Question

1. Abstract:

Hamburg and leafy parsley were stored at ‐20 and ‐30°C for 9 months with or without blanching prior to freezing. We determined the vitamin C content by titration with 2,6‐dichlorophenolindophenol dye at several time intervals and storage conditions. The vitamin C content decreased over time and more when the freezing temperature was higher

a. The purpose of the study is clearly stated.

b. The experimental conditions are described.

c. Scientific principles are described.

d. The general conclusion of the study is stated.

e. The abstract provides a good overview of the study

f. Personal pronouns are not used.

g. Raw data does not appear in the abstract.

2. Introduction:

Parsley is a vegetable grown widely in Europe, and is a good source of important nutrients including vitamin C (Willis et al., 1986). In particular, Hamburg parsley is deeper in colour and higher in vitamin C than the leafy variety (Okeibuno‐Badifu, 1991). Our experiment looks at the impact freezing temperatures on the content in vitamin C of two common types of parsley, Hamburg and leafy types. Previous research on the storage of vegetables at temperatures between ‐18 and ‐28oC (Jurics, 1970) found that samples kept at lower temperatures contained 9 to 11% more vitamin C. Based on that knowledge, we can anticipate that vitamin C content in the parsley leaves will decrease over time, but that better retention will be observed for storage at ‐30oC.

a. The introduction describes published studies related to the project.

b. The goals of the study are described and its importance is explained.

c. The hypothesis of the project is provided and indicates the expected results .

d. A short rationale for the hypothesis is provided and is based on published research.

e. The method used to determine the results is mentioned.

f. The in-text citations are provided.

g. Personal pronouns are not used.

3. Experimental section:

Vitamin C content was determined by titration with 2,6‐ dichlorophenolindophenol dyestuff until a salmon pink colour was obtained. Samples: raw leaves (control sample), leaves after blanching, leaves after freezing at t = 0, 3, 6 and 9 months. 100g of leaves were weighed for each sample, blended in water for 1 minute and filtered before being titrated.

a. The Experimental section describes what was studied.

b. The control is identified.

c. The measured variables are identified.

d. The experimental conditions are described.

e. The method used to determine vitamin C includes enough information for another chemist to replicate the experiment.

f. The Experimental section is written in the third person, past tense.

5. Discussion:

Directly after freezing non-blanched leaves, both parsley types contained more vitamin C than after blanching. However, during storage the losses were greater if the raw material used for freezing was not blanched before freezing. The losses were also increased at higher storage temperature. In samples without blanching the final vitamin C content of leafy parsley was 24 mg per 100g at -20°C and 94 mg at -30°C compared with 257 mg in raw leaves. For the Hamburg parsley these values were 44 mg and 136 mg as compared with 310 mg in raw leaves. With blanching the final vitamin C content of leafy parsley were 78 mg per 100g at -20°C and 101 mg at -30°C as compared with 125 mg in blanched leaves before freezing. For the Hamburg parsley these values were 104 mg and 125 mg as compared with 164 mg. The amount of vitamin C wasrapidly reduced in leavesstored at higher temperature, especially if no blanching was applied. This could be due to the fact that non‐blanched leaves could be in greater contact with oxygen as they were more loosely packed that the blanched leaves. One way to eliminate this problem would be to use vacuum packaging to store the parsley. Blanching caused a great loss of vitamin C, the greater one being observed for the leafy parsley. This is in line with previous reports (Okeibuno‐Badifu, 1991). The results obtained in this study were as predicted and agree with the literature precedent (Okeibuno‐Badifu, 1991), as the highest amounts of vitamin C at any point during storage are observed in samples kept at ‐30°C.

a. The important findings are summarized.

b. All results are discussed. If difficulties were encountered they are described and possible improvements are offered.

c. The patterns and relationships found in the results are described.

d. The results are compared to those obtained in similar studies.

e. The results are compared to the hypothesis.

f. The findings are extended to other situations or other species.

g. Personal pronouns are not used.

h. The discussion is clearly and convincingly presented

6. Abstract:

In our research on storage of leafy and Hamburg parsley we found that storing parsley at -30° C with prior blanching is a good method for preservation of vitamin C, as predicted in our hypothesis.

a. The overall conclusions of the study are summarized.

b. The conclusions refer to the objectives of the study.

c. The conclusions clearly indicate whether or not the objectives of the study have been met.

d. The correlation between the results of the study and the hypothesis is stated.

e. The conclusion is written in the third person, past tense.

There are more than one options that can be right, please select all that are true for the text that comes with each part.

Answer 1

Options that seem correct are :

Abstract 1 :

a )The purpose of study is clearly stated. [Determining vitamin C content]

b) Experimental conditions are described. [Storing samples , storage temperature, treatments]

d) General conclusion of study is stated .[ Vitamin C content decreased over time and more when freezing temperature was higher].

e) The abstract provides a good overview of study .[ By mentioning above three points ]

Abstract 2 :

a. The introduction describes published studies related to the project.[ A previous study is mentioned here in this abstract ]

b. The goals of the study are described and its importance is explained.[Impact of freezing point on content of Vitamin C as it is one of the nutrient]

c. The hypothesis of the project is provided and indicates the expected results .[ Hypothesis is clearly mentioned]

d. A short rationale for the hypothesis is provided and is based on published research.[ This given statement is another form of above stated thing ]

f. The in-text citations are provided . [ i.e. (Willis et al., 1986) etc.]

Abstract 3:

a. The Experimental section describes what was studied.[ Vitamin C determination]

c. Measured variables are identified. [ types of leaves ]

e. The method used to determine vitamin C includes enough information for another chemist to replicate the experiment.[ abstract contains enough information]

f. The Experimental section is written in the third person, past tense.[ Use of were , was support this option].

Abstract 5:

a. The important findings are summarized.[ like content of Vitamin C in leaves treated in different patterns]

b. All results are discussed. If difficulties were encountered they are described and possible improvements are offered.[ like freezing the leaves of both kinds at lower temperature retains higher content of Vitamin C]

c. The patterns and relationships found in the results are described.[ freezing the leaves at higher temperature of both Hamburg and leafy parsley retained less Vitamin C content as contrary to storing their leaves at lower freezing temperature]

d. The results are compared to those obtained in similar studies.[ Results of this experiment are compared with results mentioned in above abstracts ]

e. The results are compared to the hypothesis.[ This statement is another form of stating d) option]

g. Personal pronouns are not used. [ we encounter no use of personal pronouns]

h. The discussion is clearly and convincingly presented. [ The way in which results are stated shows the clarity with which results are discussed].

Abstract 6 :

a. The overall conclusions of the study are summarized. [Storage of Leaves of both Hamburg and leafy parsley at -30°C contains more content of Vitamin C ].

b. The conclusions refer to the objectives of the study. [ Clearly the objective of study ( Preservation of Vitamin C ) on keeping Hamburg and Leafy parsley for longer period of time is met.]

c. The conclusions clearly indicate whether or not the objectives of the study have been met. [ The statement is another way of writing b) option ]

d. The correlation between the results of the study and the hypothesis is stated. [ The statement holds good as hypothesis and results of study matches ]

e. The conclusion is written in the third person, past tense. [ words like found and predicted justifies this statement ].

NOTE : The options which are true are written in full and the reasons for them are written in brackets .

( You may check the validity of the options by referring the reasons mentioned here from abstract itself .)