Date: 30th sept 2009
Title: An investigation on Vitamin C
Aim: To investigate the effect of cooking on vitamin C content in orange
Hypothesis: Vitamin C is destroyed by heating
Prediction: The boiled orange juice will have lower vitamin C content than the fresh orange juice
Biological Principle:
Vitamin C is a strong reducing agent and can reduce DCPIP solution (a blue dye) to a colourless compound.
The vitamin C content of the juices is measured by the amount of orange juice required to decolourize a fixed volume of DCPIP. The relative amount of vitamin C content of the juices is determined in this investigation.
The independent variable is the orange juices with boiling and without boiling.
The dependent variable is the vitamin C content of the orange juice.
Title: An investigation on Vitamin C
Aim: To investigate the effect of cooking on vitamin C content in orange
Hypothesis: Vitamin C is destroyed by heating
Prediction: The boiled orange juice will have lower vitamin C content than the fresh orange juice
Biological Principle:
Vitamin C is a strong reducing agent and can reduce DCPIP solution (a blue dye) to a colourless compound.
The vitamin C content of the juices is measured by the amount of orange juice required to decolourize a fixed volume of DCPIP. The relative amount of vitamin C content of the juices is determined in this investigation.
The independent variable is the orange juices with boiling and without boiling.
The dependent variable is the vitamin C content of the orange juice.