Chemistry ( 962 / 4 ) 2012 / 2013

Tittle : The percentage and concentration of vitamin C in Marigold Peel Fresh Guava Juice and Mixed Apple With Aloe Vera Juice at different temperature Group members Name 1. Lam Yan Wen 2. Ho Kit Yee 3. Chew Jia Huey : Ic Number 940309-08-5672 940312-08-6174 940508-08-6408 Index Number SA2009/1103 SA2009/1099 SA2009/1089

School Name of teacher advisor

: SMK Methodist ( ACS ) Ipoh : Pn . Norhidayah

Date of submission

Marks

ABSTRACT
TOPIC: DCPIP-DETERMINE CONCENTRATION OF VITAMIN C JUICE SAMPLES SUCH AS MIXED APPLE JUICE WITH ALOE VERA AND PINK GUAVA JUICE. The purpose of this experiment are to determination concentration of vitamin C which content in two commercial fruit juices (mixed apple with aloe vera and guava) in different temperature (room temperature and heat to 100 degree Celcius) by measuring the volume of the sample required to decolourise a solution of DCPIP. Samples to determine vitamin C are mixed apple juice with aloe vera and pink guava juice in different temperature. Method to determine

concentration of vitamin C in commercial fruit juice is measuring the volume of the sample required to decolourise a solution of DCPIP. Measuring the volume of the sample required to decolourise a solution of DCPIP is accurate and easier method in contract to other methods. From the result the highest concentration of vitamin C was mixed apple juice with aloe vera in room temperature about 0.093 whereas the lowest concentration of vitamin c was mixed apple juice with aloe vera in 100 degree Celcius about 0.037. Following Pink guava juice in 100 degree Celcius was about 0.055 while in room temperature was about 0.070. Therefore mixed apple juice with aloe vera and pink guava juice suitable to drinking in room temperature compared in 100 degree Celcius because in 100 degree Celcius has lower vitamin C contained and the higher loss of vitamin C content. As in high temperature, it burns all the vitamin c and cause high loss of vitamin c. According from analysis, the lower the temperature , the higher concentration of vitamin C in fruit juice.

Introduction
Vitamins are organic compounds that are required in very small amounts (micronutrient compound) for maintaining good health. Vitamins are not energy providing foods. Vitamins are divided into water soluble vitamin and fat soluble vitamin. Water soluble vitamin include vitamin B and vitamin C while fat soluble vitamin include Vitamin A, Vitamin D, Vitamin E, and Vitamin K . Every Vitamin that we consume has its ability to function well in our body system which acts as supplement for our health. Vitamin C is one of the quite famous vitamins among the vitamins. Due to the presence of vitamin C content in majority of fruits such as lemons, oranges, limes . Vitamin C also known as ascorbic acid , which is an essential nutrient for humans and other a n i m a l s p e c i e s . I t n e e d s t o b e p r e s e n t i n t h e b o d y , a n d i t a l s o a c t s a s a n a n t i - o x i d a n t , protecting the body from oxidative stress . It prevents the symptoms of scurvy , which is caused by the lack of vitamin C and causes the gums to blister. The problem statement of this experiment is which type of fruit juices has more vitamin C content? By using this experiment , I am going to investigate the vitamin C content in different fruit juices at different temperature ( room temperature and 100oc ) and to identify which fruit juices has higher vitamin C content and the lowest vitamin C content . I plan to find out how much vitamin C content in guava juice , mixed apple juice and aloe vera juice at room temperature and boiling point ( 1000c ) . Then compare the experimental results to find out which juice has the most vitamin C . The independent variable is the type of juice and the dependant variable is the volume of fruit juice needed to decolourise 1ml of 0.1% blue DCPIP solution.DCPIP solution ( dichlorophenolindolphenol ) can be used to measure the amount of vitamin C in each juice as an antioxidant ( like vitamin c ) by reducing the blue dye , DCPIP changing it from blue to colourless.

Methodology
To carry out this experiment , we have used different type of materials and apparatus .The materials used are pink guava juice , mixes apple with aloe vera juice , 0.1 mol ascorbic acid , and 0.1 % DCPIP solution . While the apparatus needed are a test tube rack , 250 cm3 beaker , 5 ml syringe , dropper , 10 ml measuring cylinder boiling tube , test tube , Bunsen burner , tripod stand , test tube holder and wire gauze .The experiment is carried out as the procedure which shown as follow : Procedure : 1 . A 5 ml syringe is used to prepare a test tube with 1 ml of blue DCPIP solution. Prepare a few in a batch. 2 . The 10 ml measuring cylinder is fills with 5 ml pink guava juice. (Or use a dropper) 3 . The pink guava juice is added slowly ( drop by drop ) into the test tube filled with DCPIP solution . 4 . Hold the dropper vertically. Make sure that the drop size is constant. 5 . DO NOT shake the contents after one drop of pink guava juice is added to the test tube . 6 . Stop dropping when the blue colour disappears. 7 . The end point is taken when the blue solution suddenly becomes colourless. 8 . The number of drops of pink guava juice required to decolourise the DCPIP solution is recorded . 9 . The experiment is repeated by using mixed apple with aloe vera juice and the experiment is repeated at least three times to get accurate readings .

Observation
Juice sample Guava Juice (room temperature) Guava Juice (100 oc ) Mixed Apple Juice with Aloe Vera (room temperature) Mixed Apple Juice with Aloe Vera (100 oc ) Colour change of DCPIP solution Blue to Purple then to colourless Blue to Purple then to colourless Blue to Purple then to colourless Blue to Purple then to colourless

Results
Juice sample / standard vitamin C solution 1. Ascorbic acid 2. Guava juice (at room temperature ) 3. Guava juice ( at 100.0c ) 4. Mixture of apple juice and aloe vera ( at room temperature ) 5. Mixture of apple juice and aloe vera ( at 100.0c ) Calculation : Concentration of vitamin C in a fruit juice sample = volume of 0.1 % ascorbic acid volume of fruit juice used x 0.1 mgcm3 The volume of fruit juice required to decolorise 1ml of DCPIP solution ( ml ) Trial 1 0.40 0.60 Trial 2 0.30 0.80 Trial 3 0.40 0.80 Average 0.37 0.53 Calculated concentration of vitamin C 0.10 0.07

0.70 0.60

1.00 0.40

1.00 0.60

0.67 0.40

0.06 0.09

0.80

1.20

1.00

1.00

0.04