juice * To investigate which type of fruit juice provides the most vitamin C The quantity of vitamin C in food and drink can be determined using a simple colour test. Vitamin C decolourises the blue dye DCPIP (dichlorophenolindolphenol). Vitamin C is an antioxidant and reduces the DCPIP. DCPIP changes from blue to colourless (or slightly pink) as it becomes reduced. We will be testing a range of different fruit juices to see which contains the highest concentration of vitamin C Hypothesis:
Premium Vitamin C
free energy in the form of ATP and reduce NADP to NADPH. (tb) The rate at which photosynthesis happens can be measured using a dye (DCPIP)‚a Hill reaction‚ and a spectrophotometer. ( DCPIP ) 2‚6-dichlorophenolindophenol is a compound that is often used as a redox dye. Oxidized DCPIP is blue‚ DCPIPH‚ which is reduced by a single electron‚ is pink‚ and fully reduced DCPIP is colorless. It is often used in measurements of the electron transport chain in plants because of its higher affinity for electrons
Premium Photosynthesis
Where to start There are several oxidising agents that can be used and a commonly used one is 2‚6-dichlorophenol-indophenol or DCPIP. You need to standardise this against a known concentration of vitamin C. This means finding out how much DCPIP reacts with a known amount of vitamin C. You can check the end point colour by testing a small amount of vitamin C with the DCPIP and observe the disappearance of the blue colour. The end point is usually a pink colour that persists for about 15 seconds
Premium Titration Vitamin C Chlorine
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 value is then multiplied
Premium Volume Tomato Orange
at (80oC) through a period of time by titrating the heated solution with DCPIP (2‚ 6-Dichloro-Indophenol) solution. In this experiment‚ Tropicana fruit juice beverage was used. 5ml of the fruit juice was measured using measuring cylinder then poured into boiling tube containing 25ml of oxalic acid. Then the solution is titrated with DCPIP solution‚ until the colour change from light orange to light pink. The volume of DCPIP needed to titrate is recorded. Then‚ another 5ml of Tropicana fruit juice
Premium Vitamin C Ascorbic acid Titration
the antioxidants like catechins‚ a form of flavonoids‚ present in the green tea to cause the DCPIP solution to change from blue to colourless. Prediction: The DCPIP solution is predicted to change from blue to colourless when green tea sample is added. For green tea sample with a higher antioxidants content‚ it is predicted that less amount of green tea sample is needed to cause the colour change of DCPIP solution. Principles: Green tea is the best food source of a group of antioxidants flavonoids
Premium Tea Green tea Antioxidant
chloroplasts are exposed to light: light 2H2O + 2A 2AH2 + O2 chloroplasts The reagent 2‚6-dichlorophenolindophenol (DCPIP) is a useful artificial electron acceptor. The following reaction can be monitored by measuring the loss of the blue color of DCPIP. DCPIP replaces NADP as the final electron acceptor in the light reactions. DCPIP (blue) DCPIPH2 (colorless) Light reactions can be affected by the presence of different compounds. The herbicide 3-(3‚4-dichlorophenyl)-1
Premium Photosynthesis
analysis is to know the content of ascorbic acid (vitamin C) in the three types of fruit juice‚ A (pineapple juice)‚ B (Orange juice) and C (mango juice). The lower the volume of fruit juice required to decolourise the 2‚6-dichlorophenolindophenol (DCPIP) ‚ the higher the content of vitamin c (ascorbic acid) in the labelled juices‚ A‚ B and C. The method used to determine the content of vitamin C is by using titration method. From the results‚ we concluded that the different types of fruit juice of
Premium Vitamin C Ascorbic acid Titration
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
Premium
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
Premium Vitamin C Vitamin