Vitamin C

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Title: Analysis of the 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 agent, is present, the blue dye, which turns pink in acid conditions, is reduced to a colorless compound by ascorbic acid. DCPIP (blue) + H+ ——→ DCPIPH (pink) DCPIPH (pink) + VitC ——→ DCPIPH2 (colorless)…show more content…
1 ml of DCPIP solution is filled in a specimen tube by using 1 ml syringe 2. 5 ml syringe is filled with 0.1% ascorbic acid solution 3. The tip of the syringe is placed into the DCPIP solution. 4. The ascorbic acid solution is added to the DCPIP drop by drop. The mixture is gently stirred with the tip of syringe. The ascorbic acid solution is continuously added until the DCPIP solution is decolourised. The volume of ascorbic acid solution used is recorded. 5. Steps 1 to 4 are repeated for another two times . 6. Step 1 to step 4 are repeated using freshly aqueezed orange juice and artificial orange juice (Sunkist). The volume of fruit juice is decolourised the DCPIP in each case is recorded in the table 7. The results are tabulated. The percentage and the concentration of vitamin C in each of the fruit juices is calculated using the formulae. Result : Solution /orange juice | Volume of solution /orange juice needed to decolourise 1 ml of DCPIP solution ( ml ) | Percentage of ascorbic acid (%) | Concentration of ascorbic acid ( mg/cm³) | | 1 | 2 | 3 | Average |

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