Vitamin c in fruit juice using dcpip titration Preparing the standard ascorbic acid solution 1. Weigh out accurately about 0.2 g ascorbic acid and make up to 1 L with distilled water. 2. Calculate the concentration of the ascorbic acid solution: C = n/V = m/M/V. Sample calculation: mass of ascorbic acid = 0.205 g C (ascorbic acid) = 0.205/176.12/1.00 = 0.00116 M Preparing the DCPIP solution Weigh out accurately approximately 0.24 g DCPIP (Mr = 268.1g/mol) and make up to 1 L with
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Determination of Vitamin C (Ascorbic acid) concentration in some of Commercial Products‚ by Redox Titration Mouhannad AL.-Hachamii Sadiq J. Baqir Saadon A.Aowda Fatima A. Hussein‚ Dep.of chemistry‚ college of science‚ Babylon University Muhammed K.Alasedi Ministry of Health Hilla city‚ Babylon Abstract The goal of this search is to determine the concentration of vitamin C (Ascorbic acid ) in some of a Commercial Products‚ Vegetables and Fruit Juices by Redox Titration. A redox
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1 mole 1 mole 1 mole 1 mole Aim To analyze the Vitamin C from a rival company and compare with that of my company and find out the best value for the money spent by the consumer. Controlled Variable * Mass of the tablet and hereby vitamin C in rival company tablets * Consistency of components in the Vitamin C tablet * Concentration of NaOH Apparatus 1. Burette (50ml) 2. Conical flask (50ml) 3. Vitamin C tablet (1 tablet per one trial) 4. Sodium Hydroxide
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Vitamin Types Sources Functions Effects of Deficiency RDA Properties C(ascorbic acid) - Blackcurrants Rosehip Strawberries Oranges Lemons Cabbage Tomatoes Potatoes Apples Pears Acts as an antioxidant ‚ prevents heart disease and cancer. Formation of collegen which unites cells as blood vessels‚ helps develop bones and teeth‚ helps white blood cells in fighting infections‚ prevents scurvy‚ necessary for the assimilation of non haem iron in the intestine. Scurvy rare in
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al.‚ 2006) What is vitamin C ? Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species. (Sebastian J. et.al.‚ 2003) Vitamin C is a water-soluble vitamin that is necessary for normal growth and development. It aids in collagen production and reduces fine lines & wrinkles. Collagen loss and disorganisation is part of the process of ageing‚ leading to skin sagging and wrinkle formation. On the other hands‚ vitamin C may include protection
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IB Biology Lab – Vitamin C content of food Aim: To compare the vitamin C content of different fruits using the decolourisation of DCPIP from blue to clear as the indicator. • You first need to estimate the volume of a known concentration of vitamin C solution required to decolourise 2 cm3 of DCPIP solution. • Then you need to determine the volume of fruit juice that decolourises 2 cm3 of DCPIP solution. This gives an estimate of the concentration of vitamin C in fruit juice. • This
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of two students required: * vitamin C indicator solution * three 50 mL beakers or medicine cups * one 10 mL graduated cylinder * three disposable pipettes * one stirring rod * Sources of Vitamin C: freshly squeezed OJ‚ bottled OJ‚ frozen OJ‚ canned OJ * Optional: container for waste solutions and source of clean rinse water There are two different preparations (starch-iodine or indophenol) that may be used for the vitamin C indicator solution. Neither is more
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Why is Vitamin C good for you? Health The most well-known health benefit of blackcurrants is that they contain large amounts of Vitamin C. Vitamins are substances we need to enable our bodies to live‚ grow and reproduce normally. Vitamin C is an essential nutrient - it cannot be made by the human body and we must therefore eat foods which contain it (Bibliography Ref: 13). Because the body breaks down Vitamin C very quickly and does not store very much‚ we need to eat Vitamin C containing foods
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having the melting point of 151°C-153°C. After placing a small sample of the standard in a capillary tube and inserting the tube into the sample tube holder‚ the plateau on the device was set to 15°C below the expected melting point. After its temperature reached the plateau‚ the temperature increment was set at 1°C per minute‚ and the melting point range of 152°C-154°C was recorded. After standardizing the melting device‚ a small sample of unknown carboxylic acid was placed in a capillary tube‚
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DETERMINATION OF FRUIT ACIDS BY TITRATION AND CALCULATION OF THE SUGAR/ACID RATIO It is the sugar/acid ratio which contributes towards giving many fruits their characteristic flavour and so is an indicator of commercial and organoleptic ripeness. At the beginning of the ripening process the sugar/acid ratio is low‚ because of low sugar content and high fruit acid content‚ this makes the fruit taste sour. During the ripening process the fruit acids are degraded‚ the sugar content increases and
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