To what extent do time intervals (t=0.5h,1h,5h,10h,15h,20h,25h) allowed for leaving 7.5g of 10 samples of different legumes; kidney bean (Phaseolus vulgaris), red lentil (Lens culinaris) and soybean (Glycine max) soaked in 30.0ml of tap water, influence the amount of leached Phytic Acid (in mg/100mL) found in the filtrate, determined by measuring the discolouration of Wade reagent by Phytic Acid, and quantified by measuring absorbance (in arbitrary units, ±0.001), using a Vernier GoDirect SpectroVis Spectrophotometer set at 500nm?SL
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