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VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS






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VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS. INTRODUCTION.
VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS

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Slide 1

VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS

Slide 2

INTRODUCTION

Vitamin c also known as ascorbic acid is one of the most effective nutrients. Benefits vitamin c may include protection against immune system deficiency, cardiovascular disease, prenatal health problems eye disease and even skin wrinkling. Vitamin c is a water soluble vitamin meaning it is not stored in our bodies. We have to get vitamin c from foods like citrus fruits, broccoli, and tomatoes.

Slide 3

Vitamin C reacts with DCPIP in the following manner:

DCPIP (blue) + H+ ——→ DCPIPH (pink)

DCPIPH (pink) + VitC ——→ DCPIPH2 (colorless)

Overall Reaction:

C6H8O6 + C12H7NCl2O2 ——→C6H6O6+ C12H9NCl2O2

Ascorbic acid + HDCPIP ─→ dehydroascorbic acid + DCPIPH2

Slide 4

VARIABLES

Independent Variable Different orange fruit juices

Dependent Variable Titre value of fruit juices

Controlled Variable Concentration and amount of DCPIP

Slide 5

OUR EXPERIMENT

Slide 6

AIMTo compare the vitamin C content in:· Home-made squeezed orange juice · Real orange fruit juice,·Tropicana - orange fruit juice, and·Minute maid pulpy  orange juice.Thereby determining which of the above is best for consumption of Vitamin C.

Slide 7

Hypothesis

The vitamin c content would be the greatest in the homemade orange juice from orange fruit when compared to market juices.

Slide 8

Materials Used

Containers to collect small amount of juices

Measuring cylinder

Pipette to measure 2 ml volume

Pipette to accurately measure volume up to 1 ml

Test tubes (5)

Spatula

Distilled water

Vitamin C (0.1% fresh: 0.1% = 1mg /ml)

DCPIP dye (0.01% aqueous solution fresh)

Slide 9

Procedure

Wash all the apparatus thoroughly with water.

Prepare orange juice from orange fruit without adding any water to it.

Take 2ml of 0.01% DCPIP solution in a testube.

Take juice in 1ml pipette and titrate it against 2ml DCPIP solution.

Shake the tube gently after the addition of each drop and continue to add drops until the DCPIP solution is decolorized.  

Repeat this process for all other juices.

Slide 10

PRECAUTIONS

  • The titration has to be drop by drop as the solution may change within the addition of amounts as small as two drops.

  • The concentration of the DCPIP has to be kept constant, so the amount of dye to be added has to be of precise value

  • The apparatus has to be clean or else the same apparatus shouldn’t be used for keeping the juices because it wont give the correct readings.

Slide 11

RAW DATA

  • Freshly Squeezed Orange Fruit Extract

Slide 12

Result

The colour change after titarion

Slide 13

  • Real Orange Juice

Slide 14

Result

The colour change after titration

Slide 15

  • Tropicana Orange Juice

Slide 16

result

Colour change after titration

Slide 17

  • Minute Maid Pulpy Orange Juice

Slide 18

Result

Colour change after titration

Slide 19

  • 0.1% Ascorbic Acid

Slide 20

Result

Colour Change after Titration

Slide 21

DATA PROCESSING

Slide 22

Graph showing vitamin c concentration

Slide 23

Error graph

Slide 26

Std. deviation for Freshly Squeezed juice & Tropicana

Slide 27

LIMITATIONS

  • The most difficult part of the experiment was detecting the change in colour of the DCPIP solution while performing the titration. Two 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 different which may change the nutrient content or concentration in different juices.

Slide 28

Conclusion

From our experiment we thus conclude that homemade juice has the most vitamin c concentration when compared to available market juices.

Slide 29

THANK YOU…

Compiled & Presented By:

VibhutiSapariya

NiyatiBamrolia


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