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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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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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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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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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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person needs a daily intake of Vitamin C to stay healthy; therefore‚ one should be aware of what fruits he/she should ingest daily or more days to obtain stronger stamina and the abundance of antioxidants in the body to reverse oxidation. Vitamin C or L-ascorbic acid is essential for normal growth of humans and it helps in the repair and reconstruction of body tissues lost over time. It is an antioxidant that blocks the damage caused by free radicals. People who take Vitamin C daily tend to build up a
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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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: THE VITAMIN C CONTENT OF FRUIT JUICES AND TABLETS DATE OF EXPERIMENT : 1ST AUGUST 2013 DATE OF SUBMISSION : 27TH AUGUST 2013 LECTURER : PUAN ZAKIAH BT. ZAKARIA OBJECTIVE * To determine the vitamin C content in fresh fruit juice * To determine the vitamin C content in commercial fruit juice * To determine the vitamin C content in tablet
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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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Investigating the vitamin C content of fruits and fruit juice Aim: In this investigation‚ I aim to measure and compare whether there is a higher content of vitamin C in a fruit or a juice by measuring the volume of the sample required to decolourise a solution of dichlorophenolindophenol (DCPIP). Introduction: For this experiment‚ I aim to investigate and compare the content of vitamin C in the fruit against the fruit juice. The theory of this method is a titration with dichlorophenolindophenol (DCPIP). DCPIP
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