Chapter ONE

1.1 Introduction
1.2 Background of Study
1.3 Problem Statement
1.4 Objective of Study
1.5 Limitation of Study
1.6 Scope of Study
1.7 Significance of Study
1.8 Structure of the Research
1.9 Definition of Terms

Chapter TWO

2.1 Overview of Ascorbic Acid
2.2 Importance of Tocopherol
2.3 Functions of Vitamin A
2.4 Sources of Ascorbic Acid
2.5 Sources of Tocopherol
2.6 Sources of Vitamin A
2.7 Effects of Boiling on Ascorbic Acid
2.8 Effects of Boiling on Tocopherol
2.9 Effects of Boiling on Vitamin A
2.10 Previous Studies on Boiling Effects

Chapter THREE

3.1 Research Methodology Overview
3.2 Selection of Sample
3.3 Extraction Techniques
3.4 Boiling Experiment Design
3.5 Data Collection Methods
3.6 Statistical Analysis
3.7 Ethical Considerations
3.8 Research Limitations

Chapter FOUR

4.1 Boiling Effects on Ascorbic Acid Content
4.2 Boiling Effects on Tocopherol Content
4.3 Boiling Effects on Vitamin A Content
4.4 Comparison of Boiling Effects
4.5 Factors Influencing Boiling Effects
4.6 Discussion on Nutrient Retention
4.7 Implications for Cooking Practices
4.8 Future Research Directions

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusion
5.3 Recommendations
5.4 Contributions to Knowledge
5.5 Practical Applications