Determination of an Unknown Concentration of Potassium Manganate using Colorimetry Introduction The purpose of this experiment is to conclude the concentration of an unknown solution using colorimetry to plot a calibration curve. Colorimetry measures the absorption of light at wavelengths within the visible region of the electromagnetic spectrum. It can be used to identify the unknown concentration of a solution in reference to a solution of a known concentration. When a solution appears
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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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11thsci.stream ------------------------------------------------------------------------------------------------------------- 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
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1 Practical report: Determination of concentration using a standard curve Introduction Spectrophotometer is an instrument that confirms the measurement of specified wavelength of light that passes through medium. The measurement of light absorbance by a solution is also done with spectrophometer. Absorption spectrum Spectrometers are mainly and widely functional in identifying the components of solutions that helps determine the components’ concentrations. Compounds are experimentally identified
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How is Vitamin C manufactured? Ascorbic Acid Also known as: l-ascorbic acid‚ vitamin C‚ ascorbate A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets‚ and necessary to maintain connective tissue and bone. Its biologically active form‚ vitamin C‚ functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary
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stability of Vitamin C in Fruit Juice Subtile: Effect of Temperature towards concentration of Vitamin C in Orange Juice Members of the group: Name Identification number Index Number Chan Chyi Yong 950818-08-6787 SA2051/1001 Choong Jian Wen 950620-08-5279 SA2051/1005 Liew Sin Yung 950507-08-5373 SA2051/1011 Yong Yi Xiang 950510-02-5531 SA2051/1018 Teacher Advisor: Pn Kanahambikai Date of Submit of this report: Marks: Abstract Vitamin C or ascorbic
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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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6-Dichlorophenol – Indophenol (DCPIP) solution‚ distill water‚ filter paper. Apparatus : Small test tube and rack‚ 1cm3 and 5cm3 syringes with needles‚ 250ml beaker‚ 25ml measuring cylinder‚ stirrer‚ electronic scale. Methods Part A: Standardization of DCPIP (Titrant) solution 1. 1.00g of ascorbic acid tablet was measured by electronic scale and dissolved in 100.00ml of distilled water. 2. A 1.00cm3 syringe was used to transfer 1.00cm3of DCPIP solution into a small test tube. 3. A 5.00cm3
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Is High Vitamin C all it claims to be? These days‚ there is much concern on our consumption of food drink‚ we’re told we do not intake the required daily level of fruit and veg‚ many manufactures claim to provide excellent levels of nutrients‚ This experiment will be carried out to see whether the vitamin c levels claimed by manufacturers are actually present in the drinks‚ this will be done by experimenting various drinks using blue DCPIP solution. The quantity of vitamin C in food and drink
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EXPERIMENT TO STUDY THE EFFECT OF A FACTOR AFFECTING VITAMIN C IN FRUIT JUICES WHAT IS THE EFFECT OF TEMPERATURE ON VITAMIN C IN FRUIT JUICES? The purpose of this experiment is to determine if the difference in temperature will damage vitamin C in any type of fruit juices. Five different temperatures of fruit juices will be used(5‚ 22‚ 50‚ 70‚ 90) degree Celsius to see how temperature affects the loss of vitamin C in fruit juices. The amount of vitamin C in the fruit juices will then be recorded to see
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