Vitamin C Lab Report

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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 ------------------------------------------------------------------------------------------------------------- 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 content of...
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