Effect of temperature on Vitamin C content
Effect of Temperature on Content of Vitamin C
Introduction
A daily intake of Vitamin C is essential for humans. Without it, the disease scurvy develops as sailors, explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. The British Navy started giving sailors lime juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges, limes, lemons, blackcurrants, parsley and capsicums. Vitamin C is water soluble and is therefore not stored or synthesized in the body, thus a daily supply is required. It breaks down, and is no longer effective due to factors such as extreme temperatures or storage for more than a few days.
Aim
To investigate the effect of temperature of juice on the content of Vitamin C.
Variables
Independent: Temperature of orange juice – 25°C, 50°C, 100°C
Dependent: Content of Vitamin C recorded by the number of Iodine drops
Controlled: Amount of orange juice – 2mL measure using a 25mL pipette
Controlled: Amount of starch solution – 2mL measure using a 25mL pipette
Controlled: Amount of hydrochloric acid 1M – 2 drops from a dropper bottle
Controlled: Amount of distilled water – 4mL measure using a 25mL pipette
Controlled: Molar concentration of hydrochloric acid (HCl) – 1M controlled using the same dropper bottle of HCl each time
Hypothesis
As the temperature of the juice increases the content of Vitamin C will decrease.
Materials
Nudie orange juice
Iodine
Starch solution
Dropper bottle hydrochloric acid 1M
Distilled water
3 conical flasks
Test tube rack
Bunsen burner
25mL pipette
250mL beaker
Heat proof mat
Safety Glasses
Thermometer
Gloves
Safety coat
Method
1. Place 10mL of Nudie orange juice in a 250mL beaker.
2. Using a Bunsen burner, heat the juice to 25°C.
3. Measure temperature by placing a thermometer in the juice.
4. Once juice is 25°C, using a 25mL pipette, add 2mL of the juice into a clean conical flask.
Introduction
A daily intake of Vitamin C is essential for humans. Without it, the disease scurvy develops as sailors, explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. The British Navy started giving sailors lime juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges, limes, lemons, blackcurrants, parsley and capsicums. Vitamin C is water soluble and is therefore not stored or synthesized in the body, thus a daily supply is required. It breaks down, and is no longer effective due to factors such as extreme temperatures or storage for more than a few days.
Aim
To investigate the effect of temperature of juice on the content of Vitamin C.
Variables
Independent: Temperature of orange juice – 25°C, 50°C, 100°C
Dependent: Content of Vitamin C recorded by the number of Iodine drops
Controlled: Amount of orange juice – 2mL measure using a 25mL pipette
Controlled: Amount of starch solution – 2mL measure using a 25mL pipette
Controlled: Amount of hydrochloric acid 1M – 2 drops from a dropper bottle
Controlled: Amount of distilled water – 4mL measure using a 25mL pipette
Controlled: Molar concentration of hydrochloric acid (HCl) – 1M controlled using the same dropper bottle of HCl each time
Hypothesis
As the temperature of the juice increases the content of Vitamin C will decrease.
Materials
Nudie orange juice
Iodine
Starch solution
Dropper bottle hydrochloric acid 1M
Distilled water
3 conical flasks
Test tube rack
Bunsen burner
25mL pipette
250mL beaker
Heat proof mat
Safety Glasses
Thermometer
Gloves
Safety coat
Method
1. Place 10mL of Nudie orange juice in a 250mL beaker.
2. Using a Bunsen burner, heat the juice to 25°C.
3. Measure temperature by placing a thermometer in the juice.
4. Once juice is 25°C, using a 25mL pipette, add 2mL of the juice into a clean conical flask.
Bibliography: Admin. (2013, February 14). At What Temperature Does Vitamin C Denature? Retrieved April 15, 2014, from Vitaminable: http://www.vitaminable.com/at-what-temperature-does-vitamin-c-denature.html Ehrlich, S. D. (2011, July 7). Vitamin C (Ascorbic acid). Retrieved April 15, 2014, from University of Maryland Medical Center: http://umm.edu/health/medical/altmed/supplement/vitamin-c-ascorbic-acid Office of Dietary Supplements. (2011, June 24). Vitamin C. Retrieved April 15, 2014, from Office of Dietary Supplements - National Institutes of Health: http://ods.od.nih.gov/factsheets/VitaminC-QuickFacts/