The Vitamin C content in fruits

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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.

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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 the temperature is not constant.The volume of water added and the volume of DCPIP solution used can be measured and control by using pipette.

Assumptions: The fewer drops of juice used to decolourise the DCPIP solution, the higher the concentration of Vitamin C in the fruit juice.

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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)