作品名称：

探究绿豆汤的颜色与其抗氧化能力

Explore the color change of mung bean soup and its antioxidant eapaeiry

  作者： 

熊颖琳（HONG WENG LAM）、吴宣乐（NG SUN LOK）、田筱臻（TIAN XIAOZHEN）、李天乐（LEI TIN LOK）、唐籽妍（TONG CHI IN）

  学校： 

澳门培正中学  

PUICHING MIDDLE SCHOOL(Macau)  

  辅导教师：   

高泳诗

绿豆只能煮成绿豆汤吗?你有见到红色的绿豆汤吗?看起来，好像很荒谬，按照常人的常识，大部份人都认为只有红豆能煮成红色的豆汤。而红色的绿豆汤可以通过一些小方法就能煮成，例如烹煮是否开盖等。我们还会探究红色或者绿色的汤，其抗氧化的能力。不知道看完影片的你们，能否成功了解到这个小知识呢?不只是只有绿色的绿豆汤，还有红色的。  

Can mung beans only be cooked into green mung bean soup? Have you seen red mung bean soup? It seems ridiculous. According to common sense, most people think that only red beans can be cooked into red mung bean soup. The red mung bean soup can be cooked in some ways, such as whether the lid is opened or not. We will also explore red or green soups and their antioxidant capacity. After watching this video,if you successfully understand this knowledge? Not only the green mung bean soup, but also the red one.  

（作品简介由作者提供）