Volumetric Analysis of Vitamin C by Titration The objective of this experiment is to use a redox reaction titration to accurately determine the amount of vitamin C in a sample of lemon juice‚ orange juice‚ or grapefruit juice. Chemistry of Vitamin C The chemical name for vitamin C is L-ascorbic acid. Its molecular formula is C6H8O6; its molar mass is 176.12 g/mole. Ascorbic acid is found throughout the plant and animal kingdoms‚ occurring in citrus fruits‚ hip berries (such as rose
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Data Structure Using C++ Easy With DS Notes For a MCA (Mgt./ Sem-III) And other Cources. On Pune University Syllabus [Type text] Chinmay D Bhamare AIMS Inst . Of Management ‚Chalisgaon 4/18/2014 Related Topics Data Structure using C++ 1 Introduction 2 Array 3 Linked List 4 Stack 5 Queue 6 Tree 7 Binary Threaded Tree 8 Graph By: Chinmay D. Bhamare Page 2 Data Structures in C++ As mentioned earlier‚ the implementation language used in this book is C++. The reader
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Vitamin A Retinoic acid‚ or Vitamin A‚ is an essential human nutrient referring to a family of similarly shaped molecules called the retinoids. Its discovery dates back to research done in 1906‚ which indicated that factors other than carbohydrates‚ proteins‚ and fats were necessary to keep cattle healthy. Vitamin A was independently discovered by Elmer McCollum at the University of Wisconsin-Madison‚ and Lafayette Mendel and Thomas Osborne at Yale University. It was named due to the fact that
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Aim This experiment is to determine the vitamin C content in different brands of processed fruit juices. Hence‚ compare the vitamin C content in the experimental results with the manufacturer’s claim and to find out the best buy. Principle Vitamin C (ascorbic acid) is a reducing agent‚ the vitamin C content of processed fruit juices can be determined by oxidizing ascorbic acid‚ C6H8O6 to dehydro-L-ascorbic acid‚ C6H6O6. A reagent that is particularly good for the oxidation is an aqueous solution
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vitamin C INTRODUCTION Vitamin C is a product that is usually found in many foods and produced by an abundance of chemical companies as dietary supplements. This vitamin is essential to the scurvy patients and used abundantly in cosmetic company due to its antioxidant properties. In the terms of its production‚ the fact that vitamin C has two totally and distinctly separate sides is still unknown to many people even doctors. The two sides consist of "L"-Ascorbic Acid‚ which is the (-) side‚ and
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potential of vitamin C to prevent and cure diseases such as cancer‚ flu and cold by using high amounts of vitamin C. First of all‚ Vitamin C‚ also known as ascorbic acid‚ is a molecule with complex characteristics despite its simple structure. It is an “elusive vitamin‚ very variable in concentration even in food groups (fruits and vegetables) that are recognised as good sources of the vitamin‚ very soluble in water and very sensitive to alkali‚ oxidation and heat” (Nobile & Woodhill‚ Vitamin C : the Mysterious
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THE VITAMIN C CONTENT OF FRUIT JUICE Aim: To investigate the vitamin C content of fruit juice.Hypothesis: I believe the more drops of fruit juice taken to decolourise DCPIP‚ the smaller the amount of vitamin C in that fruit juice. This is because DCPIP needed to be decolourised by ascorbic acid in fruit juice‚ so less concentration of ascorbic acids means that more ascorbic acids is needed to decolourised DCPIP. I believe that freshly squeezed orange is going to have the most Vitamin C content
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APPLYING LEADERSHIP THEORIES Scott Jones EDA 575 Dr. Betty Nardelli September 17‚ 2014 The leadership theories at the location I have chosen have not only been vastly different‚ but have actually adjusted and changed as both the leader’s time has been extended and the location’s needs have changed. Although there have been “outward changes” in the leadership styles‚ I do not believe those changes actually represents the leader’s foundational beliefs which I believe‚ at their core‚ follow
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Academy of Economic Studies - Faculty of Cybernetics‚ Statistics and Business Informatics - Master Thesis Scientific Coordinator Prof. Ion IVAN‚ Ph.D. Graduate Valentin-Petruţ SUCIU – Bucharest 2011 – Academy of Economic Studies - Faculty of Cybernetics‚ Statistics and Business Informatics - !!! DRAFT !!! Master Thesis Secure Face Recognition and User Access !!! DRAFT !!! Scientific Coordinator Prof. Ion IVAN‚ Ph.D. Graduate Valentin-Petruţ SUCIU - Bucharest 2011 - Contents Introduction
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* Hypothesis The vitamin C content will be fewer in the cooked green pepper than the one hasn’t * Objective To investigate the effect of heating on the vitamin C content of green pepper. * Background (copy from the task sheet)and Biological principle * All fruits and vegetables contain a certain amount of vitamin C; also called ascorbic acid is a water-soluble vitamin that is necessary for normal growth and development. * the cooking process of green pepper will decrease the concentration
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