EXPERIMENT ON VITAMIN C
INTRODUCTION TO VITAMIN C
Vitamin C, known as ascorbic acid, is a water-soluble vitamin. While most animals able to synthesize vitamin C in their body, humans do not have the ability to make their own vitamin C so they must be obtained through their diet. However Low levels of vitamin C have been associated with a number of cardiovascular disorders, including heart disease, hypertension, stroke, and atherosclerosis, as well as some cancers. A sufficient vitamin C intake may help reduce the risk of developing some disease. Commonly found in citrus fruits such as lemons, grapefruits and oranges. Other sources include fruits and vegetables like strawberries, pineapple, raspberries, green and red bell peppers, tomatoes, spinach and broccoli. Vitamin C supplementation has been shown to provide positive support for our Immune system response, Nervous system function and Tissue growth and collagen production. A Vitamin C deficiency may result in fatigue and weakness, swollen gums, nosebleeds, irritability and depressed mood.
METHODS
1. ) The guava was chopped into small pieces and place into blender. and add 100 ml distilled water to blender and strained ground extract. Measure 30 ml of the strained extract into 250 ml erlenmeyer flask or beaker.
2.) then Place 30 ml of the food extracts solution in a 250 ml flask or beaker. Add 2 drops of the 0.1 M HCl to the flask. then Add 5 ml of the starch solution to the flask.
3.) Fill a burette with the iodine solution. Then Record the initial volume reading.
4.) Add the iodine solution in 1 ml increments to the flask while swirling the flask. Then Add iodine until the solution stays blue-black for 15 seconds. Lastly, record the volume reading on the burette.
2.) then Place 30 ml of the food extracts solution in a 250 ml flask or beaker. Add 2 drops of the 0.1 M HCl to the flask. then Add 5 ml of the starch solution to the flask.
3.) Fill a burette with the iodine solution. Then Record the initial volume reading.
4.) Add the iodine solution in 1 ml increments to the flask while swirling the flask. Then Add iodine until the solution stays blue-black for 15 seconds. Lastly, record the volume reading on the burette.
RESULTS
We used titration method to find the concentration of vitamin c in tomatoes at room temperature. The result shows the changing of colour to blue black. This happen because of vitamin c molecule not more bind to iodine molecule. The results shows that the 9ml of iodine used to change the colour. However, when we used more volume of iodine to titrate, it shows that the fruits contain more concentration of vitamin c. Then we want to investigate whether the temperature will affect the concentration of vitamin c or not. We suggest to put the tomato in the refrigerator for 40minutes. We repeat the titration process on cold tomatoes and found out that the only 5ml of iodine used to change the colour of the solution. This shows that the concentration of iron decrease by the effect on temperature. Vitamin c was easily damage because heat will cause rapid movement of the molecule which increase the oxidation rate. As a conclusion, we must keep the food, vegetable and fruits in cooler place as the vitamin concentration not be affected and keep fresh.