1. Team I: Plant Pigments Senior Brytelle Walton, Reading High Junior Elvira Gabriel, Reading High Sophomore Hao Nguyen, Central High

2. Objectives Purpose: To find out which of the 4 cooking conditions (raw, steamed with distilled water for five minutes, steamed with distilled water for 15 or steamed with acidic water for 15 minutes) will contain the largest amount of pigments in the broccoli. Hypothesis: If broccoli is steamed in distilled water for five minutes, then that sample will have the largest amount of pigment left in the broccoli.

3. Background Research What is a Pigment?  An organic compound that gives a characteristic color to plant or animal tissues. Pigment Classes 1. Porphyrin  Chlorophyll a and chlorophyll b.  Produces the vibrant greens seen in broccoli and other plants. 2. Carotenoids  Responsible for the red, orange, and yellow hues of plants, vegetables, and even animals.  Found mainly in plants, algae, and photosynthetic bacteria.

4. What are the health benefits of these pigments? 1. Chlorophylls Contributes to fighting harsh diseases Background Cont… 2.Carotenoids Vitamin A Antioxidants

5. Materials  Mortar and Pestle  Broccoli segments(78grams)  Hot plates  Steaming Container  Lemon Juice  Distilled water  Beakers  Test Tubes  Thin Layer and Column Chromatography Setups  Food Processor  Vacuum Filter  Spatula  Safety Goggle  Gloves  Spectrophotometer (Spec 20)  UV/Vis Spectrometer  Carbon Acetate  Acetone  Ether  Hexane  Calcium Carbonate

6. ProcedureRaw: 1.Cut up one broccoli segment into the food processor and process for ten seconds. 2.Grind residue in the mortar and pestle for 15 minutes with 50 milliliters of ether and two spatula scoops of Calcium Carbonate. 3.Place into vacuum filter and vacuum out all liquid. 4.Using the “washing” process, allow the residue to separate from the pigments and drain out the water. Repeating this 4 times, all residue should be dispelled from the crude extraction. 5.Place the liquid into a 50 milliliter flask and place under a Nitrogen Oxide vacuum to blow off excess sample. 6.Place in a small jar and label for analysis. Use the Thin Layer and Column Chromatography setups to identify the different pigments.

7. Procedure Cont… Steamed w/ Distilled Water(15 Minutes): 1.Steam broccoli in 200 mL water for 15 minutes. *Repeat Initial steps 2-6* Steamed w/ Acidic Water(15 Minutes): 1.Steam broccoli in 200 mL water and 5 mL of lemon juice for 15 minutes. *Repeat Initial steps 2-6* Steamed w/ Distilled Water( 5 minutes): 1.Steam broccoli in 200 mL of distilled water for five minutes. *Repeat Initial Steps 2-6*

8. Raw5 Min. Distilled15 Min. Distilled15 Min. Acidic

9. Results

10. Results Cont…

11. Conclusion  Through our analysis we found that the five minute sample contained the most pigment compared to the other samples. Our hypothesis was proven correct.  The 15 minute acidic sample contained the smallest amount of pigments.  The acidic sample not only effected the amount of pigment but also alters the physical appearance of the broccoli.

12. Further Research  Better identification of pigments  Better quantification of pigments  Different cooking conditions  More trials to reach consistency  Various vegetables, fruits, flowers

13. Acknowledgements  Eberly College of Science  Dean Daniel J. Larson  Dr. Jackie Bortiatynski  Ms. Sarah Strass  Ms. Chantelle Smith  Ms. Jody Markley, UBMS Director  Mrs. Annie Holmes, UBMS Asst. Director  Mr. Craig Keiser  UBMS Staff Thank You Any Questions?