1 g of vitaminC in 100 cm3; this is 10 mg cm–3.
b Make up a 1% solution of DCPIP.
c Pipette 2 cm3 of vitaminC solution into a test tube.
d Using a graduated pipette or a burette, add 1% DCPIP drop by drop to the vitaminC solution. Shake the tube gently after adding each drop...
3. 100 ml of distilled water is measured using 100 ml measuring cylinder.
4. The distilled water is poured into a beaker and the vitaminC 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 vitaminC is...
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
This investigation is 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...
a table. A graph of volume needed to decolourise 0.5ml of 1% DCPIP solution against concentration of vitaminC is drawn. The vitaminC content of each fruit juice is determined using the formula as shown below:
VitaminC content of fruit juice (%) =
concentration of 1% standard vitaminC...
in the table.
2) The concentration of vitaminc in the fruit juice is calculated using the following formula:
Concentration of vitaminc solution mg/ml = Mass of vitaminc tablets (mg)
Volume of distilled water to dissolve vitaminc tablets (ml)
% 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 vitaminC against the concentration of vitaminC is plotted.
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...
ml of DCPIP solution with a graduated syringe.
2. Calculate and record the concentration of vitaminC contain in vitaminC tablet using the formula .
Procedure of this experiment was splitted into two part :
1 ) Preparation of standard solution...
further proceeding by using iodine as the indicator of the blue DCPIP solution. This method also can be used to determine the vitaminCconcentration 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...
highest amount of vitaminc. 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...
a pipette to put 1mL of DCPIP solution (blue) in a test-tube.
2.) Use a dropper to add 0.1% vitaminC solution, drop by drop, to the DCPIP solution. Stop once noted any colour changes. Record the volumes of vitaminC solution added.
3.) Repeat the above steps using fresh orange juice, Mr. Juicy...
food that is being prepared. This research aims to determine the concentration of VitaminC 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...
vitaminC 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 vitaminC. This means finding...
C. However, it is uncertain whether it contains the larger amount of vitaminC among the other fruits, kiwi fruit and lemon fruit. Therefore, this experiment is carried out to compare the concentration of different fruit.
1. The colorless change of the DCPIP solution is...
decolourized of DCPIP solution is subjective especially when the juices are coloured.
* 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.
* Importance of finding
* Further investigation
Concentration of vitaminC in vegetables cannot be determined by usingDCPIP solution...
1% solution of vitaminC with 1 g of vitaminC in 100 cm3; this is 10 mg cm–3.
2.) Make up a 1% solution of DCPIP.
3.) Pipette 2 cm3 of vitaminC solution into a test tube.
4.) Using a graduated pipette or a burette, add 1% DCPIP drop by drop to the vitaminC solution. Shake the...
) Pipette 1cm3 Of 1% DCPIP solution into a test tube
2) Fill a burette with the 1% vitaminC solution and position it above the test tube with DCPIP, allowing the vitaminC solution to decolourise the blue DCPIP drop by drop, shaking the test tube gently. Record the exact amount of vitaminC...
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...
the vitaminc 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 vitaminC in food and drink can be determined using a simple colour test. VitaminC decolourises the blue dye DCPIP...