Measuring the Vitamin C content in a variety of fruit juices Background Information Vitamin C‚ also called ascorbic acid‚ is a water soluble vitamin. It is a powerful reducing agent that is able to decolourise blue DCPIP (2.6-dichlorophenol indophenols). The decolourisation of DCPIP can therefore be used to calculate the vitamin C content of a variety of fruit juices. Research Question – To determine how the content of Vitamin C (%) will differ in fresh fruits (orange‚ mango‚ lemon‚ lime‚ blackcurrant
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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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Vitamin C also known as ascorbic acid is vital to our body. It can strengthen our body to resist against infection. It is known that deficiency of vitamin C can cause scurvy. Vitamin C is present in various fruits. Since vitamin C is a reducing agent‚ it can be deactivated by a wide range of oxidizing agents including atmospheric oxygen. Therefore‚ precautions are needed to prevent or minimize the degradation of vitamin C during sample preparation. The ascorbic acid exists in two forms which
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IB Biology Lab – Vitamin C content of food Aim: To compare the vitamin C content of different fruits using the decolourisation of DCPIP from blue to clear as the indicator. • You first need to estimate the volume of a known concentration of vitamin C solution required to decolourise 2 cm3 of DCPIP solution. • Then you need to determine the volume of fruit juice that decolourises 2 cm3 of DCPIP solution. This gives an estimate of the concentration of vitamin C in fruit juice. • This
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the Vitamin C from a rival company and compare with that of my company and find out the best value for the money spent by the consumer. Controlled Variable * Mass of the tablet and hereby vitamin C in rival company tablets * Consistency of components in the Vitamin C tablet * Concentration of NaOH Apparatus 1. Burette (50ml) 2. Conical flask (50ml) 3. Vitamin C tablet (1 tablet per one trial) 4. Sodium Hydroxide (NaOH) (500cm3) a. The NaOH concentration in
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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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Estimating the Vitamin C Concentration in Fruit Juices: A Redox Titration Prelab Assignment – Please turn your answers in on GaView prior to lab 1. How will you prepare a .02% (m/v) NBS solution? Calculations should be in your notebook before arriving to lab. 2. Provide the structure of vitamin C in its reduced form (ascorbic acid)‚ its ionized form (ascorbate ion- this is at equilibrium with reduced form when dissolved)‚ and its oxidized form (dehydroascorbate). 3. Why do you
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amount of vitamin C in fruit juices affects its freshness and till what extent is the information provided on the pack by manufacturers is reliable? Background Information: Hypothesis: -fresh juices have more vitamin C than long-life -juice that is ‘not from concentrate’ is best in terms of vitamin content -if heat destroys vitamin C then heat-treated long-life juices will have lower concentrations -if heat destroys vitamin C then boiled fruit juice will have lower concentrations than unboiled
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E20-1 Experiment 20 Consumer Chemistry: Vitamin C in Fruit Juices The Task The goal of this experiment is to determine the concentration of vitamin C in a range of different fruit juices (fresh and preserved) using titration and to rank these sources of vitamin C. Skills At the end of the laboratory session you should be able to: * use a pipette correctly‚ * use a pipette filler safely‚ * manipulate a burette and carry out a quantitative titration properly‚ * weigh a sample
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differences of percentage of vitamin C (ascorbic acid ) between the fresh orange juice and artificial orange juice (Sunkist). Problem statement : Does have different types of fruit juice contain similar amount of vitamin c ? Objevtive: To analyse the concentration and percentage of different food sample by using titration method and state whether the percentage and concentration of vitamin C. Methodology: Theory : DCPIP can also be used as an indicator for Vitamin C. If vitamin C‚ which is a good reducing
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