The Results~~

Table 1: Observations During the Boiling

As we can see from Table 1, the intensity of the colour of the soup were getting deeper. This was because due to the prolonged heating of the wolfberry in order to allow the potato strips to absorb the saltiness. The same goes for the vegetables as they became more wilted with prolonged boiling.

Volume of soup were found to be decreasing from the starting point of the pot or pan due to the moisture loss from evaporation.

Table 2: Results of Vote for Each Bowl of Soup

For the result, it was done based on preference and also voting. Therefore, most of them think that A128 was just right because they were added with just right amount of salt.

Whereas after A128 was added with 2 more tablespoons of salt (soup in bowl B369), most of them think that it was too salty and they tend to spit them out... hehehehe...

Then, potato strips were then added to absorb the saltiness and to restore the soup back to normal. Which is bowl C741. After trying them, the result was that it was less salty compared to the one before (B369). But minority of them said that it was still the same. Results can be referred to Table 1 which is at the top.