Analysis of sulphur dioxide content in wine.doc
Analysis of sulphur dioxide content in wine Objective To determine the amount of sulphur dioxide, an antioxidant, present in wine by using volumetric analysis. Principle All free SO2 molecules is first convert into SO32- by NaOH solution: SO2 + 2OH- › SO32- + H2O Acidification of the solution liberates all SO2: 2SO32- + 2H+ › 2SO2 + 4H2O which is then titrated with 0.0057M iodine solution in which starch is used as end-point indicator: SO2 + I2 + 2H2O › 2HI + H2SO4 Chemicals white wine (carbonated), 1M NaOH, 2M H2SO4, 0.0057M I2, starch solution Apparatus volumetric apparatus, pipette, measuring cylinder, dropper, white tile Procedure 1.> Find out the volume of wine from the label on the bottle. 2.> Pipette 25cm3 of white wine into a conical flask. 3.> Add about 12cm3 of 1M NaOH and stand for about 15 minutes. 4.> Add about 10cm3 of 2M H2SO4 to the mixture and then few drops of starch solution as indicator. Quickly, titrate the mixture with 0.0057M iodine solution. 5.> Record the titre required to produce pale blue colour. 6.> Repeat steps 2-5 for 2-3 times. Data Analysis Trial st 2nd Final reading /cm3 3.05 2.80 26.30 Initial reading /cm3 0.25 9.70 23.25 Volume of I2 added /cm3 2.80 3.10 3.05 Average volume of I2 added /cm3 3.075 Concentration of I2 solution: 0.0057 M
Energy content of foods
Title: Experiment showing energy content of different food items Aim: To see which food substance gives out the highest amount of energy. Hypothesis: I think that the food containing the most fat, will release the most energy content compared to the food with the lowest amount of fat. As fats contain 37kJ of energy per gram, compared to carbohydrate which provide about 17kJ per gram, and protein with about 14kJ per gram. Hence i feel that the cheese ball will give out the most energy as it contains the most amount of fat and seems to be the driest and thus it will burn easily and efficently. And the bread will give out the least as it seems to only contain carbohydrates and is not as dry as the other food items. Materials and equipment: > Bunsen burner > Clamp > Thermometer > Boiling tube > Tap water > Coloured marker > Retort stand > Measuring cylinder > Food items (four different types) > Measuring scale > Knife > Tongs > Saftey goggles Procedure . Boiling tube is attached to the retort stand via a clamp 2. 20cm³ of water is measured in a measuring cylinder and put into the boiling tube 3. Inital temperature of water is measured 4. A sample of food substance is weighed and its mass recorded using the measuring scale 5. The food substance is held by a tonge and then ignited 6. The food sample is burnt, underneath the boiling tube at a fixed distance
Measuring Vitamin C content in different substances
BIOLOGY Analysing the Vitamin C content in fruit juices - experiment write-up Aim: I'm going to investigate the concentration of Vitamin C (ascorbic acid; C6H8O6) in various fruit juices and to compare them. This experiment will see the following fruit juices going under experimentation: pineapple, orange and papaya juice. I'm going to use these juices because I expect these to have large amounts of vitamin C and this should allow me to get good results. Hypothesis: I predict that the orange juice will have the highest Vitamin C concentration. From my own knowledge, a citrus fruit such as the orange is rich in ascorbic acid, more commonly known as Vitamin C. Much is not known about the pineapple or the papaya, therefore I can safely assume that the orange juice will have the highest concentration of vitamin C in it out of the 3 fruit juices. Apparatus: * Standard 1% Vitamin C solution (Acts as the control) * Pineapple Juice (From a fresh, brand new carton) * Orange Juice (From a fresh, brand new carton) * Papaya Juice (From a fresh, brand new carton) * 1% DCPIP (Dichlorophenol-indophenol) solution (Turns colourless when in the presence of Vitamin C) Standard lab glassware/equipment: > Measuring cylinder (To measure out accurately the volumes of fruit juice), > Pipettes (Used to extract the juices from carton with contaminating the juice), > Test tubes (To
Measurement of the vitamin C content of fruit juices
James Hobbs 10IP Measurement of the vitamin C content of fruit juices Plan: Aim: To investigate the effect of heating on the concentration of vitamin C in fruit juice. Introduction: DCPIP is a purple dye that is decolourised by adding vitamin C or a fruit juice that contains vitamin C. If a standard solution of DCPIP is used then the vitamin C content of different fruit juices can be compared, the more juice it takes to decolourise a standard of DCPIP than the smaller the concentration of the vitamin C in the juice. If the DCPIP solution is first tested with a known concentration of Vitamin C (ascorbic acid) then it is possible to calculate the vitamin C content of other juices. Vitamin C is found in foods such as oranges, lemons, grapefruits, tomatoes, fresh green vegetables and potatoes. A lack of vitamin C causes a disease known as scurvy. The symptoms of this are; Fibres in connective tissue of skin and blood vessels do not form properly, leading to bleeding under the skin, particularly at the joints, swollen, bleeding gums and poor healing of wounds. Vitamin C cannot be stored in the body, so there needs to be a daily intake of vitamin C. Vitamins are group of organic substances quite unrelated to each other in their chemical structure. The features shared by them all are: * They are not digested or broken down for energy * Mostly, they are not built into the
Vitamin C content of fruit juices
Title : The vitamin C content of fruit juice Objective : To investigate and compare the vitamin C content in various fruit juice Introduction: Vitamins are a group of complex organic compounds which play an essential role in animal metabolic processes but which the animal cannot synthesise. Vitamins do not provide energy however, in their absence, the animal develops certain deficiency diseases or other abnormal conditions. Vitamins together with proteins, carbohydrates, fats and mineral salts are essential constituents of the food of animals. Certain animals can synthesise certain vitamins. All animals which require vitamin D can synthesise it from ergosterol1 in the presence of U.V light. With the exception of vitamin D, the human body cannot make its own vitamins, and some cannot be stored. Therefore, one must obtain vitamins from a food on a daily basis. A person's diet must provide all the necessary vitamins. Vitamin C or Ascorbic acid is a water-soluble vitamin. Vitamin C cannot be stored by the body as it is not a fat-soluble vitamin. Excess vitamin C leaves the body through the urine. Thus, we need a constant supply of vitamin C in our diet. The chemical compound of vitamin C is C6H8O6 while its IUPAC name is 2-oxo-L-threo-hexono-1,4-lactone-2,3-enediol. Image 1: 3D structure of vitamin C 2 Image 2: 2D structure of vitamin C 3 Vitamin C is essential for the
The Vitamin C content in fruits
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 to make 1ml of DCPIP solution change from blue to colourless.We can add in the juices drop by drop until the DCPIP solution become colourless. The control variables are the temperature,the volume of water used in grinding the fruits and the volume of DCPIP solution used in each test tube.The experiment have to be carried out under constant room temperature because heat destroys the reducing property of vitamin C and the result might vary if
Experiment to determine the ethanol content of wine
Experiment to Determine Ethanol Content of Wine The purpose of this experiment is to determine the ethanol content of each of the wines and compare the value determined to the value quoted on the label. These results can then be used to conclude which region is more accurate in quoting the value of the ethanol content of the wine. This experiment takes advantage of the fact that ethanol is less dense than water in solution. The density of ethanol at 20°C is 0.789 g/cm3 while the density of water at the same temperature is 0.998 g/cm3. It then follows that different solutions of ethanol and water will have different densities also, because the relative volume of ethanol increases and water decreases so the density of higher percentage ethanol solutions will be less than the density of lower percentage ethanol solutions. This occurs because water molecules are much smaller than ethanol molecule, meaning more water molecules can "pack" into a smaller volume than ethanol molecules, meaning there is more mass per unit volume of water compared to ethanol, meaning it has a higher density. In this experiment, solutions of ethanol in water were made up, going from 0% to 20%. These were then weighed, and the density of the ethanol was calculated. From this, a graph of percentage ethanol solution against density was made. This graphs later compared to the density of the wine, so
To investigate the energy content of different foods.
Food for fuel Aim: To investigate the energy content of different foods. Introduction: We can show that food is a fuel by burning it, using this, we are going to investigate the energy content of four different foods; peanut, bread, pasta and a Brazil nut. Food is also a fuel in another sense. Plants and animals use food to get their energy. Different foods contain different types and amounts of energy. When food, and all other fuels (e.g. coal, oil, etc.), is burned, energy in the form of heat is transferred to it's surroundings warming them. The body's most basic need is for energy. To get energy it needs food as a fuel and oxygen to burn it. The amount of energy foods can produce is measured in units called calories. A food calorie, or kilocalorie, is the amount of heat required to raise the temperature of 1 kilogram (2.2 pounds) of water 1 degree Celsius (1.8 degrees Fahrenheit). The body changes the calories in food into energy, which is necessary for every act from blinking an eye to running a race. Energy is also used for the growing process, for rebuilding damaged cells, and for regulating body systems. The number of calories needed each day depends upon how much energy an individual's body uses. An active child can need more calories than an adult who works at a desk. The body needs more calories in cold weather to stay at an even temperature.
Analysing the vitamin C content in different fruit juices
Title : The Vitamin C Content in Fruit Juices Name : Yii Seng Ong Date : 28 August 2011 Class : 12M15 Student ID : 2011200378 Name of lecturer : Madam Ida Muryany binti Md. Yasin Objective . To determine and compare the concentration of vitamin C in different kind of fruit juices 2. To determine and compare the concentration of vitamin C in freshly prepared fruit juices and carton fruit juices Introduction . Vitamin C Vitamin C or also can be known as ascorbic acid is the elonic form of 3-oxo-L-gulofuranolactone. It can be synthesized from glucose or extracted from other plant sources such as blackcurrants, rose hips or citrus fruits. The empirical formula for vitamin C is C6H8O6. Other than that, the molecular weight for ascorbic acid is 176.1. Its melting point is about 190°C( with decomposition). The appearance is white to slightly yellowish crystalline powder. It is practically odourless, with a strong acidic property and a sour taste. Figure 1 : 2D structure of vitamin C Figure 2 : 3D structure of vitamin C Generally, vitamins are a group of complex organic compounds which play an essential role in animal metabolic process but which the animal cannot synthesis. Vitamins do not provide energy however, in their absence the animal develops certain deficiency diseases or other
To estimate the sugar content of different fruit solutions.
Quantitative Estimation of Sugars Aim: to estimate the sugar content of different fruit solutions. Hypothesis: Lemon, Melon and Grape are all fruits which contain carbohydrates which include reducing sugars. Glucose is a hexose sugar. Benedict's solution is a deep-blue alkaline solution used to test for the aldehyde functional group, CHO - which are present in reducing sugars. Benedict's solution changes colour when a reducing sugar is present because of a chemical reaction, which reduces the Copper II sulphate (which is soluble) to copper I oxide, which is insoluble and produces a precipitate. The benedict's solution changes colour from blue to green, yellow, orange, brown and finally red - as the amount of sugar increases. I expect to find that lemon will have the least sugar content and the melon to have the most. I predict that Melon juice would have the a more red precipitate colour solution followed by grape juice with a slight brownish yellow precipitate, then will be lemon juice with the lightest colour of these precipitate. Method: In order for this experiment to work we had to be extremely accurate with measurements. This is why we chose to use a graduated pipette and a different one each time. Glucose concentrations: 0.5 %, 1%, 2%, 5%, 10%, 15%, 20% Fruit Juices: Grape, Melon, Lemon and Solution X * Used a 1 cm3 graduated Pipette to put 0.3 cm3 of the
