid analysis------------------------------------------22

3.3 Discussion-------------------------------------------------------------------------------23



CHAPTER FOUR

4.0 Conclusion-------------------------------------------------------------------------------24

4.1 Recommendation----------------------------------------------------------------------25Reference-------------------------------------------------------------------------------------26

Appendix 1 -----------------------------------------------------------------------------------32

Appendix 2 -----------------------------------------------------------------------------------33

Appendix --------------------------------------------------------------------------------------34

Appendix 4 --------------------------------------------------------------- 35