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6.3. Determining the Vitamin C content in various fruit juices.

Problem statement: Do different types of fruit juices contain similar amounts of vitamin C? Hypothesis: Lime juice contains higher vitamin C compare to pineapple juice. Variables: Manipulated variable Types of juice Responding variable Amount of vitamin C Constant variable Amount of dichlorophenolindophenol (DCPIP), Materials and apparatus: Dichlorophenolindophenol (DCPIP) solution, 0.1% ascorbic acid solution, freshly prepared lime juice, pineapple juice, specimen tube, a syringe (1 ml), syringes (5 ml) with needles, beakers (50 ml), gauze cloth/siever, mortar and pestle and a knife Procedure:

Figure 1 (P1) 1. Fill a specimen tube with 1 ml of DCPIP solution using a 1 ml syringe. (P1,P2) 2. Fill a 5 ml syringe with 0.1% ascorbic acid.(P1,P2) 3. Place the needle of the syringe into the DCPIP solution. (Figure 1(a)). (P1) 4. Add the ascorbic acid solution drop by drop to the DCPIP, and gently stir with the syringe needle. Add the ascorbic acid solution continuously until the DCPIP solution is decolourised. Record the volume of ascorbic acid solution used.(P5,P3) 5. Repeat step 1 to 4 using freshly squeezed lime juice and pineapple juice. (Figure 1(b)). Record the volume of fruit juice required to decolourise the DCPIP solution in the following table. (P3,P4) 6. Calculate the percentage and the concentration of vitamin C in each of the fruit juices using the formula below:

Imelda anak Nyaun/S.M.K. Serian

(P3) Results: Solution/fruit juice Volume of solution of fruit juice needed to decolourise 1 ml of DCPIP solution Vitamin C concentration in fruit juice (mg cm-3)

Ascorbic acid solution Lime juice Pineapple juice

Imelda anak Nyaun/S.M.K. Serian