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In my experiment I will discover how much vitamin C there is in fruit juices and fresh fruits and if there are any differences and why they are there.

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Real Vitamin C concentration compared to fruit juice Vitamin C Introduction Vitamin C is vital in the human diet, as it prevents many diseases and problems such as Heart diseases (CHD), Scurvy and is great for repairing damage on the body. When monitoring our daily intake of nutrients, proteins and vitamins, we must make sure we take correct amounts. The daily intake of Vitamin C is 45-95 mg/day or more for smokers or people with know heat problems. In my experiment I will discover how much vitamin C there is in fruit juices and fresh fruits and if there are any differences and why they are there. Risk assessment Method For this experiment we used the following equipment: DCPIP solution (Dependant Variable) Fruit juices and Vitamin C (acid) (Independent Variable) Pipettes Test tubes (6-8) Test tube rack I firstly put 1cm3 of DCPIP solution into the 8 Test tubes and kept the volumes same throughout. I secondly added Fruit Acid (fruit juices-vitamin C) in, 2 drops at a time from the pipette. ...read more.


0.6 1.3 2.47 8.53 12.87 - Group 5 0.56 0.96 - 8.5 - 3.18 Average 0.576 1.047 2.523 8.172 13.79 2.91 This table shows how much volume of different sources of vitamin C is required to decolourise 1cm3 of DCPIP and using these results we found the concentration of vitamin C in each solution. We used this information to compare the content of vitamin C in fruit juice in relation to fresh juice and what the carton suggests the fruit juice contains. Volume required to decolourise 1cm3 DCPIP (cm3) Group 1 Group 2 Group 3 Group 4 Group 5 Average Vitamin C conc. Mg/100cm3 Ascorbic acid 0.8 0.89 0.7 0.6 0.55 0.71 50 Fresh orange 0.96 0.45 0.5 0.6 0.6 0.6 59 Fresh lemon 0.75 0.48 0.49 0.5 0.6 0.56 63 Orange juice 0.78 0.83 0.56 0. 7 0.7 0.71 50 Grapefruit juice 1.3 0.705 0.84 0.6 0.6 0.81 44 Analysis As we increased the concentration of ascorbic acid used, our results show a decrease in the volume required to decolourise 1cm3 of DCPIP. ...read more.


Although the outliers could have been prevented if there had not been human errors such as misreading measurements, bad equipment and individual measuring systems. Because we were using old and not fresh fruit juices, vitamin C may have been lost due to age, temperature and sunlight on the carton, therefore effecting the vitamin C content. But as we know, all contents on the carton are slightly higher than the true value due to these problems. When testing with the DCPIP, some solutions did not Cleary go colourless so it was hard to interpret whether it had decolourised or not. Most of these errors where systematic errors which lead to human errors. Random errors however were also frequent in this experiment as most variations of temperature, air flow, volumes of solutions did affect the vitamin C content. To prevent these errors and anomalies appearing next time, I will take more care in measuring the volumes of solutions and I will use the best equipment possible to increase reliability of our results and get as many results as possible to make the possibility to outline anomalies and remove them from the results. ?? ?? ?? ?? ...read more.

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