vitamin C lab report

After carefully taking them out, observe each test tubes color and then fill Table 2 with the results.

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.

The use of selective chemical inhibitors of human cytochrome P450 enzymes is a powerful method by which the relative contributions of different human P450 enzymes to the drug metabolism can be obtained. However, the contribution of CYP2B6 in the metabolism is more challenging due to the lack of a well-established inhibitor.

In tube 3, the water was at 40. This is still warm but not the color was not nearly as intense as the previous tube. The next tube charted was tube number 4. The beet was subjected to a temperature of only 22°c. That temperature I would chart as “room temperature”. I found that the least amount of dye was leaked from the beet. For the cold methods I concluded that the amount of betacyanin that escaped from the cell membrane was intense, like the hot treatment results. I concluded that it didn’t have to be hot temperature stress to release betacyanin. Tube number 5 was placed into the refrigerator and the level of dye that permeated the water was charted at a 6. Tube 6 was placed in the freezer and was documented at a level of color intensity of a ten. Also, when the tube was pulled from the freezer the specimen has noticeably changed. It has a slight white, almost white frost or texture to it. Please see attachment and table below.

Fullerenes are molecules composed entirely of carbon in the form of a hallow sphere, ellipsoid, tube, or plane. In this experiment, the purpose is to use cyclic voltammetry to infer about the electron transfer in MOs of fullerenes and understand orbital energy and composition. The first part of the experiment is an electrochemical characterization of C60. A sample of C60 ¬is dissolved and transferred into an electrochemical cell. Cyclic voltammetry, a potential wave form is used for determination of formal redox potentials, detection of chemical reactions that precede or follow the electrochemical reaction and evaluation of electron transfer kinetics.

In this project, C. Elegans are hermaphrodite worms that will be used since they are easy to maintain in lab, as well as have short life cycles. The gene that the project attempted to knockdown in C. Elegans with RNAi treatment is the unc-22 gene. RNAi disrupts gene expression in the presence of double stranded RNA (dsRNA) that is complementary to target gene sequence. The unc-22 gene codes for a muscle protein called twitchin in wild-type worms. The Unc-22 is required for muscle regulation and maintenance in C.Elegans. To verify that the RNAi treatment worked, would check the unc-22 mRNA levels in the worms, in addition to phenotype observation.

The next two tests that I performed in the laboratory were the oxidase and catalase tests. The oxidase test is used to determine if a bacterium produces certain cytochrome c oxidases which can transfer electrons to oxygen. This experiment requires an oxidase test reagent that when introduced to the bacteria will turn purple indicating a positive result (Lab Handout; Oxidase Test). The result of this experiment was no color change

The color of food is an integral part of our culture and enjoyment of life. Who would deny the mouth-watering appeal of a deep-pink strawberry ice cream on a hot summer's day or a golden Thanksgiving turkey garnished with fresh green parsley?

The greater the amount of vitamin C there is in the juice, the less juice it will take to decolourise it

One milliliter of liquid was pipetted into three test tubes each making a total of nine test tubes. Biurets reagent, Lugol’s iodide, and Benedict’s solution were the reagents used to help identify the unknowns. One milliliter of each reagent was added to one protein test tube, one starch test tube, and one glucose test tube. We placed the test tubes with Benedict’s solution in a hot water bath for 5 minutes and recorded what happened. The three supplements acquired were tested using the same techniques used above and were compared to each other. The objective in this experiment was to determine what was in each

Vitamin C - May help prevent cell damage and reduce risk for certain cancers,heart disease and other diseases.

Vitamin C also known as ascorbic acid is needed for growth and maintenance of healthy tissues, especially skin, blood vessels, bones, gums, teeth. Vitamin C aids in resistance against infection and healing of wounds. It also helps the body absorb iron from food. Vitamin C can be found in green vegetables, potatoes, tomatoes and citrus fruits such as oranges and lemon. A lack of vitamin C can cause scurvy, iron deficiency and poor wound healing. A healthy diet

Three drinks, fruits or vegetables, and four other food products were chosen by the student. The student collected the information about these items using the nutritional facts found on the package. The ten items were recorded in the data table below.

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.

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.