Determination of Physical Evolution of Solutions in Response to the Contact of Water with Beans: An Approach to Soaking and Boiling

The purpose of this work is to illustrate the physical evolution of solutions resulting from the soaking and cooking of beans. This is motivated by a desire to learn more about the unique behaviour of bean end-of-cooking solutions when put into the soil. To do this, soaking solutions were created by mixing 2 kilogramme of sorted and immediately washed beans seed with 8 kg of water with known physical properties. The solutions from cooked beans were made by setting fire to a saucepan containing a mixture of soaking water and bean seeds. The beans were a Phaseolus vulgaris L. variety called “Meringue.” There were no salts used in the cooking procedure. The following are the solution samples that were collected: 30 and 60 minutes after the start of the soaking process, 30, 60, and 90 minutes after the start of the cooking process of the beans soaked for 60 minutes, respectively. After each sampling, the water used in the cooking process was replaced with an equal volume of the solution collected. The water used in the cooking process is transparent in colour. When it comes to soaking solutions, they get reddish with time. The soaking and cooking solutions turned a dark red colour. The rich red colouring changes to a strong brown tint after 60 minutes of cooking after soaking. In comparison to the scenario observed in the water utilised for the cooking procedure, the solution handled in the current investigation gradually enhanced in flakes from soaking and boiling the beans. However, after the soaking procedure, the enrichment rises sharply with the start of the cooking process. In terms of consequence, all of the physical parameters considered in this case study, namely the mass, volumetric mass, and density of the various solutions, grow in the same way. The infiltration experiments, which included water used for various operations, solutions from the end of boiling the beans, and human urine, revealed that the water from cooked beans has a very low infiltration rate when compared to the water used for the processes and human urine. Cooked bean water is a heterogeneous mixture, particularly a proteic globular suspension containing significant amounts of carbohydrates. The whole infiltration of the end-of-cooking-bean solution indicates the presence of a film of a substance carrying moulds on the infiltration surface, which is created by the solution’s progressive settling. The correlations found between the many metrics examined here are extremely positive. However, in the case of correlation research, the influence of an under-appreciated parameter, known as temperature, has been found as the cause of the questioned behaviour of the parameters taken in pairs. Finally, the unique behaviour of the bean end-of-cooking solution when put into the soil is justified by its gradual enrichment in organic matter during the cooking process, according to this research.

Author(S) Details

J. C. Fopoussi Tuebue
Jesus and Mary Research Center S/C Jesus and Mary Catholic Bilingual Secondary High School of Yaoundé, P.O. Box 185CS101, Cameroon.

I. N. Tchinda
Department of organic Chemistry of the University of Yaounde I, P.O.BOX 812, Cameroon.

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