Vitamin C Content of Fruit Juices
Name : Amirah Binti Shaharuddin
IC No. : 930428-08-5326
Student ID : 2012400466
Group : 13M1
Title : The Vitamin C Content of Fruit Juices
Lecturer : Madam Rita Rohaizah binti Sohari
TITLE: THE VITAMIN C CONTENT OF FRUIT JUICES
Vitamin C which is also known as ascorbic acid is an essential nutrient for human. It is a water-soluble vitamin that is necessary for normal growth and development. Water-soluble vitamins dissolve in water. Leftover amounts of the vitamin leave the body through the urine. That means a continuous supply of vitamin is needed in daily diet. Vitamin c is an odourless white solid with the chemical formula of C6H8O8. Vitamin C is one of many …show more content…
4. The vitamin C solution is divided equally into 5 different beakers by using a 10 ml syringe. 5. Different amount of distilled water (5ml, 20ml, 30ml, 80ml) is added into each beaker to differentiate the concentration of vitamin C in each beaker and maintained one of the concentration of vitamin c without adding any distilled water.
B. PREPARATION OF STANDARD CURVE
6. 1 cm3 of DCPIP solution is inserted into a test tube. 7. The vitamin C is extracted into a 10ml syringe. 8. The vitamin C is inserted into the test tube containing DCPIP solution drop by drop till the blue coloured solution decolourised. 9. The volume of vitamin C solution with 1.0% concentration used to decolourise the DCPIP solution is calculated and recorded in Table 1. 10. Step 1 to 4 is repeated using 0.8%, 0.6%, 0.4% and 0.2% concentration of vitamin solution. 11. A graph of volume of vitamin C against the concentration of vitamin C is plotted.
C. INVESTIGATION OF VITAMIN C CONTENT IN FRUIT JUICES
12. 1 cm3of DCPIP solution is inserted into a test tube. 13. The fresh orange juice prepared is extracted into a 10ml syringe. 14. The fresh orange juice is inserted drop by drop into the test tube containing the DCPIP solution till the blue coloured solution decolourised. 15. The volume of fresh orange juice used to decolourise DCPIP