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 Functions of Ascorbic Acid in the Body
2.3 Sources of Ascorbic Acid
2.4 Effect of Boiling on Ascorbic Acid
2.5 Overview of Tocopherol
2.6 Functions of Tocopherol in the Body
2.7 Sources of Tocopherol
2.8 Effect of Boiling on Tocopherol
2.9 Overview of Vitamin A
2.10 Functions of Vitamin A in the Body

Chapter THREE

3.1 Research Methodology Overview
3.2 Selection of Sample
3.3 Experimental Design
3.4 Data Collection Methods
3.5 Data Analysis Techniques
3.6 Variables and Measures
3.7 Ethical Considerations
3.8 Limitations of the Methodology

Chapter FOUR

4.1 Impact of Boiling on Ascorbic Acid Content
4.2 Impact of Boiling on Tocopherol Content
4.3 Impact of Boiling on Vitamin A Content
4.4 Comparison of Boiling Effects on Different Nutrients
4.5 Factors Influencing Nutrient Retention
4.6 Discussion on Nutrient Degradation
4.7 Implications for Dietary Recommendations
4.8 Recommendations for Cooking Practices

Chapter FIVE

5.1 Summary of Findings
5.2 Conclusion
5.3 Implications for Future Research
5.4 Practical Applications of the Study
5.5 Recommendations for Further Studies