Effects Of Temperature On Vitamin C In Fruit Juices
PART B
YOU WILL NOW DESIGN AN EXPERIMENT TO STUDY THE EFFECT OF A FACTOR AFFECTING VITAMIN C IN FRUIT JUICES
WHAT IS THE EFFECT OF TEMPERATURE ON VITAMIN C IN FRUIT JUICES?
The purpose of this experiment is to determine if the difference in temperature will damage vitamin C in any type of fruit juices. Five different temperatures of fruit juices will be used(5, 22, 50, 70, 90) degree Celsius to see how temperature affects the loss of vitamin C in fruit juices. The amount of vitamin C in the fruit juices will then be recorded to see if an increase in temperature will affect the amount of concentration of vitamin C in fruit juices. This will be determined by the amount of DCPIP used to change the colour of the fruit juice. It is expected that increasing the temperature of the fruit juices will decrease the amount vitamin C in fruit juices. Vitamin C concentration in various food substances can decrease with time based on the temperature they are stored at. Cooking is one of the main actions that can reduce the vitamin C content of fruit and vegetable by around 60% due to the increase of enzyme destruction.
BACKGROUND INFORMATION
Hypothesis
If the temperature of the fruit juices increases, then the amount of vitamin C left in the fruit juices will decrease. This is because the high heat used to increase the temperature of fruit juices kills the enzyme ascorbic acid oxidate found in fruits and vegetables, before much vitamin C is oxidised.
Variables
Independent: temperature of fruit juices; 5 °C, 22 °C (room temperature), 50 °C, 70 °C, 90 °C
Dependent: concentration of vitamin C in fruit juices, determined with use of DCPIP. The amount of DCPIP needed to change the colour of the fruit juice determines the concentration of Vitamin C in the fruit juices
Controlled:
Amount of time juice is heated for
Exposure of juice to air
Same type of juice and brand used
Control of Variables
Amount of time juice is heated for – juice has to only be heated for 3
YOU WILL NOW DESIGN AN EXPERIMENT TO STUDY THE EFFECT OF A FACTOR AFFECTING VITAMIN C IN FRUIT JUICES
WHAT IS THE EFFECT OF TEMPERATURE ON VITAMIN C IN FRUIT JUICES?
The purpose of this experiment is to determine if the difference in temperature will damage vitamin C in any type of fruit juices. Five different temperatures of fruit juices will be used(5, 22, 50, 70, 90) degree Celsius to see how temperature affects the loss of vitamin C in fruit juices. The amount of vitamin C in the fruit juices will then be recorded to see if an increase in temperature will affect the amount of concentration of vitamin C in fruit juices. This will be determined by the amount of DCPIP used to change the colour of the fruit juice. It is expected that increasing the temperature of the fruit juices will decrease the amount vitamin C in fruit juices. Vitamin C concentration in various food substances can decrease with time based on the temperature they are stored at. Cooking is one of the main actions that can reduce the vitamin C content of fruit and vegetable by around 60% due to the increase of enzyme destruction.
BACKGROUND INFORMATION
Hypothesis
If the temperature of the fruit juices increases, then the amount of vitamin C left in the fruit juices will decrease. This is because the high heat used to increase the temperature of fruit juices kills the enzyme ascorbic acid oxidate found in fruits and vegetables, before much vitamin C is oxidised.
Variables
Independent: temperature of fruit juices; 5 °C, 22 °C (room temperature), 50 °C, 70 °C, 90 °C
Dependent: concentration of vitamin C in fruit juices, determined with use of DCPIP. The amount of DCPIP needed to change the colour of the fruit juice determines the concentration of Vitamin C in the fruit juices
Controlled:
Amount of time juice is heated for
Exposure of juice to air
Same type of juice and brand used
Control of Variables
Amount of time juice is heated for – juice has to only be heated for 3