Vitamin c investigation Chemistry
Vitamin C Molecule Investigation Thomas Philpott
Introduction
Vitamin C (ascorbic acid) is an essential component of human nutrition, as it is an antioxidant that the body requires. Having a deficiency in Vitamin C can lead to scurvy, a disease characterized by abnormalities in human bones and teeth. Fruits and vegetables are common sources of Vitamin C, notably oranges and citrus fruits. Cooking and the application of heat destroy the vitamin so such fruits must be raw in order to obtain the benefits from these sources.
The investigation that is to be undertaken is to find the Vitamin C content from four different common sources; a Vitamin C tablet, two different common household orange juices, and a 99.9% pure lemon juice.
In the conduction of this experiment, the use of redox titrations was essential. Acid-base titrations can also be used however they are not able to complete all of the reactions in the solution and do not interfere with the oxidation of ascorbic acid by iodine solution.
Iodine is relatively insoluble, but this can be improved by complexing the iodine with iodide to form triiodide as the following formula suggests:
I_(2(aq))+〖I^-〗_((aq))↔〖I^-〗_(3(aq))
This triiodide ion can be used to oxidize vitamin C to form dehydroascorbic acid. In this reaction the triiodide ion is reduced to iodide ion, and ascorbic acid, C6H8O6 is oxidized to dehydroascorbic acid, C6H6O6.
Aim
The aim of this investigation is to discover the exact content of Vitamin C in a number of different common household products.
Materials
1 x 0.05L Burette 1 x Retort Stand 1 x Burette Clamp 1 x 0.02L Pipette 1 x 0.5L Volumetric Flask 1 x Vitamin C tablet (0.74g) 0.06L ‘Just Juice’ Orange Juice 0.06L Brownes ‘Orange C’ Fruit Drink 0.06L Coles 99.9% Lemon Juice Extensive Supply of Distilled Water Extensive Supply of Tap Water 1-3 x 0.25L Conical Flask 1 x 0.1L Beaker 1 x Funnel 1 x Mortar and Pestle 1 x Pipette Filler Extensive Amount of
Introduction
Vitamin C (ascorbic acid) is an essential component of human nutrition, as it is an antioxidant that the body requires. Having a deficiency in Vitamin C can lead to scurvy, a disease characterized by abnormalities in human bones and teeth. Fruits and vegetables are common sources of Vitamin C, notably oranges and citrus fruits. Cooking and the application of heat destroy the vitamin so such fruits must be raw in order to obtain the benefits from these sources.
The investigation that is to be undertaken is to find the Vitamin C content from four different common sources; a Vitamin C tablet, two different common household orange juices, and a 99.9% pure lemon juice.
In the conduction of this experiment, the use of redox titrations was essential. Acid-base titrations can also be used however they are not able to complete all of the reactions in the solution and do not interfere with the oxidation of ascorbic acid by iodine solution.
Iodine is relatively insoluble, but this can be improved by complexing the iodine with iodide to form triiodide as the following formula suggests:
I_(2(aq))+〖I^-〗_((aq))↔〖I^-〗_(3(aq))
This triiodide ion can be used to oxidize vitamin C to form dehydroascorbic acid. In this reaction the triiodide ion is reduced to iodide ion, and ascorbic acid, C6H8O6 is oxidized to dehydroascorbic acid, C6H6O6.
Aim
The aim of this investigation is to discover the exact content of Vitamin C in a number of different common household products.
Materials
1 x 0.05L Burette 1 x Retort Stand 1 x Burette Clamp 1 x 0.02L Pipette 1 x 0.5L Volumetric Flask 1 x Vitamin C tablet (0.74g) 0.06L ‘Just Juice’ Orange Juice 0.06L Brownes ‘Orange C’ Fruit Drink 0.06L Coles 99.9% Lemon Juice Extensive Supply of Distilled Water Extensive Supply of Tap Water 1-3 x 0.25L Conical Flask 1 x 0.1L Beaker 1 x Funnel 1 x Mortar and Pestle 1 x Pipette Filler Extensive Amount of