My lab is on Comparison of the B-carotene content of raw and cooked carrots...if you use a single 5.0g piece of carrot, do you expect to extract more or less B-carotene than with the finely cut carrot sample? explain.

This involves surface area if I'm not incorrect. Which has more surface area?

Think surface area. Which melts faster? A 10 lb block of ice or 10 lbs of ice chips.?

To determine whether a single 5.0g piece of carrot would extract more or less B-carotene compared to a finely cut carrot sample, we need to consider some factors.

Firstly, B-carotene is a pigment present in carrots, responsible for its characteristic orange color. It is a fat-soluble compound, meaning it is more likely to dissolve in fats and oils. However, it is also found within the cellulose structure of the carrot, making it less accessible for extraction.

When comparing a single 5.0g piece of carrot to a finely cut carrot sample, the surface area available for extraction is a key factor. The surface area determines the contact area between the carrot and the extracting solvent, which directly affects the extraction efficiency.

In the case of the single 5.0g piece of carrot, the surface area available for extraction is significantly smaller compared to the finely cut carrot sample. The single piece has a limited surface area exposed to the extracting solvent, potentially resulting in a lower extraction efficiency of B-carotene.

On the other hand, the finely cut carrot sample has a greater surface area available for contact with the extracting solvent. The increased surface area enhances the extraction efficiency as more B-carotene molecules come into contact with the solvent, leading to a higher chance of dissolution and extraction.

Therefore, it is expected that the finely cut carrot sample would extract more B-carotene compared to the single 5.0g piece of carrot due to its larger surface area, allowing for more efficient extraction.