• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

The Vitamin C content in fruits

Extracts from this document...

Introduction

Title: The Vitamin C content in fruits Aim: To investigate and compare the vitamin C concentration in the juices of some common fruits Introduction Problem: Which type of fruits has the highest vitamin C content? Design of investigation: In order to compare the vitamin C concentration in the juices of different fruits, we need to measure the the number of drops of each fruit juice required to make a constant volume of DCPIP solution change from blue to colourless. The independent variable is the different types of fruit juice .To manipulate the independent variable,we can buy different types of common fruits from the supermarket.We can obtain the fruit juice by grinding the fruit pieces with a small quantity of distilled water. The dependent variable is the concentration of vitamin C in different fruits.The concentration of vitamin C in different fruits can be compared by measuring the number of drops of each fruit juice required ...read more.

Middle

Materials:30ml of 1% DCPIP solution,kiwifruit,orange,green grapes,lemon Procedure: Cut the kiwifruit,orange,green grapes and lemon into small pieces. Grind the small pieces of each fruit with 2ml of distilled water Squeeze the extract of each fruit through a filter cloth and put the extracts into respective test tubes. Pipette 1ml of 1%DCPIP solution to each test tube. Suck each sample of fruit juice by using a dropper and add in each sample of juice drop by drop to the DCPIP solution in each test tube until the blue colour fades to colourless. Record the drops of each fruit juice used to decolourise the DCPIP solution Repeat steps 4 to 6 two times to record the average number of drops of juice used. Precautions: The pipette must be cleaned with distilled water and rinsed by the DCPIP solution before used to transfer the solution. ...read more.

Conclusion

The fewer drops of juice used to decolourise the DCPIP solution, the higher the concentration of Vitamin C in the fruit juice.It shows that orange has the highest vitamin C concentration , then it is lemon and kiwifruit.Green grape has the least vitamin C concentration. The following are the source of error of the experiment: There might be personal error when adding drops of juice as the size of drops might not be the same. A lot of drops of green grape juice are needed to turn the DCPIP solution to colourless which is hard to record and determine. There might be heat transfer to the juice during the experiment which would affect the vitamin C content. To increase the accuracy of the experiment,we can do the followings: 1.Repeat the experiment a few times and take the average reading. 2.Dilute the DCPIP solution to a certain concentration before adding fruit juice into it. Conclusion: Orange has the highest vitamin C content among the fruits we had examined. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Life Processes & Cells section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Here's what a teacher thought of this essay

3 star(s)

This is a good attempt at an essay:
1. The variable sections are detailed and have been thought through.
2. The summarizing of the practical is good.
3. The use of language is appropriate throughout.
4. The results table should include an average section.
5. The conclusion section needs to be revisited to explain the pattern and to move information to an evaluation section.
*** (3 stars)

Marked by teacher Luke Smithen 24/04/2013

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Life Processes & Cells essays

  1. Marked by a teacher

    Testing the biochemicals present in apple and green bean using specific chemical tests.

    5 star(s)

    Apparatus & materials: 1. Apparatus : Test tube x 6 Boiling tube x 2 2mL pipette Electronic balance Pipette filler x 1 Funnel x 1 Muslin cloth x 2 Razor blade x 1 White tile x 1 Mortar and pestle x 1 2.

  2. Marked by a teacher

    An investigation into the factors affecting osmosis

    4 star(s)

    So when a cell is placed in distilled water (high water concentration) water will move across the semi-permeable membrane into the cell (lower water concentration) by osmosis, making the cell swell. This cell is now referred to as turgid. If done with potato cells the cells would increase in length volume and mass because of the extra water.

  1. What is the difference in Vitamin C content between orange juice and orange squash?

    Measure out accurately 1cm3 of DCPIP solution into three test tubes, carefully measuring it out using a syringe. Apply it into all three test tubes. Make sure not to apply any solutions into wrong test tubes, as this would alter the experiment completely.

  2. Investigating the effect of changing the concentration of an acid on the rate of ...

    Sometimes when I was collecting an agar piece it was not taken up with the straw, so I had to try again. As I was trying to save my portion of agar, I tried to take up the same piece, but I could not do it properly, so some of

  1. To investigate the factors that effect osmosis in living tissue.

    Having considered concentration we may consider the method to be used to find the effect of temperature. The temperatures we shall use are 220C , 370C and 550C. Two different concentrations will be used, i.e. 1mol/l and pure water in order to test the effect of temperature on endosmosis and

  2. Experiment to investigate the effect of Temperature on the enzyme activity of Pectinase

    pectinases have an optimum temperature and pH at which they are most active. For example, a commercial pectinase might typically be activated at 45 to 55 �C and work well at a pH of 4.8 to 5. If it is hotter it will make the reaction go more quickly.

  1. Investigate the different water potentials of a fruit and a vegetable.

    When there is a higher water potential outside of the cell it is referred to as a hypotonic solution and there is net movement into the cells. The cytoplasm becomes inflated by water uptake and if this exerts pressure against the cell wall the cell is described as turgid.

  2. Biology Research Vitamin C

    Beta-carotene (which is converted into vitamin A by the body) is stable during mild heating, but losses occur at high temperatures. Vitamin C leaches out during cooking because it is water soluble and it is also heat sensitive, so some is destroyed.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work