A Biological Assay To Determine The Vitamin C Content OF Fresh Fruit Juices Compared To Commercially Sold Juices using DCPIP (dichlorophenolindophenol) as an Indicator
Word Count: 3991 words
Table of Contents
Introduction p. 1~3
Materials p. 3
Procedures p. 4
Chart Showing the Amount of Fruit Juice Needed in Millilitres p. 5~ 6
To Turn 2ml's of DCPIP from Blue to Clear with explanation
Chart Showing the Different Amount of Each Juice in Millilitres p. 7
Needed to Turn 2ml's of DCPIP from Blue to Clear with
The Amount of Commercially Drinks in Millilitres Needed to p. 8
Fulfill the Required Daily Allowance (RDA) of Vitamin C with
Explanation and analysis
The Amount of Fresh Fruit Juices in Millilitres Needed to Fulfill p. 9
The Required Daily Allowance (RDA) of Vitamin C with analysis
Evaluation p. 9~10
Bibliography p. 11
Endnotes p. 12
Vitamin C (ascorbic acid) is a very important vitamin to the body. Vitamin C promotes healthy teeth and gums, helps absorption of iron, aids in maintenance of normal connective tissue, promotes wound healing, and helps boost the immune system.
With vitamin C being such a useful substance to our bodies, finding good sources of vitamin C is important. Many people today rely on vitamin supplement tablets. But fruit juices, vitamin-supplemented drinks, or vitamin supplemented foods may contain just as much vitamin C as a supplement tablet. Which one is better though, commercially sold drinks or fresh fruit juices? This was the research question: Are commercially sold and popularly consumed juices (in Japan) a good substitute fro fresh fruits in terms of dietary vitamin C?
What this experiment sought to find out was exactly what kind ...