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Vitamin C Test in The Citrus Fruits: Name: Ngau Jin Yuan NG Yuen Ping Kiew Soon Yet Jiven Raja A/L Silva Raja

This document describes an experiment to determine the vitamin C concentration in orange, lemon, and lime juices. The experiment uses volumetric analysis with DCPIP solution as the indicator. The results show that orange juice has the highest vitamin C concentration, followed by lemon then lime. However, these results differ from a previous experiment by FLINN SCIENTIFIC, which found lemon to have the highest concentration. Factors like climate, fruit variety, handling, and storage could account for the different outcomes.

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Kavithira Devarajan
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95 views

Vitamin C Test in The Citrus Fruits: Name: Ngau Jin Yuan NG Yuen Ping Kiew Soon Yet Jiven Raja A/L Silva Raja

This document describes an experiment to determine the vitamin C concentration in orange, lemon, and lime juices. The experiment uses volumetric analysis with DCPIP solution as the indicator. The results show that orange juice has the highest vitamin C concentration, followed by lemon then lime. However, these results differ from a previous experiment by FLINN SCIENTIFIC, which found lemon to have the highest concentration. Factors like climate, fruit variety, handling, and storage could account for the different outcomes.

Uploaded by

Kavithira Devarajan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Vitamin C Test In The Citrus

Fruits


Name: Ngau Jin Yuan
Ng Yuen Ping
Kiew Soon Yet
Jiven Raja A/L Silva Raja
Introduction

 Problem statement of experiment :
i. What is the significance of concentration in Vitamin C among
orange, lemon and lime?
ii. Which of the citrus fruit juices has the highest Vitamin C
concentration among orange, lemon and lime?
 Objectives :
i. To determine the concentration of Vitamin C in orange, lemon
and lime.
ii. To determine the highest Vitamin C concentration among
orange, lemon and lime.
Apparatus and Materials

 Dropper, 100cm³ beaker, 10cm³ measuring cylinder,
test tube, test tube rack, a pair of forceps, squeezer,
100cm³ volumetric flask, stirrer, spatula, electronic
balance, filter paper
 Lemon, lime, orange, ascorbic acid, DCPIP powder,
distilled water

From left to right : DCPIP solution , lime juice , orange


juice , lemon juice and ascorbic acid
Methodology

 In this experiment, volumetric analysis method is used to determine
the concentration of vitamin C content in freshly squeezed citrus fruit
juices.
 Volumetric analysis is a common laboratory method of quantitative
analysis that can be used to determine the concentration of a reactant.
 A reagent of known concentration is used to react with the solution of
the reactants.
 The end point is the point at which the volumetric analysis is
completed as determined by the colour change of an indicator.
 The amount of reagent needed is recorded when the end point is
reached.

Method of drop by drop
to reach the end point of
the result
Observation

The end point is reached when a little drop of
DCPIP solution is needed to turn citrus fruit juices
into a dark blue colour solution which is same
colour as DCPIP solution.
When DCPIP solution is added into sample citrus
fruit juices (orange, lemon and lime juices), the
sample juices need more drops of DCPIP solution
than ascorbic acid standard solution to reach the
end point.

Discussion

 Ascorbic acid acts as a control in the experiment. Number of
mol of ascorbic acid is 0.568 mol dm-3. According to the number
of drops of DCPIP solution in the fruit juices to reach the end
point, orange, lemon and lime contain exceed 0.568 mol dm -3 of
ascorbic acid.
 Orange needs the highest number of DCPIP solution to reach the
end point, therefore orange has the highest vitamin C content
among the citrus fruits.
 Lime needs the least number of DCPIP solution to reach the end
point, therefore lime has the lowest vitamin C content among the
citrus fruits.

 Decreasing vitamin C concentration (Orange > Lemon > Lime ）
 However, the result obtained is different from the experiment conducted by
the FLINN SCIENTIFIC, INC(2008). From the vitamin C test by FLINN
SCIENTIFIC, INC, the result stated that lemon has the highest vitamin C
content, followed by orange and lime.
 The difference of result in two experiments is due to the climate conditions of
the citrus fruits plantations and production factors. Surrounding conditions
like weather, sunlight and nutrients will affect the vitamin C content of the
citrus fruits.
 For example, in western countries, the citrus fruits may have lower
concentration of vitamin C because of the cold weather. On the other hand,
the citrus fruits in tropical countries may have higher concentration of
vitamin C than those in the western countries.

 Besides, different types of citrus fruits can also affect the vitamin C content
in the juices.
 Example : The experiment conducted above is using Sunkist orange but
the FLINN SCIENTIFIC, INC may use Navel orange. The different types of
oranges will influence the vitamin C content in their juices.
 Moreover, handling and storage of the citrus fruits will affect the vitamin C
content in the two experiments.
 Example : The citrus fruits under refrigeration will produce juices of
different vitamin C concentration as the citrus fruits kept under room
temperature.
 The techniques handled in the experiment such as hand squeezing and
blending may also affect the vitamin C concentration of the citrus fruit juices.
Conclusion

The higher the number of drops of DCPIP
solution in the citrus fruit juice, the higher the
vitamin C content in the citrus fruit. Hence, the
hypothesis is not accepted. Orange has the highest
vitamin C concentration compared to lemon and
lime.
Suggestions

1) Make sure that the citrus fruits are maintained at room temperature throughout
the experiment.
2) The DCPIP solution must be added slowly drop by drop into the test tube to
avoid going past the end point.
3) Assure the freshness of the citrus fruits by making sure the fruits are freshly
harvested and squeezed before carrying out the experiment.
4) Carry out the experiment immediately after the fruits are freshly squeezed to
prevent oxidation of vitamin C in citrus fruit juices.
5) Avoid parallax error by placing your eyes perpendicular to the calibration
mark of volumetric flask.
6) Various concentration of ascorbic acid standard solution such as 1.0 moldm -3,
1.5 moldm-3, 2.0 moldm-3 and so on can be used in conducting the experiment
to obtain more accurate result.

Thank you

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