Why you need to wash kangkong longer

Saturday, December 16, 2017 01:17 AM    Views : 681by:Geraldine Bulaon-Ducusin, S&T Media Service

Vegetables are known as healthy food. However, not all of them are. Some vegetables may contain heavy metals and bacteria that may cause sickness when ingested.

In the study Lead, Cadmium and Bacterial Determination in Kangkong Sold in Selected Markets of Bacoor, the results show that there are fewer bacteria in kangkong (water spinach) sample that has been washed longer.

The study investigated the levels of lead, cadmium, and bacterial contamination in kangkong (Ipomoea aquatic) sold in selected markets in Bacoor City. The researchers randomly collected fresh kangkong. The samples were tested after being washed for one minute, three minutes, and five minutes. Bacteria were cultured and incubated for 24 hours. The findings show that there are fewer bacteria on sample that has been washed for five minutes.

"The study is very interesting bacause kangkong is consumed by most Filipinos. However, further studies and more samples are needed, so we can determine if what we are consuming is within acceptable limits," Joselito A. Carteciano, head of the information section of Department of Science and Technology-National Research Council of the Philippines, explains.

The results of these studies were exhibited in the last 17th Conference of the Science Council of Asia which was jointly organized by the DOST-NRCP, the Science Council of Asia, and the Science Council of Japan. (By Geraldine Bulaon-Ducusin, S&T Media Service)

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