• Compare by Means of Investigation the Vitamin C of a Number of Commercial and Fresh Fruit Juices
    1 g of vitamin C in 100 cm3; this is 10 mg cm–3. b Make up a 1% solution of DCPIP. Investigation c Pipette 2 cm3 of vitamin C solution into a test tube. d Using a graduated pipette or a burette, add 1% DCPIP drop by drop to the vitamin C solution. Shake the tube gently after adding each drop...
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  • Bio Lab Report
    and pestle. 3. 100 ml of distilled water is measured using 100 ml measuring cylinder. 4. The distilled water is poured into a beaker and the vitamin C is dissolved into the solution. 5. 1 ml of 1% of DCPIP solution is measured using a syringe and put into test tube. 6. 5 ml of the vitamin C is...
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  • Dcpip
    Determination of the concentration of vitamin C in fruits/vegetables by using the DCPIP test (2008) Principle : Vitamin C is a strong reducing agent. It can decolorize the blue dye DCPIP. The amount of vitamin C in a food sample can be estimated by the...
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  • Method
    Investigation: This investigation is categorized in to three parts (Part A, Part B and Part C). Part A is the quantitative determination of Vitamin C 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...
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  • Vitamin C Content
    a table. A graph of volume needed to decolourise 0.5ml of 1% DCPIP solution against concentration of vitamin C is drawn. The vitamin C content of each fruit juice is determined using the formula as shown below: Vitamin C content of fruit juice (%) = concentration of 1% standard vitamin C...
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  • Biology Vitamin C Lab Report
    in the table. 2) The concentration of vitamin c in the fruit juice is calculated using the following formula: Concentration of vitamin c solution mg/ml = Mass of vitamin c tablets (mg) Volume of distilled water to dissolve vitamin c tablets (ml) PROCEDURE...
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  • Vitamin C Content of Fruit Juices
    % concentration used to decolourise the DCPIP solution is calculated and recorded in Table 1. 10. Step 1 to 4 is repeated using 0.8%, 0.6%, 0.4% and 0.2% concentration of vitamin solution. 11. A graph of volume of vitamin C against the concentration of vitamin C is plotted. C...
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  • Vitamin C
    0.1%ascorbic acid. Take a 0.1% solution of DCPIP. Take 6 test tubes and label them as A, B, C, D, E and F. Now slowly pipette out 1cm3 of DCPIP solution into each test tube using a 1 cm3 pipette. Take 5cm3 of the 0.1%ascorbic acid using a 10cm3 pipette...
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  • Biology Concept
    ml of DCPIP solution with a graduated syringe. 2. Calculate and record the concentration of vitamin C contain in vitamin C tablet using the formula . PROCEDURE Procedure of this experiment was splitted into two part : 1 ) Preparation of standard solution...
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  • Vitamin C Content
    further proceeding by using iodine as the indicator of the blue DCPIP solution. This method also can be used to determine the vitamin C concentration in a solution by redox titration using iodine. During the titration, when iodine is added, the ascorbic acid will be oxidised to dehydroascorbic acid, while...
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  • vitamin C lab report
    highest amount of vitamin c. Note: test tube 1 is a control with ascorbic acid (0.1%). Graph 1: Concentration of Ascorbic acid (%) against fruit juices From Table 3, it can be seen that greater the volume of liquid required to decolourise the DCPIP, smaller the concentration of...
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  • To compare the concentration of vitamin C in different brands of orange juice.
    a pipette to put 1mL of DCPIP solution (blue) in a test-tube. 2.) Use a dropper to add 0.1% vitamin C solution, drop by drop, to the DCPIP solution. Stop once noted any colour changes. Record the volumes of vitamin C solution added. 3.) Repeat the above steps using fresh orange juice, Mr. Juicy...
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  • Thermal stability of Vitamin C in Fruit Juice
    food that is being prepared. This research aims to determine the concentration of Vitamin C after heating 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...
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  • Investigating Vitamin C
    vitamin C involve titrating it against a solution of an oxidising agent. 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...
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  • Dcpip Testr
    C. However, it is uncertain whether it contains the larger amount of vitamin C among the other fruits, kiwi fruit and lemon fruit. Therefore, this experiment is carried out to compare the concentration of different fruit. 2. Assumption 1. The colorless change of the DCPIP solution is...
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  • An Investigation to Find Out the Answer of How Would the Cooking Affect the Vitamin C Content of the Vegetable
    decolourized of DCPIP solution is subjective especially when the juices are coloured. * Limitation!!! * The green pepper juice is coloured which will mask the decolourization of DCPIP solution. 4. Different part of the pepper is cut so that the composition may vary. * Limitation!!! * Importance of finding * Further investigation * Conclusion Concentration of vitamin C in vegetables cannot be determined by using DCPIP solution...
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  • Method for Titrations Practical
    1% solution of vitamin C with 1 g of vitamin C in 100 cm3; this is 10 mg cm–3. 2.) Make up a 1% solution of DCPIP. Investigation 3.) Pipette 2 cm3 of vitamin C solution into a test tube. 4.) Using a graduated pipette or a burette, add 1% DCPIP drop by drop to the vitamin C solution. Shake the...
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  • What Type of Fruit Juice Provides the Most Vitamin C?
    ) Pipette 1cm3 Of 1% DCPIP solution into a test tube 2) Fill a burette with the 1% vitamin C solution and position it above the test tube with DCPIP, allowing the vitamin C solution to decolourise the blue DCPIP drop by drop, shaking the test tube gently. Record the exact amount of vitamin C...
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  • Vitamin C
    An experiment to investigate the enzyme concentration and rate of reaction Background To carry out our experiment we used 3 different types of orange juices, and we also used 0.1% of vitamin C solution. The aim of our experiment was to see how much DCPIP was needed to be added to make the...
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  • Vitamin
    the vitamin c levels claimed by manufacturers are actually present in the drinks, this will be done by experimenting various drinks using blue DCPIP solution. The quantity of vitamin C in food and drink can be determined using a simple colour test. Vitamin C decolourises the blue dye DCPIP...
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