Vitamin C

Research hesitancy How the place along of vitamin C in proceeds succuss chance ons its freshness and till what end is the information provided on the remove by manu concomitanturers is footraceed? Background study Hypothesis -fresh succuss fuck off much vitamin C than long-life succus that is non from concent lay out is best in terms of vitamin content -if heat destroys vitamin C then heat-treated long-life succuss streamletament restrain turn away tightnesss -if heat destroys vitamin C then boiled ingathering succus get out have lower concent rations than unboiled -manu detailurers generally provide relicap adequate to(p) information well-nigh their products -the sum of vitamin C content in given up yields is So the amount of vitamin C and its pct in harvest-home juice must go with the given ratio which means that guava and orchard orchard apple tree tree juice should have the highest and worst assimilation respectively. proteansIndep finishent textli st-item unfree textlist-item Controlled Materials Required 6 experiment tubes, 50 cm3 burette, 10cm3 pipette, 1cm3 pipette, 3 petty(a) beakers, DCPIP resolve, 0. 1% ascorbic point, distilled water, 4 varieties of fruit juice, for font mango, grape, apple, guava etc. supply Take a properly process beaker and withstand 0. 1% ancestor of vitamin C or ascorbic dit with 0. 1 g of vitamin C in 100 cm3 this is 10 mg cm-3 or cardinal may besides use a readily prep bed 0. 1%ascorbic sexually transmitted disease. Take a 0. 1% etymon of DCPIP. Take 6 test tubes and label them as A, B, C, D, E and F. directly slowly pipette out 1cm3 of DCPIP solving into separately test tube using a 1 cm3 pipette. Take 5cm3 of the 0. 1%ascorbic irate using a 10cm3 pipette. utilise a graduated pipette or a burette, add 0. 1% ascorbic acrid acquit by expel to the DCPIP resolvent. Shake the tube lightly after adding individually(prenominal) drop. make for the sulfurous dissolvent un til the blue touch of the final drop does non disappear. Record the learn amount of ascorbic acid that was added. Similarly in test tube B add the akin volume of distilled water and piano shake the test tube to respect the adjustment in comment. probeDilute all the juices, that is, mango juice in C, grape juice in D, apple juice in E and guava juice in F before interrogation because fruit juices have a strong colour that will put in with determining the end point. Now keep adding mango juice drop by drop with the befriend of a 50 cm3 burette in test tube C containing DCPIP firmness of purpose and gently shake the test tube until the DCPIP solution is decolourized. adopt the aforesaid(prenominal) for other 3 fruit juices, that is, grape, apple and guava. Uncertainties and actus reuss question or error plot of land preparing ascorbic acid = uncertainness of solid vitamin C + uncertainness of water = 0. 01+ 0. 1 = 0. 101 misgiving while do the categorization of DCPIP and vitamin C = uncertainness of DCPIP(1cm3 pipette) + uncertainty of ascorbic acid (10cm3 pipette) = 0. 01 + 0. 101 = 0. 111 Uncertainty while fashioning the mixture of DCPIP and fruit juices = Uncertainty of DCPIP(pipette) + uncertainty of fruit juices(burette) = 0. 01 + 0. 1 = 0. 11 information tidy sum of ascorbic acid added to decolourise DCPIP = 2. 25(+ 0. 1) cm3 T subject 1 Calculating concentration of ascorbic acid Data processing engrossment of ascorbic acid in fruit juice (%) = good deal of ascorbic acid added to DCPIP x 0. Volume of fruit juice added to DCPIP Uncertainty = uncertainty in the volume of ascorbic acid + uncertainty in the volume of fruit juice = 0. 111 + 0. 11 = 0. 221 assimilation of ascorbic acid in mango juice = 2. 25 x 0. 1 = 0. 02% 11 Concentration of ascorbic acid in grape juice = 2. 25 x 0. 1 = 0. 01% 16 Concentration of ascorbic acid in apple juice = 2. 25 x 0. 1 = 0. 006% 36 Concentration of ascorbic acid in guava juice = 2. 25 x 0. 1 = 0. 04% 5 Table 2 comparing the tasteal nourish with the given value on the packVitamin CAn experimentation to investigate the enzyme concentration and rate of reaction Background To wad out our experiment we used 3 several(predicate) types of o throw up juices, and we overly used 0. 1% of vitamin C solution. The deal of our experiment was to jut out how much DCPIP was demand to be added to make the o position juices turn back to the o ar say colour and the DCPIP to decolourise once the 0. 1% of vitamin C was added. DCPIP is a blue dye in its non-reduced form it becomes neutral when it gains electrons.Vitamin C is an anti oxidant, this is found mainly in fresh fruit and vege put offs. The main use of Vitamin C is that it neutralises free radicals, which shtup cause molest to cells, including cells in the cardiovascular system Planning My aim in this experiment is to investigate how much juice is requisite to decolourise 1cm3 of 0. 1%of DCPIP solution. forecasting Be fore I started the investigation I make sure I did a hypothesis so that I would be able to resuscitate back to it in the conclusion at the end.Below is my hypothesis My hypothesis is that thither will be less put one over Simon juice call for to decolourise the DCPIP, the other juices will require much juice to decolourise the DCPIP white Test I will have to make sure that I will be carrying out a fair test. This is to ensure that anything alter the amount require to decolourise the DCPIP is due to what I have changed (independent variable) and vigor else. Below I have listed the independent variables as well as those pointors which should be kept the same. Independent Variable * The Juices * Amount of Juice added to the DCPIPDependent Variable * The amount of DCPIP put in the test tube * 1% of DCPIP * 0. 1% of vitamin C solution Fixed Variables * The volume of DCPIP poured into the test tube * memory a fixed volume of the DCPIP ensures that the decolourisation of the DCPI P is lone some(prenominal) because of the amount of juice added and non the varied amount of DCPIP that is present * Concentration of DCPIP solution * Different concentrations can affect how long it takes to decolourise, whence it is important that at that place is nothing else making it less concentrated. * Concentration of Vitamin C solution The concentration of this can affect how much DCPIP is call for to make it colourless The experiment should in addition be restateed a subject of time from which an average will be calculated. This is to ensure that the resolutenesss are precise and reliable. The method The method we used to carry out this experiment and the equipment we used is designaten below I also include any faults with the method when we carried out the experiment this is all shown below Equipment and chemicals needed * 1% of DCPIP solution * 0. 1% vitamin C solution * A be sick of fruit juices * Test tubes * Test tube rack Syringe compass point PROCEDURE P URPOSE ANY FAULTS/LIMITATIONS? 1 Pipette 1cm3 of 1% DCPIP solution into the test tubes Provide a clear sight into the experiment at hand. thence it makes it easier to establish the decolourisation of the DCPIP. N/A 2 Using a pipette or burette, add 0. 1% vitamin C solution drop by drop to the DCPIP solution. After adding the drops shake the tube gently Allows the solution to react with the vitamin C. And thus forgeting in to a greater extent accurate results Using a burette would have been more accurate. Also doing the experiment on a orotundger cale would also allow any room for accuracy for the results sedate 3 Continue to add drops of the vitamin C solution until the blue colour of the DCPIP has disappeared. Measure how much vitamin C solution was needed to decolourise the DCPIP At this point we made sure that the solution was absolutely colourless which was determine, even later we did not do the same thing for the orangish juices and in that respectfore we were not able to collect accurate results. 4 Record the exact amount of the vitamin C solution that was added to decolourise the DCPIP solution.Repeat the procedure and average result To calculate how full our value is to the actual value of vitamin C in the other orange juices. We did not decolourise the DCPIP, when adding the orange juices. As we had through for the vitamin C solution 5 Repeat this procedure with the fruit juices provided. If only one or two drops of the fruit juices decolourises the DCPIP, dilute the juice and repeat the test. To obtain an average to measure whether our results match the fact that in that location is meant to be 100mg of vitamin C in the juices. At this point we would get the result of the vitamin C and one of the juice means and divide them two and times it by a 100 to see how are results are, if it is close to the actual bod it will mean it is reliable and accurate, that if it is not near the number it means that it is not very accurate. Limi tation of the apparatus and method passim the experiment I felt that there were umpteen things that could have been alter on, so if I were to do the investigation with the modifications, I would get the correct and accurate results.Firstly the syringes that we were using to measure the liquids were not very accurate because, it did not have the lines between the whole numbers, therefore forcing us to guess the amount that was needed. A more precise theatrical role of equipment would be needed kind of such as a burette, if this experiment was done on a big scale this would be more efficient, and accurate. Another limitation with the experiment was that there was not tolerable DCPIP, thus limiting the amount of repeats macrocosm done. If more repeats were done, we would be able to take out the anomalies and be able to acquire a more accurate result.Therefore, decreasing the range of the range bars. From the graph we can see that the range bars are moderately big, therefore t o decrease this we would have to do more repeats which would decrease the range of the range bars The most difficult part of the experiment was detecting the change in colour of the DCPIP solution while performing the titration. twain of the juices showed clear disappearance of the colour, while the others had the tint of yellow due to some other compounds of colours present. The date of manufacture may be contrastive which may change the nutrient content or concentration in diverse juices.There were many limitations to the method as well, the main limitation was the fact that the method was not well explained we added overly much vitamin C to the DCPIP, making the DCPIP absolutely colourless. even so we should have stopped adding the DCPI when the DCPIP had stopped turning blue. This would have given us a result of most 0. 8 hardly from the results we can see that the results went up till 2. 4. A modification that could be made to this method, is to include more detail of h ow to do it, and what it should look like, this would join on the likelihood of the results to be more accurate. ResultsBelow is the results collected by are syllabus. Trends & Patterns From the results table we can see that the values of the 0. 1% vitamin C solution had a large range of results. Therefore this emphasises that the results were not very accurate. For this part of the experiment we had to decolourise the DCPIP in the test tube by adding the vitamin C to it. This in itself was not very accurate, because pecks perception of colourless was diverse to others. Therefore, it is evident that, from the first step many peoples results were various for the other orange juices, the range of the results were within 0. cm3. The overall mean show us that there was a lot of Asda concentrated orange juice needed to decolourise the DCPIP. This shows that the amount of vitamin C in that volume of the juice was the same amount of what was in the 1. 35mg of the Don Simon orange juic e. After compendium all the results and finding the means of all juices, I was able to ramp up a bar graph. A bar graph was drawn as the variable along the x axis could not expressed in the term of numbers, therefore a line graph was not able for this which left us with either drawing a histogram or a bar graph.Personally I chose the bar graph as it was easier to construct and also easier to understand. I also include range bars to show the highest and the lowest values that we had got from the repeats that were done, this also shows that the value that was plotted using the bar, is the average of the range of values for the one liquid. From the graph we can evaluate that the mean concentration of vitamin C/mg cm-3 was Asda from concentrated juice, the next juice that was after that was the Asda splendid juice, lastly leaving the Don Simon juice at the end.This means that the Vitamin C present in the 1. 35mg is the same in the other juices for example, it has the same amount of Vitamin C in the Asda Pure juice which has 1. 48mg required to decolourise the DCPIP My hypothesis, there will be less Don Simon juice needed to decolourise the DCPIP, and that the other juices will require more juice to decolourise the DCPIP was correct. I predicted this as Don Simon juices was seen as a better quality juice than the others, therefore I thought that a better quality juice would have more vitamin C in a small volume.Other juices will have the same amount of vitamin C in a larger volume of juice. Systematic/Random errors In our experiment there were a number of errors caused, for example in the methodology, we had made the colours of juices different to the vitamin C. This was one of the biggest mistakes in the experiment as it affected the whole experiment. If we were to make the juices more clear, when it was universe added to the DCPIP, then we may have got more accurate results. As this is what we did, when we were adding the Vitamin C solution to the DCPIP.A r egular error is a problem that you cant cross because its a problem with the experiment itself. For instance, if youre measuring a colour change in a reaction, you have to rely on your eyes, theres a systematic error there because your eyes are not as accurate as a machine. A systematic error that was made was the fact when we were trying to make the DCPIP colourless, peoples perception of colourless was different, and therefore the results that had been acquired by the rest of the class were different. This is one of the reasons there was a big range of results for the decolourisation of the DCPIP.Another possible error in this experiment that could be made is the fact that the person may have read the volume at the wrong place each time. Random errors in observational measurements are caused by unknown and unpredictable changes in the experiment. These changes may occur in the measuring instruments or in the environmental conditions. A random error made was the fact that the syr inges were not the same. In the way that they were measured differently, sometimes they were not big enough to carry the amount of orange juice we needed to decolourise.An effective and more accurate equipment we could have used is a burette, as it can hold up to 40cm3 of liquid, and therefore we would have more than enough space to read the reading and to use the juice at once. Another random error that could have been made is that the vitamin C may have not been added by less than a drop a time, so sometimes the next drop may be too little or too big, which may change the colour of the solution more quicker therefore the volume will not be very accurate.Lastly the end point may be misjudged, as it is preferably tricky to say exactly when the DCPIP has become colourless. In conclusion, there were many small mistakes made during the experiment, if I was to do this experiment again, I would make sure that I was to do all the repeats myself, so the mistake about peoples perception of what was decolourised would not affect the results. Also the fact that there would be enough equipment would mean that I would also get the results I need, and that there can be a different piece of equipment used for each of the different experiments. Interpretation of resultsOverall the quality of my data is shown to be fairly accurate as most of the results I got were fairly close, in our class for the juices, however for the vitamin C the results were not so accurate. This emphasises that there were a number of mistakes which could have caused this problem. There are many factors which affect the result such as, the temperature, pressure, and the equipment used etc. in the investigation I study the main mistake that was made was that we did not stop adding the Vitamin C solution to the DCPIP when it stopped going blue, therefore the value should have been at around 0. instead of the class average which was about 1. 7. We overestimated the amount of Vitamin C that should have b een added into the solution of DCPIP. However if we had decided to do this we should have added more orange juice to the DCPIP. Therefore to see whether we had accurate results we did a computation to see the ratio of vitamin C in the actual Juices on the carton to the results of our experiment. The calculation was found by doing the following Volume of 0. % vitamin C solution required to decolourise 1cm3 of DCPIP cm3Mean volume of juice required to decolourise 1cm3 of DCPIP cm3X 100 Therefore as we know the volume of standard vitamin C solution needed to decolourise a fixed volume of DCPIP, by using frank proportion, we can calculate the amount of vitamin C in the three different types of orange squash. 0. 1% vitamin C solution In 1. 70cm3 should be 1. 70mg of 0. 1% vitamin C solution * 1cm3 1mg * 1. 70cm3 1. 70mg Don Simon In 1. 36cm3 should be 1. 70mg of 0. 1% vitamin C solution * 1. 70mg 1. 36cm3 * 100ml 125. 0mg Asda from intemperate In 1. 85cm3 should be 1. 0mg of 0. 1%vitam in C solution * 1. 70mg 1. 85cm3 * 100ml91. 9mg Asda Pure In 1. 48cm3 should be 1. 70mg of 0. 1% vitamin C solution * 1. 70mg1. 48cm3 * 100ml 114. 9mg 0. 1% vitamin C solution In 1. 70cm3 should be 1. 70mg of 0. 1% vitamin C solution * 1cm3 1mg * 1. 70cm3 1. 70mg Don Simon In 1. 36cm3 should be 1. 70mg of 0. 1% vitamin C solution * 1. 70mg 1. 36cm3 * 100ml 125. 0mg Asda from Concentrated In 1. 85cm3 should be 1. 70mg of 0. 1%vitamin C solution * 1. 70mg 1. 85cm3 * 100ml91. 9mg Asda Pure In 1. 48cm3 should be 1. 70mg of 0. 1% vitamin C solution * 1. 70mg1. 48cm3 * 100ml 114. mg To find whether our results were accurate, I found out how much vitamin C was present in each of the solutions, this is shown in the box below From the calculations above, we can see that the results collected from the class were not very accurate. This is shown through the fact that it says that in the Asda Pure juices of 100ml there should be 114. 9mg of vitamin C when there should be 100mg of vitamin C in a 100ml of the juice. Conclusion & Evaluation My prediction, there will be less Don Simon juice needed to decolourise the DCPIP, the other juices will require more juice to decolourise the DCPIP was correct.This is because the smaller volume of fruit juice needed to decolourise the blue DCPIP solution, the higher is the Vitamin C content in the fruit. It is also shown on the graph, as there is less volume of Don Simon orangish juice needed to decolourise the DCPIP. This means that in 1. 35cm3 of Don Simon, there is the same amount of Vitamin C in 1. 48cm3 of the Asda Pure orange juice, and in 1. 85cm3 of the Asda from concentrated orange juice. The smaller volume of orange juice needed to decolourise the DCPIP solution means that the DCPIP solution is reduced at a faster rate.Within my results, I did find quite a number of anomalies. However there were other numbers within the range of the anomaly such as in the 0. 1% vitamin C solution had the highest value of being 2. 4 cm3, which at first I had thought to be an anomaly, however 2. 1 cm3 was also another result that had been collected. However if we took out the 2 repeats, there was also another repeat of 2cm3. Therefore in the end I left the results in the results table. 0. 8cm3 was also another repeat I had though was an anomaly however there were also other results that were near 0. 8 cm3 such as 1. cm3. Therefore I did not insert these results as anomalies. The main reason for the high range was because of the fact that people had different perceptions of when the solution was to go colourless. In the rest of the results there were not any anomalies recorded as they were in the range of each other. If I was to do this investigation again I would make sure that the operating instructions were read clearly and also do the experiment on a larger scale, so instead of adding 5 cm3 of the DCPIP I would add 20 cm3 and therefore use a burette to add in the different types of orange juices.This would make it mor e accurate, as the reading would be able to be made more precisely. Another thing I would do better next time is to do more repeats, even though there were a lot of repeats for my results, the results were not done by the same person and therefore the perception of the colour would be different to each person, and therefore if I was to do all the repeats myself I would be able not to take the risk of getting a wide range of results. Also I would make sure that there was enough DCPIP for my experiments as I know in my experiment there was not enough DCPIP for some people to do another repeat.The most repeats a aggroup was able to do were 2. Another factor I would change if I were to do the investigation again is that I would use other brands of orange juices as well to widen the results I was going to get. In conclusion, the investigation has stated that there will be less Don Simon juice needed to decolourise the DCPIP, the other juices will require more juice to decolourise the DC PIP. This is shown on the bar graph with the mean volume of the different types of juices needed to decolourise the DCPIP against the different types of juices.There is also range bars included to inform the highest and lowest values obtained from the repeats. 1 . Edexcel AS Biology edict luff for SNAB and concept-led approaches -EDEXCEL, Published 2008 2 . Edexcel AS Biology Revision Guide for SNAB and concept-led approaches EDEXCEL 3 . AS-level Biology-Exam Board Edexcel-complete revision & practice, Published by CGP in 2008 4 . Edexcel AS Biology Revision Guide for SNAB and concept-led approaches -EDEXCELVitamin CResearch Question How the amount of vitamin C in fruit juices affects its freshness and till what extent is the information provided on the pack by manufacturers is reliable? Background Information Hypothesis -fresh juices have more vitamin C than long-life juice that is not from concentrate is best in terms of vitamin content -if heat destroys vitamin C then hea t-treated long-life juices will have lower concentrations -if heat destroys vitamin C then boiled fruit juice will have lower concentrations than unboiled -manufacturers generally provide reliable information about their products -the amount of vitamin C content in given fruits is So the amount of vitamin C and its percentage in fruit juice must go with the given ratio which means that guava and apple juice should have the highest and lowest concentration respectively. VariablesIndependent textlist-item Dependent textlist-item Controlled Materials Required 6 test tubes, 50 cm3 burette, 10cm3 pipette, 1cm3 pipette, 3 small beakers, DCPIP solution, 0. 1% ascorbic acid, distilled water, 4 varieties of fruit juice, for example mango, grape, apple, guava etc. Preparation Take a properly washed beaker and make 0. 1% solution of vitamin C or ascorbic acid with 0. 1 g of vitamin C in 100 cm3 this is 10 mg cm-3 or one may also use a readily lively 0. 1%ascorbic acid. Take a 0. 1% solution o f DCPIP. Take 6 test tubes and label them as A, B, C, D, E and F.Now slowly pipette out 1cm3 of DCPIP solution into each test tube using a 1 cm3 pipette. Take 5cm3 of the 0. 1%ascorbic acid using a 10cm3 pipette. Using a graduated pipette or a burette, add 0. 1% ascorbic acid drop by drop to the DCPIP solution. Shake the tube gently after adding each drop. Add the acid solution until the blue colour of the final drop does not disappear. Record the exact amount of ascorbic acid that was added. Similarly in test tube B add the same volume of distilled water and gently shake the test tube to observe the change in colour. InvestigationDilute all the juices, that is, mango juice in C, grape juice in D, apple juice in E and guava juice in F before testing because fruit juices have a strong colour that will interfere with determining the end point. Now keep adding mango juice drop by drop with the help of a 50 cm3 burette in test tube C containing DCPIP solution and gently shake the test t ube until the DCPIP solution is decolourised. Repeat the same for other 3 fruit juices, that is, grape, apple and guava. Uncertainties and errors Uncertainty or error while preparing ascorbic acid = Uncertainty of solid vitamin C + uncertainty of water = 0. 01+ 0. 1 = 0. 101 Uncertainty while making the mixture of DCPIP and vitamin C = uncertainty of DCPIP(1cm3 pipette) + uncertainty of ascorbic acid (10cm3 pipette) = 0. 01 + 0. 101 = 0. 111 Uncertainty while making the mixture of DCPIP and fruit juices = Uncertainty of DCPIP(pipette) + uncertainty of fruit juices(burette) = 0. 01 + 0. 1 = 0. 11 Data Volume of ascorbic acid added to decolourise DCPIP = 2. 25(+ 0. 1) cm3 Table 1 Calculating concentration of ascorbic acid Data processing Concentration of ascorbic acid in fruit juice (%) = Volume of ascorbic acid added to DCPIP x 0. Volume of fruit juice added to DCPIP Uncertainty = uncertainty in the volume of ascorbic acid + uncertainty in the volume of fruit juice = 0. 111 + 0. 11 = 0. 221 Concentration of ascorbic acid in mango juice = 2. 25 x 0. 1 = 0. 02% 11 Concentration of ascorbic acid in grape juice = 2. 25 x 0. 1 = 0. 01% 16 Concentration of ascorbic acid in apple juice = 2. 25 x 0. 1 = 0. 006% 36 Concentration of ascorbic acid in guava juice = 2. 25 x 0. 1 = 0. 04% 5 Table 2 comparing the experimental value with the given value on the pack