INTRODUCTION In our experiment we tested the amount of vitamin C in a certain amount of lemon juice. We did this with the help of PCPIP which is an indicator that shows the presence if C vitamin. For this we used the mentioned indicator‚ pipette‚ three eprouvetes‚ 0.1% of C vitamin solution and lemon juice. First we had to get the volume of 0.1% vitamin C solution that is needed for our amount of PCPIP (2ml) to decolorize. Then we had to determine the volume of lemon juice that is needed to
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Vitamin C also known as ascorbic acid is vital to our body. It can strengthen our body to resist against infection. It is known that deficiency of vitamin C can cause scurvy. Vitamin C is present in various fruits. Since vitamin C is a reducing agent‚ it can be deactivated by a wide range of oxidizing agents including atmospheric oxygen. Therefore‚ precautions are needed to prevent or minimize the degradation of vitamin C during sample preparation. The ascorbic acid exists in two forms which
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------------------------------------------------------------------------------------------------------------- Title of experiment The determination of vitamin C. Aim(s) of the experiment (objectives) To determine the concentration of vitamin C in different kinds of juices. Hypothesis Freshly squeezed juice will have the most vitamin C compared to the other types of juices and drinks‚ because the fruit is picked fresh‚ and it is not stored‚ preserved or exposed to oxygen. Chemicals and
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Determination of the concentration of vitamin C in fruits/vegetables by using the DCPIP test (2008) Principle : Vitamin C is a strong reducing agent. It can decolorize the blue dye DCPIP. The amount of vitamin C in a food sample can be estimated by the amount of it that is used to decolorize a fixed amount of DCPIP. Apparatus : Test tube‚ clean and dry Test tube rack 5 ml syringe or a good quality squeezing pipette 1 ml pipette
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Some cases Vitamin C has been proven harmful. The only reason we believe that Vitamin C is good for us in large doses is because of a man named Linus Pauling. Linus Pauling was an American chemist‚ biochemist‚ peace activist‚ author‚ and educator. He was the only person to receive two noble prizes by
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Effect of Heat on Vitamin C Objective: - To determine whether the concentration of Vitamin C in a fruit juice changes upon heating at a constant temperature for different periods of time. - To investigate how the trend goes (whether the concentration of Vitamin C increases or decreases) if the amount of Vitamin C does change. Theory: - Hypothesis: The concentration of Vitamin C in the fruit juice changes and decreases upon heatingat a constant temperature for increasing periods of time
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Vitamin C Molecule Investigation Thomas Philpott Introduction Vitamin C (ascorbic acid) is an essential component of human nutrition‚ as it is an antioxidant that the body requires. Having a deficiency in Vitamin C can lead to scurvy‚ a disease characterized by abnormalities in human bones and teeth. Fruits and vegetables are common sources of Vitamin C‚ notably oranges and citrus fruits. Cooking and the application of heat destroy the vitamin so such fruits must be raw in order to obtain the
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Title: Quantitative analysis of vitamin C contained in ribena Aim: to determine the amount of Vitamin C in a sample of ribena Materials: * Vitamin C (ascorbic acid‚ C6H8O6) * 4% potassium iodide (KI) * 1M acetic acid (CH3COOH) * N-bromosuccinimide (NBS‚ C4H4BrNO2) Apparatus: * Conical flask * 100 ml volumetric flask * Weighing bottle * Analytical weight balance * Spatula * Funnel Results: Item: | Mass in grams | Mass of weighing bottle with ascorbic
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Tittle : Identification of Biochemicals in Their Pure Form Objective : To identify the component of the solution in its pure form with various food tests and state the justifications. Apparatus : Test-tube ‚ test-tube holder ‚ water bath 95’c ‚ measuring cylinder ‚ white tile ‚ test-tube rack . Materials : Glucose‚ sucrose ‚ fructose ‚ hydrochloric acid ‚ potassium hydroxide ‚ albumin ‚ cooked starch ‚ corn oil ‚ copper (ll) sulphate solution ‚ ascorbic acid solution ‚ DCPIP solution ‚ Millon’s
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DETERMINATION OF VITAMIN C CONTENT IN COMMERCIAL (CENOVIS) TABLET ABSTRACT In this experiment‚ the vitamin C content of a commercial tablet is determined and compared with the manufacturers’ specification. Vitamin C is water-soluble and is an enantiomer of ascorbic acid. (Commercial vitamin C is often a mixture of ascorbic acid and other ascorbates.) Ascorbic acid‚ C6H8O6‚ is a reducing agent that reacts rapidly with iodine (I2). As the iodine is added during the titration‚ the ascorbic acid is
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