employed for these purposes. In the titration of vitamin C with 2‚ 6-dichloroindophenol (DCPIP)‚ the added DCPIP will react with the vitamin C in the sample to form colorless products. During the course of the titration‚ the solution remains colorless until all the vitamin C has been reacted. A few drops of excess DCPIP will turn the solution to reddish solution. Therefore‚ DCPIP can serve as its own indicator. DCPIP decomposes with time and the decomposition products may affect the observation of end
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BIOLOGY LAB REPORT TITLE: DETERMINING THE VITAMIN C CONTENT IN VARIOUS FRUIT JUICE PREPARED BY: NOR HUSNA BINTI MOHD ROSLI CLASS: SC3 (ALUK 11) IC NUMBER: STUDENT ID: LECTURER’S NAME: MADAM ZAKIAH BINTI ZAKARIA SUBMISSION DATE: 22 AUGUST 2013 OBJECTIVES: To investigate the vitamin C content in various fruit juices which is based on the graph’s curve obtained. INTRODUCTION [pic] Vitamin C‚ or also known as ascorbic acid (L-ascorbic and L-dehydroascorbic
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deduced was that Orange juice will contain the most vitamin C‚ in order to determine whether this hypothesis was correct or not‚ it needed to be tested practically; to do this you need the different fruit juices – they are the independent variable‚ DCPIP (dichlorophenolindolphenol) 1% is a blue dye which decolourises as it becomes reduced – this is the dependent variable (measure how much fruit juice is required to turn 1cm3 of it colourless/slightly pink)‚ and 1% vitamin C solution to have as the
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a juice by measuring the volume of the sample required to decolourise a solution of dichlorophenolindophenol (DCPIP). Introduction: For this experiment‚ I aim to investigate and compare the content of vitamin C in the fruit against the fruit juice. The theory of this method is a titration with dichlorophenolindophenol (DCPIP). DCPIP is a redox dye and Ascorbic acid reacts with the DCPIP solution‚ changing the colour from a deep blue to either a pale pink or colourless solution. They react in a 1:1
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transport chain. DCPIP’s chemical ability to favourably accept electrons‚ and undergo a colour change from blue to clear when reduced‚ (Trebst‚ A. 2007) was utilised to measure the photosynthetic activity in silver beet chloroplasts. The rate of DCPIP reduction was measured at varying distances from the light source. Assays with a spectrophotometer were performed to find and compare the absorbance‚ and hence quantitative effects of light intensity on the chloroplasts. The aim was to determine how
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water bath 95’c ‚ measuring cylinder ‚ white tile ‚ test-tube rack . Materials : Glucose‚ sucrose ‚ fructose ‚ hydrochloric acid ‚ potassium hydroxide ‚ albumin ‚ cooked starch ‚ corn oil ‚ copper (ll) sulphate solution ‚ ascorbic acid solution ‚ DCPIP solution ‚ Millon’s reagent ‚ Sudan lll ‚ tap water‚ ethanol ‚ iodine solution ‚ Benedict’s solution. Observation : Part One : Identification of Carbohydrates Reducing sugar Test Observation Fructose Colourless fructose solution turned to
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loss of vitamin C in fruit juices. The amount of vitamin C in the fruit juices will then be recorded to see if an increase in temperature will affect the amount of concentration of vitamin C in fruit juices. This will be determined by the amount of DCPIP used to change the colour of the fruit juice. It is expected that increasing the temperature of the fruit juices will decrease the amount vitamin C in fruit juices. Vitamin C concentration in various food substances can decrease with time based on
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pellet in 20mL 0.05M NaCl solution • Centrifuge again with same parameters • Discard liquid and resuspend pellet in 20mL of 0.5M sodium phosphate buffer at pH 6.4 Part B. The reducing power of chloroplasts • Label 9 cuvettes. Pipette 4mL and 1mL DCPIP in each. • Making blank‚ pipette 1mL chloroplast and add ascorbic acid • Set spectrophotometer to 595nm • Pipette 1mL chloroplast into each cuvette‚ make sure light is maximized • Remove foil‚ determine absorbance at time zero. Place in front of light
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for increasing periods of time. - Method to test hypothesis: The hypothesis can be tested by first determining the amount of ascorbic acid needed to decolourize 3mL of DCPIP solution‚ and calculating the concentration of Vitamin C in the ascorbic acid. Next‚ determine the amount of fruit juice needed to decolourize 3mL of DCPIP solution‚ and calculating the concentration of Vitamin C in the fruit juice initially. Then‚ heat a few test tubes of fruit juice in a boiling water bath for different periods
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the volume of canned juice necessary to provide 75mg of Vitamin C Introduction: For the estimation of ascorbic acid‚ the method used involved the titration of the ascorbic acid‚ in the presence of a redox indicator 2‚6-dichlorophenol-indophenol (DCPIP) which acts as both an oxidant so as to oxidise the ascorbic acid to dehydroascorbic acid‚ and it acts as an indicator to determine the end point of the titration. The samples of ascorbic acid used have to be made acidic first by adding metaphosphoric
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