roup

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1BSN - A15

MEMBER’S NAME TASK/S

1.AHIG, MARK (Leader) Discussion

2. BAZAR, BHIENZY JOI Conclusion

3. CABALLERO, ABEGYL Answered questions

4. JABONERO, KIESHA Case analysis

5. ONGUE, HEIZYL LOU Crossword puzzle

6. RECIPROCO, CASEY Experiment and

LOUISE encoder
OBSERVATION AND INTERPRETATION:
DOCUMENTATION:

Procedure Documentation
Day 1

1. Cut the vegetables into (Okra)

very small pieces and
place each in its own
small jar.

(Tomato)
 Procedure Documentation
Day 1

2. Label the jars with the (Okra)

name of the vegetable and
add enough rubbing
alcohol (enough to
submerge) to each jar to
cover the vegetables.

(Tomato)
 Procedure Documentation
Day 1
3. Cover the jars loosely
with plastic wrap or
aluminum foil (or any
plastics cellophane
available).

4. Place the jars carefully into a

shallow tray containing 1 inch of
hot tap water. Keep the jars in the
water for at least a
half-hour, longer if needed,
until the alcohol has become
colored (the darker the better).
Twirl each jar gently about
every five minutes. Replace the
hot water if it cools off within
30 minutes.
Let stand overnight.
 Procedure Documentation
Day 2
1. Cut a long thin strip of
coffee filter paper (or
tissue paper, paper towel,
cheese cloth, fine cloth)
for each of the jars.

2. Label the paper using a

permanent marker/pen with
the same name as on the
jars so that they match.
 Procedure Documentation
Day 2
3. Remove jars from water,
dry off and uncover. Place a
strip of filter paper (or tissue
paper, paper towel, cheese
cloth, fine cloth)into each so
that jar one end is in the
alcohol. Bend the other end
over the top of the jar and
secure it with tape.

4. Remove the strips of

paper and let them dry.
Tape them to a piece of
plain paper to analyze later.
 QUESTIONS:
1.What have you noticed in the
a.color of the alcohol after 30 minutes then after 1 hour?
Answer: Alcohol in Okra still looks transparent after 30 minutes. After 1 hour
the alcohol looks green. Alcohol in Tomato also looks transparent after 30
minutes. After 1 hour the alcohol looks red and orange.
b.color of the filter paper after 30 minutes then after an hour?
Answer: Green pigment is found in okra after 30 minutes. The green pigment
is still present after an hour. Red pigment is found in the tomato after 30
minutes. After an hour, the red and orange pigment are.
2. How many colors did you see on the filter paper after an hour?
Answer: 1 color is present in okra filter paper after an hour. 2 colors are
present after an hour in the tomato filter paper.
3. What color/s travel/s farthest? Answer: red-orange travel the farthest than green.
Answer: red-orange travel the farthest than green.

DISCUSSION:
In order to demonstrate the chemical make-up

food used in this experiment,
specifically okra and tomato, modified chromatography was utilized in
conducting the experiment in order to see the nutrients inside the plants.
Chromatography is a method for separating mixture components and can be used
to identify some of the components. This implies that the filter paper will display
the breakdown of the components. Chromatogram is the name for this breakdown
of the pigments. The solubility of the components, in this case the pigments,
determines how quickly they draw over the paper or the speed that they dissolve
in the liquid (Steamfest, nd). Plant matter that has been dissolved separates as it
moves with the alcohol up the filter paper. The plant matter's more soluble
components move farthest. The presence of various colors on your filter paper
denotes the presence of various molecules in your sample (American
Ophthalmology Academy, 2022).
 CONCLUSION:

The more soluble parts of the plant matter travel farthest.

There were different colors on the filter paper which
indicates that there are different kinds of molecules in the
sample. The most soluble molecule in our experiment was
the beta-carotene which is a red-orange pigment that
belongs to the carotenoid group found in tomatoes. The
green pigment found in the okra was the chlorophyll.

 A. Cross Word Puzzle:

C D
W C E L L U L O S E C H L O R O P H Y L L
A I O F I

T T T I B A
E N E R G Y C O S T E O P O R O S I S
R U I K F C
S S C U R V Y E F I L O
O A N I R O N A R
L O R A N G E C S V B
U O Y H I I
B P T P O P F N C

L O E M A C R O M I N E R A L S N I A
E T N V O L L O I N C
A N E M I A A D E K L U A G I
S S U A R C E D
S I N C G V I T A M I N S
I I O D I N E R N L N T
S U N N D A E P E
G
M H H D
T T H I A M I N
G B U
O E T
R I C K E T S R
T I
M I N E R A L S E
R N
T
V E G E T A B L E S
 ACROSS
4. A complex carbohydrate found in the skin and pulp of vegetables.
Answer: Cellulose
5. The green substance found in green vegetables.
Answer: Chlorophyll
8. Vitamins and minerals do not provide _______ for the body.
Answer: Energy
9. Calcium helps prevent _____ in adults.
Answer: Osteoporosis
11. Adequate amounts of vitamin C prevents this disease.
Answer: Scurvy
14. A mineral that builds hemoglobin in the blood.
Answer: Iron
15. A fruit high in Vitamin C.
Answer: Orange
20. ______ are found in relatively large amounts in the body.
Answer: Macrominerals
24. A type of disease caused by a lack of iron.
Answer: Anemia
25. Vitamins _____ are the fat soluble vitamins.
Answer: Vitamin: A, D, E, K
27. _____ regulate the body chemistry and the bosy functions.
Answer: Vitamins
29. A mineral required for the proper function of the thyroid glands.
Answer: Iodine
30. The ultraviolet rays from the ____ are converted into Vitamin D in the
body.
Answer: Sun
31. A deficiency of this vitamin causes beriberi.
Answer: Thiamin
34. Vitamin D helps prevent _____.
Answer: Rickets
35. ______ are sometimes chemical constituents of vitamins.
Answer: Minerals
36. For maximum nutritive value, this must be cooked in a small amount
of water until just tender.
Answer: Vegetables
 DOWN
1. Vitamin K helps the blood to _____.
Answer: Clot
2. An absence of an essential nutrient.
Answer: Deficiency
3. Some vitamins are destroyed by prolonged cooling in a large amount of water
because they are _____.
Answer: Water soluble
4. A group of foods that are high in ascorbic acid.
Answer: Citrus
6. Vitamin B2 is also known as _____.
Answer: Riboflavin
7. The chemical name for Vitamin C.
Answer: Ascorbic Acid
10. A poor diet can cause _____ blemishes.
Answer: Skin
12. A yellow pigment found in carrots that can be converted into Vitamin A in
the body.
Answer: Carotene
13. A search for Vitamin D. (two words)
Answer: Fish oil
16. _____ is crucial in regulating the heartbeat.
Answer: Potassium
17. Vitamins are minerals cannot be ____ by our bodies.
Answer: Produced
18. A deficiency of niacin in the body could cause ______.
Answer: Pellagra
19. _______ helps to prevent tooth decay.
Answer: Fluorine
21. The vitamin maintains the normal functions for the nervous system, skin,
and digestive tract.
Answer: Niacin
22. Vitamins and minerals must be ______ in our food.
Answer: Ingested
23. Vitamin A is essential for normal ________.
Answer: Vision
28. When vitamins were first discovered, they were called by letters of _______.
Answer: Alphabets
32. The chemical substances the body needs for health.
Answer: Nutrients
33. An enlargement of the thyroid gland caused by a lack of iodine.
Answer: Goiter
 B. CASE ANALYSIS
A 45-year-old healthy woman presents with complaints of tingling
sensations in hands and feet. Also complains of stomach pain hat
is different from heartburn. In addition, she reports memory
difficulty, extreme fatigue, aversion to the odor of cooking meat,
decreased ability to taste food.

1. What vitamin/s/mineral deficiencies are evident in the case?

Severe Vitamin B12 deficiency
is a vitamin deficiency that is
present in this situation.

2. Support your answer.

In accordance with the patient's complaints, symptoms included
fatigue, trouble focusing, paresthesia in the hands and feet, loss of taste,
aversion to the smell of cooked meat, and more. These are the
symptoms of severe Vitamin B12 deficiency, which is a required
vitamin that we must take since Vitamin B12 is an essential component
that your body needs for processes such as DNA synthesis, energy
production, and central nervous system function.