Aim: To investigate the effect of cooking on vitamin C content in orange

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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.

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The dependent variable is the vitamin C content of the orange juice.

The variables need to be controlled are the volume & concentration of DCPIP solution, end-point colour.

Assumptions:        

  1. DCPIP is decolourized by the vitamin C but not by other substances present.
  2. Change in vitamin C content is due to heating only.

Procedure:

  1. The skin and seeds of 1 orange was removed.
  2. The juice was extracted by mortar and pestle.
  3. The juice was filtered by muslin cloth.
  4. A beaker of boiling water was prepared.
  5. Juice collected was heated in the water ...

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