THE VITAMIN C CONTENT OF FRUIT JUICE
Aim: To investigate the vitamin C content of fruit juice.Hypothesis: I believe the more drops of fruit juice taken to decolourise DCPIP, the smaller the amount of vitamin C in that fruit juice. This is because DCPIP needed to be decolourised by ascorbic acid in fruit juice, so less concentration of ascorbic acids means that more ascorbic acids is needed to decolourised DCPIP. I believe that freshly squeezed orange is going to have the most Vitamin C content because the fruit itself had a higher average Vitamin C than lemons (which is another whole fruit I will test). An average sized orange has a vitamin C content of 69.7 mg whilst a lemon has a Vitamin C content of 44.5 mg. I also believe that freshly squeezed orange juice will have a greater vitamin C content than carton orange juice because juice from concentrate would have gone through a lot of processes in order for it to become that way- vitamin C could have been lost during these processes. Background information:
Vitamin C, also known as L- ascorbic acid, is an essential nutrient to humans. The vitamin protects the body from oxidative stress and prevents scurvy. Plants can make it themselves as can some animals, but humans do not have the right enzyme. Vitamin C is also important as it is needed to develop and maintain healthy teeth and bones. In animals, these enzymatic reactions are very essential, mostly in wound-healing and in preventing bleeding from capillaries. Vitamin C is also synthesized in plant tissue and mammals except guinea pigs and human beings. Generally, experiment has been carried out by in 1973 which proves that fresh vitamin C can cure patients with scurvy. Vitamin C is vital , for example it : helps protect cells and keeps them healthy ; is necessary for the maintenance of healthy connective tissue, which gives support and structure for other tissue and organs; helps wound healing ; A lack of vitamin C can lead to scurvy. Vitamin C is found...
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