7th grade
Lukas Lewandowski
Mckoy, Beatrice M.
Period 4
22 September 2014 Material:
Dark Green, Leafy Veggies- Spinach, Broccoli
Light Green Veggies- Iceberg Lettuce, Light Green Cabbage or Brussel Sprouts
Cornstarch (1 tbsp.)
Iodine (5ml)
Water (2000 ml)
Beaker or measuring cup (500 ml)
6 Plastic jars (250 ml)
6 Stirrers
Measuring spoon
Pot
Stove
Blender
Strainer
6 medicine droppers (5ml)
6 test tubes w/ rack (15 ml)
A white piece of paper
Pen for taking notes
Experimental Procedure
In this experiment, three parts in the procedure are present.
First, the vegetables must be prepared.
1. Since vegetables are solid, we need to turn them into liquid first before we can use the indicator solution on it.
2. Place the vegetables in the blender and pulp them, adding 240 ml of water to help with the blending (remember to rinse the blender after each pulp to prevent contamination of results).
3. Strain and keep the juices.
Second, the iodine indicator must be created.
1. In a pot mix the cornstarch (1 tbsp) and 250 milliliters of water together to make a paste.
2. Put the cream in a stove and boil for three minutes.
3. Using a dropper, add 10 drops of the boiled solution to 75ml of water.
4. Add iodine to the mixture until it turns a dark-purple color appears.
The last part of the experiment consist of testing the vegetable for their vitamin C concentration.
1. With a dropper, add 5ml of the iodine indicator solution composed in the part two to a standard 15ml test tube. Using another dropper (to prevent contamination), add 10 drops of the juice into the test tube.
2. Do the above for each juice prepare, making sure a clean dropper and new test tube is used.
3. Compare the result. The darker color of the new liquid means there is less Vitamin C present in that particular sample.
Constant
Controlled Variables
1. The same amount of water (2000 ml)
2. The same amount of vegetable juice (10
Mckoy, Beatrice M.
Period 4
22 September 2014 Material:
Dark Green, Leafy Veggies- Spinach, Broccoli
Light Green Veggies- Iceberg Lettuce, Light Green Cabbage or Brussel Sprouts
Cornstarch (1 tbsp.)
Iodine (5ml)
Water (2000 ml)
Beaker or measuring cup (500 ml)
6 Plastic jars (250 ml)
6 Stirrers
Measuring spoon
Pot
Stove
Blender
Strainer
6 medicine droppers (5ml)
6 test tubes w/ rack (15 ml)
A white piece of paper
Pen for taking notes
Experimental Procedure
In this experiment, three parts in the procedure are present.
First, the vegetables must be prepared.
1. Since vegetables are solid, we need to turn them into liquid first before we can use the indicator solution on it.
2. Place the vegetables in the blender and pulp them, adding 240 ml of water to help with the blending (remember to rinse the blender after each pulp to prevent contamination of results).
3. Strain and keep the juices.
Second, the iodine indicator must be created.
1. In a pot mix the cornstarch (1 tbsp) and 250 milliliters of water together to make a paste.
2. Put the cream in a stove and boil for three minutes.
3. Using a dropper, add 10 drops of the boiled solution to 75ml of water.
4. Add iodine to the mixture until it turns a dark-purple color appears.
The last part of the experiment consist of testing the vegetable for their vitamin C concentration.
1. With a dropper, add 5ml of the iodine indicator solution composed in the part two to a standard 15ml test tube. Using another dropper (to prevent contamination), add 10 drops of the juice into the test tube.
2. Do the above for each juice prepare, making sure a clean dropper and new test tube is used.
3. Compare the result. The darker color of the new liquid means there is less Vitamin C present in that particular sample.
Constant
Controlled Variables
1. The same amount of water (2000 ml)
2. The same amount of vegetable juice (10