Thermal stability of Vitamin C in Fruit Juice
962/4 2013-2014
Title: Thermal stability of Vitamin C in Fruit Juice
Subtile: Effect of Temperature towards concentration of Vitamin C in Orange Juice
Members of the group:
Name
Identification number
Index Number
Chan Chyi Yong
950818-08-6787
SA2051/1001
Choong Jian Wen
950620-08-5279
SA2051/1005
Liew Sin Yung
950507-08-5373
SA2051/1011
Yong Yi Xiang
950510-02-5531
SA2051/1018
Teacher Advisor: Pn Kanahambikai
Date of Submit of this report:
Marks:
Abstract
Vitamin C or ascorbic acid is necessary for the human body, although only in small quantities, for acting as an essential supplement to a healthy diet as well as being a highly effective antioxidant, acting to lessen stress. People nowadays do not realize that preparing food under high temperature for a long period of time will decompose the Vitamin C contain in the food that is being prepared. This research aims to determine the concentration of Vitamin C after heating at (80oC) through a period of time by titrating the heated solution with DCPIP (2, 6-Dichloro-Indophenol) solution. In this experiment, Tropicana fruit juice beverage was used. 5ml of the fruit juice was measured using measuring cylinder then poured into boiling tube containing 25ml of oxalic acid. Then the solution is titrated with DCPIP solution, until the colour change from light orange to light pink. The volume of DCPIP needed to titrate is recorded. Then, another 5ml of Tropicana fruit juice and 25ml of oxalic acid prepared in a boiling tube was heated at 80oC for 5 minutes in a hot water bath. The solution is then titrated with DCPIP solution from orange to pink color. The volume of DCPIP needed for the titration process was recorded. The experiment is then repeated using time interval 20minutes, 35minutes, 50 minutes, and the volume of DCPIP needed to reach end-point is recorded. The concentration of Vitamin C is 0.48 mg cm- 3 at 0 minute, 0.48 mg cm-3 at 5 minute, 0.45
Title: Thermal stability of Vitamin C in Fruit Juice
Subtile: Effect of Temperature towards concentration of Vitamin C in Orange Juice
Members of the group:
Name
Identification number
Index Number
Chan Chyi Yong
950818-08-6787
SA2051/1001
Choong Jian Wen
950620-08-5279
SA2051/1005
Liew Sin Yung
950507-08-5373
SA2051/1011
Yong Yi Xiang
950510-02-5531
SA2051/1018
Teacher Advisor: Pn Kanahambikai
Date of Submit of this report:
Marks:
Abstract
Vitamin C or ascorbic acid is necessary for the human body, although only in small quantities, for acting as an essential supplement to a healthy diet as well as being a highly effective antioxidant, acting to lessen stress. People nowadays do not realize that preparing food under high temperature for a long period of time will decompose the Vitamin C contain in the food that is being prepared. This research aims to determine the concentration of Vitamin C after heating at (80oC) through a period of time by titrating the heated solution with DCPIP (2, 6-Dichloro-Indophenol) solution. In this experiment, Tropicana fruit juice beverage was used. 5ml of the fruit juice was measured using measuring cylinder then poured into boiling tube containing 25ml of oxalic acid. Then the solution is titrated with DCPIP solution, until the colour change from light orange to light pink. The volume of DCPIP needed to titrate is recorded. Then, another 5ml of Tropicana fruit juice and 25ml of oxalic acid prepared in a boiling tube was heated at 80oC for 5 minutes in a hot water bath. The solution is then titrated with DCPIP solution from orange to pink color. The volume of DCPIP needed for the titration process was recorded. The experiment is then repeated using time interval 20minutes, 35minutes, 50 minutes, and the volume of DCPIP needed to reach end-point is recorded. The concentration of Vitamin C is 0.48 mg cm- 3 at 0 minute, 0.48 mg cm-3 at 5 minute, 0.45