CHAPTER 6 – NUTRITION ( Vitamin C )

Aim/ : To determine the vitamin C content in different fruit juice

Objective
Problem : Does lime juice contain more vitamin C than pineapple juice?
statement
Hypothesis : Lime juice contain more vitamin C than pineapple juice.

Manipulated : Types of fruit juice

Variable
Responding : Volume of fruit juice needed to decolorize the 1 ml DCPIP solution / %
Variable of vitamin C
Fixed Variable : Volume of DCPIP solution

Material : 0.1% ascorbic acid solution, DCPIP solution, freshly prepared fruit juice
and pineapple juice
Apparatus : Specimen tubes, a syringe (1 ml), syringes (5ml) with needles, beakers
(50ml), gauze cloth, knife and mortar.

Technique : To record the volume of fruit juice needed to decolorize the 1 ml DCPIP
using a scaled syringe.

Procedure 1. Three specimen tubes are labeled as ascorbic acid, lime juice and
pineapple juice.
2. 1 ml of DCPIP solution is placed in each specimen tube.
3. A syringe is filled with 5 ml of ascorbic acid solution.
4. The needle of the syringe is immersed in the DCPIP solution.
5. The ascorbic solution is added drop by drop to the DCPIP solution and
the tube is shaken slowly.
6. The amount of ascorbic acid solution use to decolorize the DCPIP
solution is recorded.
7. Steps 2 to 6 are repeated using lime and pineapple juices.
8. The percentage and concentration of vitamin C in the in the fruit juices
are calculated. using the following

9. The data collected is recorded in a table.

Results :
Solution Initial Final Volume Percentage Of Concentration
Volume Volume used Vitamin C (%) Of Vitamin C
(ml) (ml) (ml) (mg ml)
Ascorbic
5.0 4.0 1.0 - -
Acid
Lime
1/2.5 x
juice 5.0 2.5 2.5 0.4
0.1=0.04
Pineapple 1/3.6 x
5.0 1.4 3.6 0.3
juice 0.1=0.03

Conclusion : Lime juice contain more vitamin C than pineapple juice. The hypothesis
is accepted

Note :
Formula Calculation:

Percentage of vitamin C= Volume of 0.1% ascorbic acid solution X 0.1

Volume of fruit juice

Concentration of Vitamin C = Volume of 0.1% ascorbic acid solution

Volume of fruit juice

The greater the volume of fruit juice needed to decolorize 1ml DCPIP
solution, the lower the content of vitamin C in the fruit juice