CONCLUSION: TEXTURE- High temperatures gelatinize starch, decrease bulk by softening cellulose, and cause a reduction in turgor due

to water loss. Acids or acidic foods such as vinegar make vegetables more resistant to softening and, by precipitating vegetable pectins, increase required heating time. Salts combine with pectic substance making it firm. Adding alkaline ingredients such as bakin soda breaks down cellulose produsing a very mushy texture. PIGMENTS- Plant pigments fall into three major groups: carotenoids, chlorophylls, and flavonoids. Carotenoids and chlorophylls are found in plastids and are fat soluble. Flavonoid pigments are water soluble, and have a tendency to be lost in cooking water. Brown A. Understanding Food: Principles and Preparation. 2nd Edition.

LEARNING EXPERIENCE: To say the truth, we personaly did'nt done the experiment well. Mistakes are evident and made our experiment run so slow. But we were able to recognize distinct changes among different fruit and vegetable samples.