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HS-MED07

Effects on Percentage of Ascorbic Acid in Oreochromis Niloticus (Tilapia Fish) From Different Cooking Methods

Medicine, Health, and Disease
Valerie Norman Adalyn Chue

Grade:
10
Teacher:
Elyse Wexler

This projects is testing how different cooking methods (baking, boiling, sautéing, and deep frying) effects percentage of Ascorbic acid (vitamin c) in Oreochromic Niloticus also known as Tilapia fish. Ascorbic acid was tested using testing strips and samples were tested before and after cooking process to find the percent change.


Project presentation

View Project Presentation file

Lab journal excerpts

View Lab Journal file

Research paper

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One thought on “Effects on Percentage of Ascorbic Acid in Oreochromis Niloticus (Tilapia Fish) From Different Cooking Methods

  1. The experiment was well-designed and carefully executed with appropriate controls. The results were clearly presented and the conclusions included a listing of caveats that need to be taken into consideration.

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