Vitamin c concentration in different orange juice brands
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VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS PowerPoint PPT Presentation


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VITAMIN C CONCENTRATION IN DIFFERENT ORANGE JUICE BRANDS. INTRODUCTION.

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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 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.


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


VARIABLES

Independent Variable Different orange fruit juices

Dependent Variable Titre value of fruit juices

Controlled Variable Concentration and amount of DCPIP


OUR EXPERIMENT


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.


Hypothesis

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


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)


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.


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.


RAW DATA

  • Freshly Squeezed Orange Fruit Extract


Result

The colour change after titarion


  • Real Orange Juice


Result

The colour change after titration


  • Tropicana Orange Juice


result

Colour change after titration


  • Minute Maid Pulpy Orange Juice


Result

Colour change after titration


  • 0.1% Ascorbic Acid


Result

Colour Change after Titration


DATA PROCESSING


Graph showing vitamin c concentration


Error graph


Std. deviation for Freshly Squeezed juice & Tropicana


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.


Conclusion

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


THANK YOU…

Compiled & Presented By:

VibhutiSapariya

NiyatiBamrolia


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