家庭科食物教材の実験的研究 : 野菜サラダの取り扱い方

概要

論文の詳細を見る
Five experimental conditions were laid down as an aid for effective instruction by choosing some essential processes of making vegetable salads. Indo-phenol method was used to examine vitamin C (V.C.) in each process. The results are as follows : 1. The quantity of V.C. contained in each part of a cabbage was greatest in outer leaves, next in white leaves and green leaves, and smallest in light-green leaves. 2. The quantity of V.C. contained in a cabbagehead which was kept in a household refrigerator for 9 days decreased to 2/3 of that at the beginning of the period. 3. Almost no V.C. was detected in the water where a whole fresh cabbage leaf was steeped. 4. When chopped leaves were steeped in the water, a small amount of V.C. was detected in the water. 5. The quantity of V.C. contained in vegetable salad and vegetable salad sandwiches decreased considerably according to the passage of time. This tendency differed according to the materials of the salad.
日本家庭科教育学会の論文
1979-11-15