Essay about Quantitative Analysis of Vitamin C Contained in Ribena

The number of moles of ascorbic acid neutralized in the experiment is given by multiplying the moles of NaOH used (0.00235128 mol) by the unit conversion coefficient (1 mol ascorbic acid/1 mol NaOH).

And finally into test tube 3, I pipetted 1.0 ml turnip extract and 4.0 ml of water. The contents of test tube 1 was poured into a spectrometer tube and labeled it “B” for blank. “B” tube was now inserted it into the spectrometer. An adjustment to the control knob was made to zero the absorbance reading on the spectrometer since one cannot continue the experiment if the spectrometer is not zeroed. A combination of two people and a stop watch was now needed to not only record the time of the reaction, but to mix the reagents in a precise and accurate manner. As my partner recorded the time, I quickly poured tube 3 into tube 2. I then poured tube 2 into the experiment spectrometer tube labeled “E” and inserted it into the spectrometer. A partner then recorded the absorbance reading for every 20 seconds for a total of 120 seconds. After the experiment, a brown color in the tube should be observed to indicate the reaction was carried out. Using sterile techniques, any excess liquid left was disposed

Put the 100 g of potato in 1 petri dish and 100 g of liver in another petri dish. Then put equal amounts of hydrogen peroxide for an equal period of time in both dishes. Drain the dishes and titrate them with potassium permanganate simultaneously. The numbers can now be compared using the steps in the sample calculation above in the lab report. In order to compare perform a potassium permanganate titration on pure hydrogen peroxide.

Admission Lab Work Sodium 135 mEq/L Potassium 3.4 mEq/L Chloride 99 mEq/L BUN 18 mg/dL Creatinine 1.0 mg/dL Hemoglobin 11 g/dL

0.1 gram of my product from the second trial was weighed in a tray and was then added to a fourth test tube containing 2.0 mL of Iron (III) chloride, which was measured using a 10 mL graduated cylinder, to test for

was to determine the percentage by mass of acetic acid in vinegar using acid/base titration. The

The titration worked well and yielded decent results. It was found that 72.10 mg of ascorbic acid is contained within a serving of lemonade.The %w/w of ascorbic acid is .30%. The volumes collected and observations made worked out to give proper and expected values. Rinsing the burette and pipette was important to this as it removed any water or dust inside. This meant that final volumes and calculations were more precise as there were fewer sources of error. The standard deviation obtained from the four trials was 0.22 mL. Much of this error is due to the rapid colour change. This made it difficult to precisely end the titration when the endpoint was reached. Another source of error is found in the assumption that because a colour change happened the proper reaction had occurred. This assumption while very basic and small potentially had a slight impact on final results. Titrations are very simple and therefore are empirical, and based off simple measurements with these simple assumptions accuracy decreases and error

Brian’s unhealthy eating habits have caused his body to either be receiving inadequate amounts or a surplus of water-soluble vitamins. Brian is taking in to much Thiamin or Vitamin B1 because the Recommended Daily Amount (RDA) is 1.2 mg/day, the Daily Intake Value for adults is 1.5 mg and he is consuming 3.18 mg. He is also taking in to much Riboflavin or B2 because he is consuming 3.29 mg, his RDA is 1.3 mg/day and his Daily Value for adults is 1.7 mg. Brian is also taking in to much Niacin or B3 because his RDA is 16 mg NE/day, the Daily Value for adults is 20 mg and he is taking in 45 mg/day. He takes in 2.41 mg of Vitamin B6, which is too much, compared to

Table 4.14 and Table 4.15 shows the readings for the test conducted at pH8. It can be seen that there was very

In the preliminary test I used 3cm3 of DCPIP solution. A large amount of juice was needed to change the colour of the DCPIP to colourless. I changed the amount of DCPIP solution from 3cm3 to 1cm3. This is because less juice will be needed to change 1cm3 of DCPIP from blue to colourless. I used test tubes to hold the DCPIP and the 1% ascorbic acid but it was difficult to mix the two solutions together so I decided to use a boiling tube instead. I tested the 1% ascorbic acid in the preliminary test and I found that I need less than 3cm3 of the solution.

In this experiment, a spectrophotofluorometer Shimadzu RF-5301 was used to determine the concentration of unknown riboflavin with 5% v/v acetic acid of 10 ppm standard riboflavin solution. An external calibration was performed in using 5 standard known concentrations of riboflavin and plotting a calibration curve. The LOD and LOQ were 0.0622 mg/L and 21.3 mg/L respectively. The calibration curve enabled for the determination of the unknown (3013) concentration of riboflavin at 0.37416 mg/L in which linear regression was used to determine the slope and intercept of the curve.

The purpose of this experiment was to determine how much KMnO4 was needed to titrate approximately 1 mL of an Unknow X101 concentrated solution of Oxalic Acid. A standardized KMnO4 solution was used on a known solution of Oxalic acid to help determine the unknown percent oxalic acid in unknown X101. The unknown sample for this experiment was sample x101 which theoretically was a % Oxalic Acid dehydrate sample but, the average of all three trials determined it to be a 6.7% percent Oxalic acid.

Vitamin C is an organic compound that is also known as ascorbic acid. The molecular formula for Vitamin C is C6O8H6. This structure contains a 5-membered ring. Vitamin C contains 4 alcohol functional groups, an alkene, and an ester. Within the ring it contains one double bond, the carbon=carbon bond in the ring structure, this is an alkene functional group. The Vitamin C structure also contains an ester which helps form the five-membered ring.

Six plastic cups were obtained and labeled 0.2 M, 0.4 M, 0.6 M, 0.8 M, and 1.0 M. Next, each of the six dialysis tubes were knotted on one end and filled with the sucrose samples, and then tied off. These samples were then dried by patting with a paper towel, weighed and placed into their corresponding cups. The mass of each sample was recorded in table 2 on the data sheet. Each cup was then

Vitamin C, or ascorbic acid, is a well-known supplement that is essential to the human body. Vitamin C helps grow and repair body tissue, make collagen, heal wounds, and strengthen bones and teeth. Unfortunately, the body does not produce this vitamin itself, therefore it must be obtained from another source. Vitamin C is present in significant amounts in both fruits and vegetables. These foods are commonly pasteurized – a process that applies heat to destroy pathogens that cause spoilage in food. Pasteurization is great for preserving foods, but its effects on the food’s contents are important to consider. This process could affect the levels of ascorbic acid in the foods being consumed for their vitamin C content. Specifically, orange juice, one of the most popular sources of vitamin C, is going to be used to examine the effects of pasteurization on ascorbic acid levels in this experiment.