Title: A study of the effect of the temperature of short-term storing and processing on

the carotenoid concentration in a carrot root.

A question arises whether the process of storing and processing foods containing
carotenoids decreases the concentration of carotenoids in the foods. The aim of this
experiment is to determine the effect the storing and processing temperature has on
the concentration of carotenoids in a carrot root. The reason I chose this topic is Komentarz [MJ1]: EX: The topic of
the investigation is identified.
because I frequently cook carrots in the oven at high temperatures and I want to
learn whether the concentration of healthy carotenoids in such a carrot decreases
significantly, and what temperature is the most beneficial for storing and processing
carrots. Komentarz [MJ2]: PE: Student
demonstrates personal interest and
Background information: provides background to the choice
of investigation.
Carotenoid is a name of a class of natural pigments that occur in plants, algae and
photosynthetic bacteria (Higdon, 2004). The main function of carotenoids in living
organisms is light absorption during the process of photosynthesis (Szalay, 2015).
The pigments make the organisms appear to be yellow, orange or red. Carotenoids
are important from a dietary point of view. Common dietary carotenoids include:
alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin, and lycopene.
The first three are pro-vitamin A carotenoids and they can be converted to retinol
(vitamin A) (Higdon, 2004).

Figure 1: Skeletal formulae of alpha- and beta-carotene1

Pro-vitamin carotenoids can be found in fruit and vegetables such as pumpkins,
carrots, squash and tomatoes (Szalay, 2015). In carrots, the majority of carotenoids
are alpha- and beta-carotenes (Higdon, 2004), averaging 60-120 mg/100 g of raw
carrots, about 80% of which is beta-carotene (Fikselová et al., 2008). From a dietary
point of view, consumption of foods rich in vitamin A is beneficial for eyes (vitamin A
deficiency causes blindness) (WHO, n.d.), skin and the immune system (Group,
1
MarvinSketch was used for drawing chemical structures, MarvinSketch 18.5.0, 2018,
ChemAxon ([Link]

1
2016). Moreover, carotenoids lower the risk of cancer (Khachik, n.d.) and protect
against cardiovascular diseases (Fikselová et al., 2008).
Carotenoids are sensitive to light, oxygen and temperature so under heat treatment,
they may be subjected to oxidative degeneration, structural transformation and
stereoisomerization (Khachik, n.d.). Processing foods that include carotenoids under
high temperatures is known to lead to isomerization (the change from trans- to cis-
isomers), oxidation (Pénicaud et al., 2011) and, finally, to destruction of the
hydrocarbon chains of the molecules, however, the extent of the damage differs with
the different times of cooking and with the different ways of cooking (frying, boiling,
microwaving) (Khachik, n.d.).
In order to study the concentration of carotenoids in a given food (in this case a
carrot), the carotenoids need to be extracted which can be done with an organic
solvent, for example the solution of 80% acetone (Hu, Tanaka and Tanaka, 2013).
The concentration of carotenoids in a solution can be found by the method of
spectrophotometry. A spectrophotometer is an apparatus that emits light with
different wavelengths (185-700 nm) and measures how much of that light is absorbed
by the sample (absorbance) (Chemistry LibreTexts, 2015). Due to the fact that
carotenoids have alternating single and double bonds, the π electrons present in the
structure of the compound are delocalised and that allows the compound to absorb
visible light (Pénicaud et al., 2011). Komentarz [MJ3]: EX: All the
provided information is entirely
Using Beer-Lambert’s Law, it is possible to calculate a sample’s concentration, appropriate and relevant and
enhances the understanding of the
knowing its absorbance. Beer-Lambert’s Law states that the measured absorbance context of the investigation. The
of a sample is proportional to its concentration. It can be written in the form of the student starts with a brief
description of carotenoids and, in
following equation. the following sections, focuses on
key aspects of the research: food
A=ϵlc processing, extraction, experimental
technique.
A – is the absorbance of the sample,
PE: Many different sources were
used, which shows student’s genuine
ϵ - is molar extinction coefficient (constant for a given compound, a function of interest in the investigated topic.
wavelength (Thermo Fisher Scientific, 2013),
l – is the path length (length of the cuvette), usually 1 cm,
c – is the concentration of the sample (Chemistry LibreTexts, 2015).

This proportionality of absorbance and concentration is true for dilute solutions only
([Link], 2005).
To calculate the concentration of the sample, the value where the absorbance is the
highest, peak absorbance, is used as it makes the method more sensitive
([Link], 2005). In the case of carotenoids, the peak absorbance is
at 450 nm (Fikselová et al., 2008).
To be able to calculate the actual concentration of a sample, the absorbance of the
reference samples, samples with a known concentration, has to be determined. From

2
the obtained data, a graph is plotted (calibration curve) and an equation of a straight
line in the form of y=ax+b is obtained. This equation is later used to calculate the
concentration of the studied samples ([Link], 2005). Komentarz [MJ4]: EX: The
methodology of the investigation is
RQ: How does the temperature of short-term processing affect the concentration of highly appropriate to address the
research question.
carotenoids present in carrot roots?
Komentarz [MJ5]: EX: A relevant
Hypothesis: If the temperature of short-term processing is increased, the and fully focused research question is
clearly described.
concentration of carotenoids present in carrot roots decreases because heat destroys
the hydrocarbon chains of carotenoids (Khachik, n.d.).

List of materials: List of apparatus:

80% acetone Scales (± 0.1 g)
10.0 mg Amara beta-carotene tablets Mortar and pestle
Carrot Volumetric pipette (± 0.04 ml)
Diatomaceous earth for Automatic pipette (± 0.001 ml)
chromatography
50 ml volumetric flasks (± 0.06 ml)
Aluminium foil
Funnels
Filter papers
Cellulose wadding
Büchner funnel
Filter flask
Vacuum pump
Cuvette
Spectrophotometer
Kitchen oven
Kitchen freezer Komentarz [MJ6]: EX, PE: The
student has put a lot of effort to
design the experiment entirely from
the scratch. No references are stated,
because the full procedure was
Procedure: devised by the student and refined
with a trial and error approach. It’s
Part 1: Treatment of carrot samples with different temperatures. truly remarkable, that the student was
able to design and perform a
1. The carrot roots were washed and cut to 2 mm wide, 1 cm long slices. complicated experiment like this in
2. 30.0 g of carrot slices were weighed and the samples were stored/processed the limited IA time.

in different temperatures: -5°C (kitchen freezer), 20°C (room temperature), Komentarz [MJ7]: EX, C: An easy to
follow, fully reproducible procedure
100°C (low kitchen oven temperature), 180°C (medium kitchen oven is described.

3
 temperature), 240°C (high kitchen oven temperature) for 30 min in aluminium
foil.
Part 2: Preparation of reference samples with beta-carotene concentrations of
0.0200, 0.0400, 0.100 and 0.200 mg/ml from 10.0 mg Amara beta-carotene
tablets.

1. One Amara beta-carotene tablet was placed in a mortar and grinded.

2. 20.00 ml of 80% acetone was added to the mortar to dissolve the beta-
carotene. Komentarz [MJ8]: EX: The
extraction was performed in a single
3. The solution was filtered through a funnel and a filtering paper and the filtrate step for each sample. This probably
was placed in a 50.00 ml volumetric flask. resulted in low carotene amounts
obtained at the end of the analysis.
4. Acetone was added to fill the volumetric flask to the mark. However, the student identified this
5. 5.00/10.00/25.00/50.00 ml of the solution was measured out. weakness and discusses it
thoroughly in the evaluation section.
6. The solutions were placed in 50.00 ml volumetric flasks and the volumetric I decided not to penalise the student
flasks were filled with acetone to the mark. in the exploration criterion, as the
time to refine and conduct the
7. 2.000 ml of each of the solutions was placed in a cuvette using an automatic experiment was limited and also all
pipette. the remaining descriptors of the
highest exploration mark band were
8. The absorbance of the samples was measured at 330-550 nm every 1 nm. fully met by the student.

Part 3: Carotenoid extraction from carrot samples.

1. 30.0 g of each of the carrot samples was placed in the mortar.
2. 50.00 ml of 80% acetone was added to each of the samples.
3. The carrot samples were grinded until orange liquid appeared.
4. The solutions were filtered through a funnel and cellulose wadding and they
were placed in 50.00 ml volumetric flasks.
5. The flasks were filled with 80% acetone to the mark.
6. The solutions were filtered through a Büchner funnel, diatomaceous earth and
a filtering paper into a filter flask connected to a vacuum pump
([Link], 2007).
7. 2.000 ml of each of the solutions was placed in a cuvette using an automatic
pipette.
8. The absorbance of the samples was measured at 330-550 nm every 1 nm.

Safety: Komentarz [MJ9]: EX: The report

shows evidence of full awareness of
In the majority of the experiment acetone was used as a solvent. It was assured not the significant safety and
environmental issues that are
to inhale and come in contact with its vapour as it is irritating to eyes and mucous relevant to the methodology of the
membranes (PubChem Compound Database, n.d.). A lab coat, gloves and protective investigation.

glasses were worn at all times. The preparation of reference samples and carotenoid
extraction from carrots (parts 2 and 3 in the procedure) were performed under a fume
hood (PubChem Compound Database, n.d.). The solutions containing acetone were
disposed to specifically marked containers (PubChem Compound Database, n.d.).

4
Results: Komentarz [MJ10]: A: The
quantitative data are provided in a
clear, compact way. The amount of
1,5 Absorbance of reference samples measured at 330-550 collected data is sufficient and can
nm support a detailed and valid
conclusion to the research question.
1 Uncertainties are stated correctly.
The number of significant figures on
the y axis should be different and the
negative part of y axis is not
Absorbance

0,5
relevant. The student could have
additionally included the raw data
related to the standard solutions,
0 especially the absorbance values at
330 380 430 480 530 the wavelength chosen for further
analysis.
-0,5 0.02 0.04 0.1 0.2

-1
Wavelength (nm)

Graph 1: Absorbance of reference samples measured at 330-550 nm.

3
Absorbance of samples measured at 330-550 nm
2,5

1,5
Absorbance

0,5

0
330 380 430 480 530
-0,5

-1 M' (-5) M' (20) M' (100) M' (180) M' (240)

-1,5
Wavelength (nm)

Graph 2: Absorbance of samples measured at 330-550 nm.

Analysis:
1. According to the Beer-Lambert Law (A=ϵlc), there is a linear relationship
between absorbance and concentration of a sample, as long as the solution is
dilute ([Link], 2005). A calibration curve was plotted, using
absorbance measured at 453 nm (peak value), and an equation of the trend
line was found.

5
 1,4 Calibration curve at 453 nm
1,2
y = 5.8172x + 0.0108
1 R² = 0.9992
Absorbance

0,8
0,6
0,4
0,2
0
0 0,05 0,1 0,15 0,2 0,25
Concentration (mg/ml)

Graph 3: Calibration curve, absorbance of samples measured at 453 nm. Komentarz [MJ11]: A, C: The data
is processed correctly in the whole
section, with some worked examples
2. The equation was used to calculate the concentration of carotenoids found in of how the calculations were made.
The student considers measurement
each sample and the amount of carotenoids in 100.0 g of carrot from each uncertainties in the section below
sample. (section 4).

Table 1: The samples’ absorbance at the peak (453 nm) and the calculated
carotenoid concentration.
T (°C) -5 20 100 180 240

A /± 0.0001 0.3551
0.7999 0.5898 0.9070 0.6686
c /mg/ml 0.0592
0.136 0.0995 0.154 0.113
Sample calculations:
A= 5.8172c + 0.0108 For -5°C
c= A=0.7999= 5.8172c + 0.0108
c= =0.136 mg/ml
In the calculations, the value of b was used to compute the samples’
concentrations.
The concentrations in Table 1 are given with the same number of significant
figures as the standard solutions’ concentrations. As the value of R2 is 0.9992,
so very close to 1, it was assumed that the calculated concentrations have
similar uncertainties to the standard solutions’ concentrations.

Table 2: Amount of carotenoids in mg in 100.0 g of carrot from each sample.

T (°C) -5 20 100 180 240

c /mg/ml 0.113 0.0592

0.136 0.0995 0.154
In 100.0 g of carrot
/± 0.001 mg 22.7 16.6 25.7 18.8 9.87

6
 Sample calculations for -5°C:
0.136 mg/ml 50.00 ml of carotenoids – 30.0 g of carrot
x mg of carotenoids – 100.0 g of carrot
mg = 22.7 mg of carotenoids in 100.0 g of carrot

3. A graph showing the relation between temperature and concentration was

plotted.

temperature of processing vs carotenoid

concentration
0,18
0,16
concentration (mg/ml)

0,14
0,12
0,1
0,08
0,06
0,04
0,02
0
-50 0 50 100 150 200 250 300
temperature (°C)

Graph 4: The relationship between the temperature of processing carrots and

carotenoid concentration. Komentarz [MJ12]: C: The whole
section is easy to follow, the worked
examples aid the understanding.
4. Percentage uncertainty of the standard solutions of beta-carotene and that of
the absorbance of the studied samples was calculated.

Table 3: Standard solution beta-carotene concentrations and their percentage

uncertainties.
c /mg/ml 0.00200 0.00400 0.0100 0.0200

Uncertainty 2.0 1.6 1.4 1.1

(%)
Sample calculations for 0.002 mg/ml:
%uncertainty of stock solution=%uncertainty(mass of carotene in
tablet)+%uncertainty(volumetric flask)=
%uncertainty of a given concentration=%uncertainty of stock solution
+%uncertainty(added volume of stock solution)+%uncertainty(volumetric flask)
=

7
 Table 4: Absorbance of the studied samples and their percentage
uncertainties.
A /± 0.0001 0.3551
0.7999 0.5898 0.9070 0.6686
Uncertainty
0.03
(%) 0.01 0.02 0.01 0.01
Sample calculations for 0.7999:
%uncertainty=

The final values’ uncertainties are affected by the values of absorbance

uncertainties and standard solutions uncertainties, however, the exact
treatment of final values uncertainties requires software to calculate the
uncertainties of the values of a and b, which is not available in standard
spreadsheet editors. Due to the fact that the value of R2 is 0.9992, so very
close to 1, it was assumed that the calculated concentrations have similar
uncertainties to the standard solutions’ concentrations. Komentarz [MJ13]: A: As
uncertainty propagation of data
calculated with a best-fit line
equation is not discussed in IB DP
Discussion of results: Chemistry, the student made a
cleaver, valid assumption.
Processing carrots at high temperatures (180°C and 240°C) leads to a decrease in
the carotenoid concentration. When it comes to the effect of storing and processing
carrots at lower temperatures (-5°C, 20°C and 100°C), the exact relation cannot be
determined. The values are scattered, at -5°C the carotenoid concentration is 0.136
mg/ml, at 20°C it is 0.0995 mg/ml and at 100°C it is 0.154 mg/ml. This suggests that
the process of extraction was not uniform for all samples due to multiple filtrations of
the solutions (more in section Evaluation). The increase of concentration with the
increase of temperature from 20°C to 100°C was not expected. Considering the
estimated percentage uncertainties of the two values (that are in the range of 1-2%),
the values are not within each other’s percentage error limit and therefore are
different, however, the experiment does not take into consideration random errors
introduced by the fact that the procedure was performed just once. Komentarz [MJ14]: EV: The whole
section thoroughly describes the
It may be that the low temperatures (-5°C, 20°C and 100°C) do not affect the obtained results, with fully relevant
conclusions. Some of the described
carotenoid concentration to a large extent (a supposed small decrease in aspects are elaborated on in the
concentration with an increase of temperature). The amount of carotenoids that was following sections. It is important to
notice, how often the student uses
extracted differed significantly between the three samples. As the difference between the subjunctive – which
the extracted carotenoids in the samples was so high, the supposed small decrease demonstrated the awareness of
some of the limitations and tentative
in carotenoid concentration was not visible in the numerical results. Evidence that nature of the obtained results.
supports that hypothesis is the result obtained by Dongho Dongmo et al. in their
experiment with palm oil. After a 30 min treatment: lower temperatures (50°C and
120°C) caused a slight decrease in carotene concentration (from 626.60 mg/l to
621.40 mg/l and 613.60 mg/l respectively) and at higher temperatures (200°C and
400°C) the amount of carotene decreased significantly (478.40 mg/l and 140.40 mg/l,

8
respectively) (2014). However, more tests would have to be performed to draw some Komentarz [MJ15]: EV: A relevant
comparison with the literature is
conclusions from that part. made.

The difference between the carotenoid concentration in the samples processed at -

5°C, 20°C and 100°C might also be caused by the fact that denaturation of proteins,
which carotenoids are bound to, occurred in the sample processed at 100°C and this
made it easier to extract the carotenoids (Fikselová et al., 2008) and so more of them
was extracted. Another reason for this difference, might be that the carotenoid
concentration in different regions of the carrot was different (Baranska et al., 2006),
hence the differences in carotenoid concentration in the samples processed at -5°C,
20°C and 100°C. Komentarz [MJ16]: EV: A very
interesting point is mentioned –
Processing carrots at higher temperatures: 180°C and 240°C, causes a significant indeed, the thermal processing at
100 centigrade can lead to the
drop in carotenoid concentration, the concentration of carotenoids in the samples destruction of cell wall and/or
was respectively 0.113 mg/ml and 0.0592 mg/ml, so lower than the highest value of proteins and facilitate the
subsequent extraction.
the sample processed at 100°C. This might be because, as a result of high
temperatures, the carotenoids were destroyed or were decomposed to other
molecules (Mader, 1964).
The value of the amount of carotenoids present in 100 g of a carrot stored at 20°C,
16.6 mg of carotenoids, was low in comparison to the values given by Fikselová et al.
(60-120 mg/100 g of raw carrots) (2008). This indicates that the extraction in this
investigation was most probably incomplete and the chosen method not efficient
enough. Komentarz [MJ17]: EV: Another
comparison with the literature is
made, with a further justification of
the identified experimental
weakness.
Conclusion:
To sum up, the results partially support the hypothesis. Short term processing carrots
at high temperatures (180°C and 240°C) does decrease their concentration. The
exact relation between lower temperatures of storing and processing and the
carotenoid concentration is unclear. Komentarz [MJ18]: EV: A proper
conclusion is drawn, consistent with
the experimental data.

Evaluation:
The aim of the experiment was fulfilled, the influence of processing and storage
temperatures on the carotenoid concentration in carrots was investigated.
Creating the calibration curve and obtaining an equation with an R2 value of 0.9992
turned out to be very helpful when calculating the concentration of carotenoids in the
specific samples. The calculated carotenoid concentrations of the samples all had a Komentarz [MJ19]: A: Proper
consideration of the R2 value.
low estimated percentage uncertainty in the range of 1-2% so it suggests that the
obtained values have low errors, however, random error caused by performing the
experiment just once and the differences in the carotenoid concentration in different
regions of the carrot (Baranska et al., 2006) were not taken into consideration. Using
Amara Beta-carotene tablets to have the necessary measurements to create the

9
calibration curve was a vital part of the investigation. However, the Amara tablets
contained beta-carotene only, not other carotenoids (for example, alpha carotene),
like carrots do, which might have introduced a systematic error. Komentarz [MJ20]: EV: Yet
another valid possible weakness was
However, there are elements of the investigation that could be improved to find a mentioned by the student.

more precise relationship. First of all, there was a problem with the method of
extraction of carotenoids. The used acetone not only extracted the carotenoids but
probably also other substances whose presence caused the whole solution to
become opaque. Because of that, the solutions had to be filtered multiple times and
using different methods so it might have been that some quantities of carotenoid
were not transferred to the final solution that was measured, which lead to a loss of
the carotenoid content on every step of filtration. Also, the opaqueness of the solution
was the reason why the spectrophotometer registered different absorbance values at
550 nm for different samples and for a pure carotenoid solution, the absorbance in
this region should be zero (Kopczynski et al., n.d.). Apart from opaqueness, the other
substances that were extracted introduced a systematic error in the measurements
as they also absorbed visible light. The possible impurity of the solutions might also
have been the reason why the peak absorbance was slightly shifted from the
expected 450 nm (Fikselová et al., 2008) to 453 nm. In order to improve the
experiment a different method of extraction, which would extract only carotenoids and
which would allow a similar yield of extraction, would have to be used, for example
extraction with 96% ethanol and petroleum ether at 60°C (Fikselová et al., 2008).
This procedure, however, would introduce a problem as all the samples would have
to be processed in the same temperature (60°C) after they were processed in the
oven. Supposing that at 60°C carotenoids would start being decomposed, all the
samples processed at the temperature below 60°C (-5°C and 20°C) would have the
same carotenoid concentration. A simpler improvement that can be introduced is to
filter all the solutions in the same way and the same number of times. Second of all,
as the whole procedure turned out to be very time-consuming, the whole experiment
was performed only once. That introduced a random error as there is only a small
degree of certainty that the obtained results are actually correct and that they are not
the way they are due to chance. To improve this weakness, at least two more
repetitions would have to be made. Additionally, more repetitions would help solving
the questions if there indeed was a difference between the carotenoid concentration
in different carrot parts, if the lower temperatures indeed do not affect the carotenoid
concentration to a large extent and if the extraction was indeed the most efficient at
100°C. Another improvement that could be made, is to use a professional furnace to
keep the temperature of processing constant instead of using a kitchen oven which
does not keep the same temperature throughout the 30 min period of processing
carrots. Komentarz [MJ21]: PE, EX, EV: The
student in detail discusses many
possible improvements and
extensions to the investigation.
Genuine engagement, creativity,
curiosity and independent thinking
are clearly visible.

10
Bibliography:
Baranska, M., Baranski, R., Schulz, H. and Nothnagel T, T. (2006). Tissue-specific
accumulation of carotenoids in carrot roots. Planta, [online] 224(5), [Link].
Available at: [Link] [Accessed 14 Apr.
2018].

Chemistry LibreTexts (2015). Spectrophotometry. [online] Chemistry LibreTexts.

Available at:
[Link]
on_Rates/Experimental_Determination_of_Kinetcs/Spectrophotometry [Accessed 1
Mar. 2018].

[Link] (2007). Vacuum filtration. [online] [Link]. Available at:

[Link] [Accessed 19
Mar. 2018].

Dongho Dongmo, F., Ngono Ngane, A., Demasse Mawamba, A., Schweigert, F. and
Gouado, I. (2014). Effect of Heating and of Short Exposure to Sunlight on
Carotenoids Content of Crude Palm Oil. Journal of Food Processing & Technology,
[online] 5(314), p.4. Available at: [Link]
heating-and-of-short-exposure-to-sunlight-on-carotenoids-content-of-crude-palm-oil-
[Link]?aid=27038 [Accessed 1 Mar. 2018].

[Link]. (2005). Spectrophotometry. [online] Available at:

[Link] [Accessed 1 Mar. 2018].

FIKSELOVÁ, M., ŠILHÁR, S., MAREČEK, J. and FRANČÁKOVÁ, H. (2008).

Extraction of Carrot (Daucus carota L.) Carotenes under Different Conditions. Czech
J. Food Sci, [online] 26(4), p.268-269, 271. Available at:
[Link]
carota_L_carotenes_under_different_conditions [Accessed 1 Mar. 2018].

Group, E. (2016). Vitamin A: Health Benefits, Best Foods, and More. [online] Dr.
Group's Healthy Living Articles. Available at:
[Link]
[Accessed 1 Mar. 2018].

Higdon, J. (2004). Carotenoids. [online] Linus Pauling Institute. Available at:

[Link]
[Accessed 28 Feb. 2018].

11
Hu, X., Tanaka, A. and Tanaka, R. (2013). Simple extraction methods that prevent
the artifactual conversion of chlorophyll to chlorophyllide during pigment isolation
from leaf samples. Plant Methods, [online] 9(19), Available at:
[Link] [Accessed 1 Mar. 2018].

Khachik, F. (n.d.). Distribution of Carotenoids in Foods. [ebook] p.1, 8-9. Available at:
[Link] [Accessed 1
Mar. 2018].

Kopczynski et al. (n.d.). normalized absorption λ / nm β-carotene in acetone. [online]

Available at: [Link] [Accessed 1
Mar. 2018].

Mader, I. (1964). BETA-CAROTENE: THERMAL DEGRADATION. Science, [online]

1(144), Abstract. Available at: [Link]
[Accessed 1 Mar. 2018].

Pénicaud, C., Achir, N., Dhuique-Mayer, C., Dornier, M. and Bohuon, P. (2011).
Degradation of β-carotene during fruit and vegetable processing or storage: reaction
mechanisms and kinetic aspects: a review. Fruits, 66(6), pp.417, 421-422.

PubChem Compound Database (n.d.). Acetone. [online] [Link].

Available at: [Link]
[Accessed 18 Mar. 2018].

Szalay, J. (2015). What Are Carotenoids?. [online] Live Science. Available at:
[Link] [Accessed 28 Feb. 2018].

Thermo Fisher Scientific (2013). Extinction Coefficients. [online] [Link].

Available at: [Link]
[Link] [Accessed 19 Mar. 2018].

WHO (n.d.). WHO | Micronutrient deficiencies. [online] [Link]. Available at:

[Link] [Accessed 1 Mar. 2018].

12
1. Personal Engagement

The report is a textbook example of how to obtain the maximum amount of points for personal
engagement. The student has put a lot of effort to study and explore different fields of chemistry to
design and conduct the experiment, as well as to analyse the obtained results. I want to emphasise,
that the whole design was developed entirely by the student. Personal input, initiative and some
genuine curiosity is evident.

Mark: 2

2. Exploration

A relevant and fully focused research question is stated. The background information is fully relevant
and enhances the understanding of the context of the investigation. The student provides a thorough
description of what happens at each step of the experimental procedure. The proposed methodology
is appropriate to address the research question with evidence of safety awareness. Throughout the
work, the discussion considers different factors affecting the collected data.

Mark: 6

3. Analysis

The data is presented in a clear way. The work includes relevant quantitative data necessary to
address the research question. The data processing is well conducted, with a brief demonstration of
how it was done (both the used equations and a worked example calculations are present). The
student could have additionally included the raw data related to the standard solutions, especially
the absorbance values at the wavelength chosen for further analysis. This however does not hamper
the understanding and the focus of the work. The report shows evidence of consideration of the
impact of measurement uncertainty on the analysis. R2 values are discussed.

Mark: 5

4. Evaluation

A very detailed discussion and conclusion relevant to the research question are described.
Comparison to the accepted scientific context is made. Student discusses many weaknesses of the
applied method and suggests many realistic and relevant improvements and extensions. The student
has put a lot of effort in analysing and evaluating the outcomes of the experiment.

Mark: 6

5. Communication

The report communicates in a clear way, follows a logical sequence, with proper use subject-specific
terminology. It is well structured and the length of the report is within the accepted range. Data
presentation is clear. Correct referencing style is used, consistent throughout the work.

Mark: 4

13
TOTAL: 23 / 24

14