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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 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 ...

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Determination of Vitamin C using DCPIP dichlorophenolindophenol. (1969, December 31). In Retrieved 13:51, July 06, 2015, from