Vitamin C

8 test tubes were then labelled A-H, 1ml of DCPIP was added to each of the test tubes. 2ml of NaHCO3 was added tubes A through G.

3.0g of salicylic acid was weighed then 3.0mL of acetic anhydride and 6 drops of 85% H3PO4 were added to it. The mixture was warmed over a water bath for 5 minutes while stirring. After warming, 20 drops of distilled water was slowly added. 15mL of water was added then the solution was heated until it became clear. It was allowed to cool and was placed in an ice bath until the solution becomes cloudy. Using pre-weighed filter paper, the mixture was filtered and was allowed to dry in the filter paper.

* By using the dropper and measuring cylinder, 7 ml sodium carbonate solution was added to the test tube

3.6.3. 2, 4 – D (2, 4–Dichloro phenoxy acetic acid) stock solution (1mg/ml): 10.0mg of 2.4-D being weighed and dissolved completely in 1N NaOH to a final total volume

Table 2: Consists of color extract taken from a red cabbage for a natural indicator. The pH reading that was measured by using the pH meter and the result of the pH reading to determine whether the solution was acidic or basic.

11. It is then repeated for the solution of unknown concentration (A, B or C).

The first experiment begun by filling a 600-ml beaker, almost to the top, with water. Next, a 10-ml graduated cylinder was filled to the top with water. Once water was added to the beaker and graduated cylinder, a thumb was placed over the top of the graduated cylinder. This would ensure that no water was let out and no bubbles were let into the graduated cylinder. Next, it was turned upside down and fully submerged into the beaker. Then, a U-shaped glass tube was attained. The short end of the glass tube was placed into the beaker with the tip inside of the graduated cylinder. Next, a 50-ml Erlenmeyer flask was received. After, 10-ml of substrate concentration and 10-ml of catalase/buffer solution were placed into the flask. A rubber stopper was then placed on the opening of the flask. After adding these, the flask was held at the neck and spun softly

iii. Materials: Distilled water, beverages (juice, soda, sport drinks), Sugar reference solutions (0, 5, 15, ad 20%) 25ml each, Balance, centigram(0.01g precision), Beaker (100-mL), Erlenmeyer flask (125-mL to collect rinse solutions), Pipet(10-mL), Pipet bulb or pipet filler

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.

However one beaker received 100 mL of Deionized water with a molarity of 0.0. Afterwards a cork borer was pushed through the potato and was twisted back and forth. Once the borer was filled it was removed from the potato. Pushing the potato cylinder out of the borer, this this step was repeated six more times in order to get seven undamaged potato cylinders. Using a sharp razor blade, the potato cylinders were both cut to a uniform length of about 5cm, and were removed of their potato skins. The potato pieces were also cut in half to give the cells a greater surface area in which it was easier to absorb the solution. After the cylinders were weighed on a balance and the data was recorded in Table 4. Using the razor blade each potato was cut lengthwise into two long halves. Then the potato pieces were transferred to the water beaker and the time they were submerged was recorded. This step was repeated for all potato cylinders in which the pieces were placed in solutions 0.1 to 0.6 M. The potatoes were incubated for ninety minutes. At the end of the incubation period the time was recorded. Then the potato piece was removed form the first sample. Next potato pieces were weighed the and the final weight was recorded in Table 4. This procedure was repeated until all samples had been weighed and recorded in the chronological order they were initially placed in the test solution. Afterwards the table was completed by recording the

3. Use a sterile pipette to transfer 0.1 ml of each dilution on to a MacConkey agar plate.

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.

Step 1 and 2 was repeated by using distilled water by replacing the test solution.

Orange Juice Materials: Three oranges were used for this experiment to obtain a decent amount of juice. Each orange was cut in half and juiced according to steps 1 and 2 of Appendix I of the Laboratory Manual for Biology 201 (Denniston, Wimmers, & Hemm 2015). The juice from the first orange and one half of the second orange was strained into a small beaker following

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