Consider the following abstract. Hamburg and leafy parsley were stored at 20 and

Question

Consider the following abstract.

Hamburg and leafy parsley were stored at 20 and 30oC for 9 months with or without blanching prior to freezing. The vitamin C content of these commonly used nutritionally rich vegetables generally decreased upon storage. It was found that losses were more pronounced when the freezing temperature was higher. Blanching was important in storing parsley at higher temperature. Hamburg parsley is a better candidate for long term freezing as it contains more vitamin C than the leafy variety.

Based on your choices, assign the abstract one of the following quality categories:

You were in agreement with more than 75% of the statements - GOOD

You were in agreement with 50% - 75% of the statements - MEDIUM

You were in agreement with fewer than 50% of the statements - POOR

a. The purpose of the study is clearly stated.

The experimental conditions are described.

The general conclusion of the study is stated.

The abstract provides a good overview of the study.

Raw data does not appear in the abstract.

Personal pronouns are not used.

This is a GOOD quality abstract.

This is a MEDIUM quality abstract.

This is a POOR quality abstract.

a. The purpose of the study is clearly stated.

b.

The experimental conditions are described.

c.

The general conclusion of the study is stated.

d.

The abstract provides a good overview of the study.

e.

Raw data does not appear in the abstract.

f.

Personal pronouns are not used.

g.

This is a GOOD quality abstract.

h.

This is a MEDIUM quality abstract.

i.

This is a POOR quality abstract.

Explanation / Answer

In agreement with c,f and h. that is less than 50% of the statements

POOR

disagreement with statements as

a - the purpose of the study is not clearly stated

b- amounts of leaves and their nutrient content is not given

d - a good abstract should have approximate percentage of vitamin c before and after freezing

e - raw data is given

g - a good quality abstract must have approximate percentage of vitamin c before and after freezing

i - abstract is not of poor quality

Blanching is a cooking where leaves are scalded in boiling water or steam for a short time. blanching stops enzyme action which in turn cause loss of about 25% of vitamin C which is less as compared to non-blached frozen leaves.

Related Questions

Navigate

• Browse (All)
• Browse C
• Subjects

---

---

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.