Determination of Vitamin C using DCPIP dichlorophenolindophenol

A Biological Assay To Determine The Vitamin C Content OF Fresh Fruit Juices Compared To Commercially Sold Juices using DCPIP (dichlorophenolindophenol) as an Indicator Sinead O’Keeffe Word Count: 3991 words Table of Contents Page 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 And analysis Chart Showing the Different Amount of Each Juice in Millilitres p. 7 Needed to Turn 2ml's of DCPIP from Blue to Clear with Explanation 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 Abstract Vitamin C (ascorbic acid) is a very important vitamin to the body. Vitamin C promotes healthy teeth and gums, helps absorptio

Next, 500ml of distilled water were then mixed together to form 500ml of 0. However, it is also impractical to have about 130 millilitres of fresh lemon juice as it is very sour and not that tasty. The lemon juice contained a lot more vitamin C because it was a vitamin C supplement drink for those in the winter with colds that don't want to drink the hot cough drinks. 8 There are some preliminary reports that ascorbic acid may help prevent cataract formation (probably through its antioxidant effect) and may be helpful in the prevention and treatment of glaucoma, as well as certain cases of male infertility caused from the clumping together of sperm, which decreases sperm function. However, this will not happen if you go over the recommended daily allowance (RDA). These are amount that could be easily consumed without much effort and disgust. Many people today rely on vitamin supplement tablets. The burette was cleaned thoroughly using hydrochloric acid. These juices were first filtered and then titrated using a burette. The commercially sold juices that had a larger vitamin c content than its equivalent fresh fruit juice were the lemon juice and the first apple juice tested. Since vitamin C is labile (meaning susceptible to change and unstable), the commercially sold juices, which have most likely been heat treated and stored in various conditions for various periods of time, should have lower vitamin C content than fresh fruit juices.