: 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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investigate the vitamin C content of different fruit juices. To identify which fruit juices has higher vitamin C content and the lowest vitamin C content. To determine the standard curve of vitamin C based on percentage of vitamin C. To differentiate between fresh juices and carton juices. To consider the reliability and validity of the results. PROBLEM STATEMENT Which type of fruit juices has the most vitamin C content? HYPOTHESIS The smaller the amount of the fruit juices to decolourise
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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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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 if an increase
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Laboratory exercise 3 : Quantitative analysis of vitamin C contained in a fruit juice Aim: To investigate the amount of vitamin C found in all kinds of fruit juice Introduction : Vitamin C is an antioxidant‚ along with vitamin E‚ beta-carotene‚ and many other plant-based nutrients. Antioxidants block some of the damage caused by free radicals‚ substances that damage DNA. The build-up of free radicals over time may contribute to the aging process and the development of health conditions such as
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bury c college 203.00 EYMP 3-5.1‚ 5.3 | B/FAST | SNACK | LUNCH | SNACK | TEA | MON | Toast with jamFresh fruit juice | Dried fruit / raisins etc | Halal tuna sandwichesFresh fruit juice | Grapes | Pasta with quorn meatballs & tomato sauce. Sparkling water | TUE | Porridge with waterSparkling water | Pineapple sticks | Cheese sandwichesFresh fruit juice | Carrot sticks | Vegetable kievs with wedges. Fresh fruit juice | WED | Toast with non dairy spread. Fresh fruit juice | Grapes
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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 decolorize the same
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What type of fruit juice provides the most vitamin C? In my investigation I plan to find out how much vitamin C there is in orange juice‚ pineapple juice and tropical juice and then compare my results to find out which juice has the most vitamin C. The independent variable is the type of juice and the dependant variable is the volume of fruit juice needed to decolourise 1cm3 Of 1% DCPIP solution. DCPIP solution can be used to measure the amount of vitamin C in each juice as an antioxidant
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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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of Temperature on Content of Vitamin C Introduction A daily intake of Vitamin C is essential for humans. Without it‚ the disease scurvy develops as sailors‚ explorers and people during the long winters in the Northern hemisphere found before the time of Captain Cook. The British Navy started giving sailors lime juice to prevent scurvy on long voyages in 1795. Vitamin C is found in high levels in foods such as oranges‚ limes‚ lemons‚ blackcurrants‚ parsley and capsicums. Vitamin C is water soluble
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