E20-1 Experiment 20 Consumer Chemistry: Vitamin C in Fruit Juices The Task The goal of this experiment is to determine the concentration of vitamin C in a range of different fruit juices (fresh and preserved) using titration and to rank these sources of vitamin C. Skills At the end of the laboratory session you should be able to: * use a pipette correctly‚ * use a pipette filler safely‚ * manipulate a burette and carry out a quantitative titration properly‚ * weigh a sample
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Research Question: How the amount of vitamin C in fruit juices affects its freshness and till what extent is the information provided on the pack by manufacturers is reliable? Background Information: Hypothesis: -fresh juices have more vitamin C than long-life -juice that is ‘not from concentrate’ is best in terms of vitamin content -if heat destroys vitamin C then heat-treated long-life juices will have lower concentrations -if heat destroys vitamin C then boiled fruit juice will have
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experiment 1 Analysis of Commercial Vitamin C Tablets Objective To employ titration technique to determine the content of vitamin C in commercial tablets using volumetric analysis and compare it with the manufacturers’ specifications. Introduction Deficiency of essential antioxidant Vitamin C in human will lead to scurvy. In this experiment‚ the vitamin C content of commercial tablets is determined and then compared with the manufacturers’ specifications. Vitamin C‚ ascorbic acid C6H8O6‚ reacts
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differences of percentage of vitamin C (ascorbic acid ) between the fresh orange juice and artificial orange juice (Sunkist). Problem statement : Does have different types of fruit juice contain similar amount of vitamin c ? Objevtive: To analyse the concentration and percentage of different food sample by using titration method and state whether the percentage and concentration of vitamin C. Methodology: Theory : DCPIP can also be used as an indicator for Vitamin C. If vitamin C‚ which is a good reducing
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Vitamin C –A Natural Antioxidant Concept: Vitamin C (ascorbic acid) is an antioxidant. The amount of vitamin C content in food can be found out by titrating with an oxidising agent‚ e.g. iodine. In the reaction‚ vitamin C is oxidised‚ while iodine is reduced to iodide ions. The endpoint is determined by the formation of blue-black starch-iodine complex when all vitamin C is oxidised and excess iodine is free to react with the starch solution added as indicator. Introduction Vitamin C is an
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orange juices‚ and we also used 0.1% of vitamin C solution. The aim of our experiment was to see how much DCPIP was needed to be added to make the orange juices turn back to the orange colour and the DCPIP to decolourise once the 0.1% of vitamin C was added. DCPIP is a blue dye in its non-reduced form; it becomes colourless when it gains electrons. Vitamin C is an anti – oxidant‚ this is found mainly in fresh fruit and vegetables. The main use of Vitamin C is that it neutralises free radicals‚ which
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Estimating the Vitamin C Concentration in Fruit Juices: A Redox Titration Prelab Assignment – Please turn your answers in on GaView prior to lab 1. How will you prepare a .02% (m/v) NBS solution? Calculations should be in your notebook before arriving to lab. 2. Provide the structure of vitamin C in its reduced form (ascorbic acid)‚ its ionized form (ascorbate ion- this is at equilibrium with reduced form when dissolved)‚ and its oxidized form (dehydroascorbate). 3. Why do you
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CHEMISTRY 221 LABORATORY�QUANTITATIVE ANALYSIS EXPERIMENT: DETERMINATION OF ASCORBIC ACID IN VITAMIN C TABLETS THEORY: Ascorbic acid‚ C6H8O6‚ MM = 176.13‚ can be oxidized to form dehydroascorbic acid by bromine via the following reaction: The bromine or iodine used in the titration is generated by adding an excess amount of KBr or KI to an acidified solution of the sample according to the following reaction: BrO3- + 5 Br- + 6 H+ 3 Br2 + 3 H2O IO3- + 5 I- + 6 H+
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* Hypothesis The vitamin C content will be fewer in the cooked green pepper than the one hasn’t * Objective To investigate the effect of heating on the vitamin C content of green pepper. * Background (copy from the task sheet)and Biological principle * All fruits and vegetables contain a certain amount of vitamin C; also called ascorbic acid is a water-soluble vitamin that is necessary for normal growth and development. * the cooking process of green pepper will decrease the concentration
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Determination of Vitamin C by an Iodometric Titration Purpose: The goal of this lab is to determine the concentration of vitamin C in juices and Real Lemon. A redox titration‚ involving an iodometric method‚ will be used to do the analysis. The samples will be classified by their Vitamin C content. Introduction: Although most mammals can synthesize vitamin C‚ or ascorbic acid (C6H8O6)‚ from sugars‚ man must ingest considerable quantities of this substance. The National Academy of Sciences recommends
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