The amount of ascorbic acid, C6H8O6, in orange juice was determined by oxidizing the ascorbic acid to dehydroascorbic acid, C6H6O6, with a known excess of I3–, and back titrating the excess I3– with Na2S2O3. A 5.00-mL sample of filtered orange juice was treated with 50.00 mL of excess 0.01003 M I3–. After the oxidation was complete, 8.6153 mL of 0.0635 M Na2S2O3 was needed to reach the starch indicator end point. Report the concentration of ascorbic acid in milligrams per 100 mL.

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