Vitamin C Lab Report
St. Joseph School/ Ramallah Chemistry lab Report
Students name: Laila Salah Date of exp: 11 /4/2013
Partner’s name: Wattan Date of sub: 25 /4/2013
T.Dima Mogannam kaibni Class: 11thsci.stream
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Title of experiment
The determination of vitamin C. Aim(s) of the experiment (objectives) To determine the concentration of vitamin C in different kinds of juices. Hypothesis Freshly squeezed juice will have the most vitamin C compared to the other types of juices and drinks, because the fruit is picked fresh, and it is not stored, preserved or exposed to oxygen. Chemicals and materials used: * Different kinds of juices : Cappy – Orange , Cappy – Mango, Enjoi – Mango , Tapozena – Lemonade, Rani – Orange, Tapozena – grapefruit * Fresh orange, grapefruit , tangerine * Iodine solution I3-1 (Brownish red color) * Indicator : starch * Graduated cylinder * Flask * beaker * Droper * Squeezer * Knife
Main chemical equations :
C6H8O6 + I3- C6H6O6 + 3I- + 2H+ I3- + Starch [ I3 – Starch ] – complex
Theory: Ascorbic acid is a reductone sugar acid with antioxidant properties, i.e., it is capable of inhibiting the oxidation of other molecules. It is one form of vitamin C and is therefore an essential nutrient for human species and certain other animal species. In animals, it plays a role in wound-healing and in preventing bleeding from capillaries and in humans, it is essential to a healthy diet and to the maintenance of connective tissue. The major food sources of ascorbic acid are green vegetables and citrus foods.
The vitamin C
Students name: Laila Salah Date of exp: 11 /4/2013
Partner’s name: Wattan Date of sub: 25 /4/2013
T.Dima Mogannam kaibni Class: 11thsci.stream
-------------------------------------------------------------------------------------------------------------
Title of experiment
The determination of vitamin C. Aim(s) of the experiment (objectives) To determine the concentration of vitamin C in different kinds of juices. Hypothesis Freshly squeezed juice will have the most vitamin C compared to the other types of juices and drinks, because the fruit is picked fresh, and it is not stored, preserved or exposed to oxygen. Chemicals and materials used: * Different kinds of juices : Cappy – Orange , Cappy – Mango, Enjoi – Mango , Tapozena – Lemonade, Rani – Orange, Tapozena – grapefruit * Fresh orange, grapefruit , tangerine * Iodine solution I3-1 (Brownish red color) * Indicator : starch * Graduated cylinder * Flask * beaker * Droper * Squeezer * Knife
Main chemical equations :
C6H8O6 + I3- C6H6O6 + 3I- + 2H+ I3- + Starch [ I3 – Starch ] – complex
Theory: Ascorbic acid is a reductone sugar acid with antioxidant properties, i.e., it is capable of inhibiting the oxidation of other molecules. It is one form of vitamin C and is therefore an essential nutrient for human species and certain other animal species. In animals, it plays a role in wound-healing and in preventing bleeding from capillaries and in humans, it is essential to a healthy diet and to the maintenance of connective tissue. The major food sources of ascorbic acid are green vegetables and citrus foods.
The vitamin C