stress jgk la kdg2 tgk certain group yg sgt advance buat fyp diorg.mcm nk anta thesis esok je gayanye 2.well, xpe la.i just do it on my own way.xpyh nak terikot2 org.jnji buat kije 2 walaupun selow.dah berhari2 jugak la skrg ni aku duk betape kt lab bioprocess 2 masak sayur.uhukuhuk.penat potong sayur~
The title for my fyp is "THE EFFECT OF COOKING METHOD ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY"
so basically, my research is about finding how the cooking method can effect the total antioxidant capacity.
i have chosen 5 types of vegetables which includes swamp cabbage, mustard green, cabbage, paku shoot and okra (commonly consume by malaysian i guess.hehe)
for each of this vegie, im gonna cook it with three different method which are boiling, steaming and microwave cooking and the other one is keep fresh as a control. In addition to that, for each vegie with each cooking method, im gonna test for 3 things- antioxidant acitivity, total phenolic content and total flavonoid content.
well folks, at first I thought that my fyp is easier compared to my friends because unlike them, i dont need to extract my sample using soxhlet or distillation method plus i dont need to queue with other people as well. but looking at the number of vegie and the test i need to done, it actually takes a lot that i thought.
right now I have already finish with three type of vegie and still have 2 more. but I still need to repeat the 2 previous batch of the vegie because I had done so much mistake while doing the experiment. I dont know when im gonna finish it but I thing i do know is that I gotta finish it by the end of this sem by hook or by crook!
"Today I am reminded of one thing: Some things are easier said than done, but never impossible."
-please ignore my broken language. this is my first attempt to write in English.hihi
rase mcm nk mntak discount dgn Dr. D. dr, bleh x nk buat 4 jenis sayur je???plish3
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