Vitamin C Lab Report

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St. Joseph School/ Ramallah Chemistry lab Report Students name: Laila Salah Date of exp: 11 /4/2013 Partner’s name: Wattan Date of sub: 25 /4/2013 T.Dima Mogannam kaibni Class: ------------------------------------------------------------------------------------------------------------- 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…show more content…
Result : the reaction stopped when it reached the endpoint by turning into A Blackish blue solution. Discussion and conclusion The aim of the experiment was achieved and the concentration of the following was organized in an increasing order: Tapuzina – Lemonade <Cappy – Orange < Cappy – Mango, Rani – Orange < Enjoi – Mango < Fresh – Grapefruit < Fresh – Tangarine < Tapuzina – Grapefruit < Fresh – Orange. Vitamin C is water soluble, meaning it will dissolve in water and is not stored in the body. Some animals can make their own vitamin C, but people must get this vitamin from food and other sources. Good sources of vitamin C are fresh fruits and vegetables, especially citrus fruits; most experts recommend getting vitamin C from a diet high in fruits and vegetables rather than taking supplements. Fresh-squeezed orange juice or fresh-frozen concentrate is a better pick than ready-to-drink orange juice. Despite of the fact that the fresh juice contains more active vitamin C, it is the most easily destroyed vitamin and it is easily harmed during food preparation. This can happen during chopping, exposure to air, cooking, and boiling. From ancient times through the early nineteenth century, sailors and others deprived of fresh fruits and vegetables developed a disease called scurvy. Scurvy involves so-called scorbutic symptoms, which include non-healing wounds, bleeding gums, bruising, and overall weakness.

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