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The main purpose of this investigation is to distinguish the different amount of vitamin C there is in different fruit juices.

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Introduction: Vitamin C Vitamin C is a water-soluble vitamin, which means you need it in your diet every day because it can't be stored in the body. The chemical name for vitamin C is "ascorbic acid". Ascorbic acid is a good reducing agent and therefore it is easily oxidised. Vitamin C has a number of important functions. For example it: helps protect cells and keeps them healthy and also helps the body absorb iron from food. Vitamin C is required for the synthesis of collagen, an important structural component of blood vessels, tendons, ligaments, and bone Vitamin C is one of the most powerful antioxidants acting as a scavenger to neutralize harmful elements naturally occurring within the body and helps fight cell and tissue damage that could lead to disease Vitamin C also helps the body fight infection and may reduce risk of diseases, such as cancer. With vitamin C being such a useful substance to our bodies, finding good sources of vitamin C is important. Many people today rely on vitamin supplement tablets. But fruit juices, vitamin-supplemented drinks, or vitamin supplemented foods may contain just as much vitamin C as a supplement table. ...read more.


Apparatus: Apparatus Justification Beaker To put the DCPIP solution in so that we can see the amount of vitamin C in each fruit juice. Burette The fruit juice and fresh fruit solution will be put in the 50ml burette and will be added to the DCPIP solution drop by drop until it changes colour. Juices To test the amount of vitamin c in each of the juices.(apple, tropical and pure vitamin C) DCPIP Is used to test the vitamin c in the juices as it changes colour when it reacts with vitamin c to colourless or to a pinkish colour. Syringe To collect 1ml of DCPIP solution and to transfer it to a beaker to put underneath the burette. Clamp To adjust the burettes position and to hold it in place. White Tile Place it underneath the beaker which contains the DCPIP solution so that the colour change can clearly be seen. Glass Rod To constantly stir the solution of DCPIP and the fruit juices. Filter To avoid unnecessary substances from the fruit juices. Should be used when adding the juice in the burette. ...read more.


This gives you the amount it took for the total amount of fruit juice to decolourize DCPIP. 5. Do the same with the other juices using the same amount of DCPIP solution. Comparison of the amounts of extract used will give some indication of the relative quantities of vitamin C in the juice samples. 6. The results then need to be recorded onto a table as this makes it easier to see which drinks have more vitamin c in if the results are all set out together. Furthermore, for each soft drink I would recommend that the procedure above is to be carried out three times for each one and then an average worked out as it is quite easy to overshoot the end point, so it is usually a good idea to repeat the above procedure to get a more accurate result. In addition, I would suggest keeping a different test tube for each solution, so that at the end of the experiment it is easier to make a comparison of the colour variations if any. Results Measurements Before(ml) After(ml) Average (mean) Vitamin C 0 2 4.04 0 8 0 2.1 Tropical Juice 0 18 18.6 0 16.5 0 21.3 Apple Juice 0 2 1.8 0 1.3 0 2 ...read more.

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