Title of Report: The vitaminC content of fruit juice
Date of experiment: 29 July 2013
Lecturer: Puan Zakiah binti Zakaria
Title : The vitaminC content of fruit juices.
Objective : To determine the vitaminC content of various fruit juices...
investigation the vitaminC of a number of commercial and fresh fruit juices
Measure the vitaminC content of a sample of fruit juice by measuring the volume of the sample required todecolourise a solution of DCPIP. Calibrate the results by comparison with a known concentration of vitaminC.
Determination of the concentration of vitaminC
in fruits/vegetables by using the DCPIPtest (2008)
Principle : VitaminC is a strong reducing agent. It can decolorize the blue dye DCPIP.
The amount of vitaminC
in a food sample
can be estimated by
categorized in to three parts (Part A, Part B and Part C). Part A is the quantitative determination of VitaminC presented in the food sample. Part B is the semi-quantitative determination of the amount of reducing sugars presented in the food sample. Part C is the estimation of dietary fibre presented in the...
Title : The VitaminC content of fruit juice
Aim : To investigate the vitaminC content of fruit juice.
VitaminC, also known as the ascorbic acid or the L-ascorbate, is required for the growth and repair of tissues in all parts of our body. It is necessary to form collagen...
DETERMINING THE VITAMINC CONTENT IN VARIOUS FRUIT JUICE
PREPARED BY: NOR HUSNA BINTI MOHD ROSLI
CLASS: SC3 (ALUK 11)
LECTURER’S NAME: MADAM ZAKIAH BINTI ZAKARIA
SUBMISSION DATE: 22 AUGUST 2013
To investigate the vitaminC content...
Title : The VitaminC Content of Fruit Juices
Lecturer : Madam Rita Rohaizah binti Sohari
TITLE: THE VITAMINC CONTENT OF FRUIT JUICES
VitaminC which is also known as ascorbic acid is an essential nutrient for human. It is a water-soluble vitamin that is necessary...
Title: Thermal stability of VitaminC in Fruit Juice
Subtile: Effect of Temperature towards concentration of VitaminC in Orange Juice
Members of the group:
Chan Chyi Yong
Choong Jian Wen
Measuring the VitaminC content in a variety of fruit juices
VitaminC, 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...
Research Question: How the amount of vitaminC in fruit juices affects its freshness and till what extent is the information provided on the pack by manufacturers is reliable?
-fresh juices have more vitaminC than long-life
-juice that is ‘not from concentrate’...
The vitaminC content will be fewer in the cooked green pepper than the one hasn't
To investigate the effect of heating on the vitaminC content of green pepper.
* Background (copy from the task sheet)and Biological principle
* All fruits and vegetables contain...
To compare the concentration of vitaminC in different brands of orange juice.
Juice sample provided: 0.1% vitaminC solution, fresh orange juice, You C 1000 orange water.
Aim of investigation:
To compare and verify the amount of vitaminC in Mr. Juicy and You C 1000 orange juice.
VitaminC is found in green vegetables, fruits, and potatoes. It is essential for a
healthy diet. The chemical name for vitaminC is ascorbic acid. Ascorbic acid is a
good reducing agent and therefore it is easily oxidised. Methods for the detection
of vitaminC involve...
Amount of liquid needed to decolourise DCPIP (cm³) |
Control | 0.35 |
Apple | 57.8 |
Lemon | 3.7 |
Pineapple | 1.4 |
Fruit Juice | Concentration of VitaminC (mg/cm³) |
Apple | 0.06055 |
Lemon | 0.94594 |
Pineapple | 1.94444 |
fruit contain more vitaminC.
Section B. Identifying variables
1. Independent variable
Numbers of dropper of juice
Time for the juice the decolorized
2. Dependent variable
The concentration of DCPIP solution
3. Controlled variable
The concentration of DCPIP solution
Any heating that has to be done in the following tests should be carried out in a water bath at the boiling point
of water. Direct heating of test-tubes should not take place.
- present/ absent
- present in >/<...
An experiment to investigate the enzyme concentration and rate of reaction
To carry out our experiment we used 3 different types of orange juices, and we also used 0.1% of vitaminC solution. The aim of our experiment was to see how much DCPIP was needed to be added to make the orange...
What type of fruit juice provides the most vitaminC?
In my investigation I plan to find out how much vitaminC there is in orange juice, pineapple juice and tropical juice and then compare my results to find out which juice has the most vitaminC. The independent variable is the type of juice and...