Investigating the vitamin C content of fruit juices Vitamin C (ascorbic acid) is a water-soluble nutrient which is found in certain foods. It acts as an antioxidant (inhibits oxidation) in the body, helping to protect cells from the damage caused by free radicals. The body requires vitamin C in order to make collagen, a protein essential to help wounds heal.
Vitamin C also improves the absorption of iron from plant-based foods and helps the immune system work properly to protect the body from disease.
 The purpose of this practical investigation was to find out which juice, orange, pineapple or grapefruit, contains the most vitamin C, and to calculate the percentage of vitamin C in each fruit juice.
The hypothesis deduced was that Orange juice will contain the most vitamin C, in order to determine whether this hypothesis was correct or not, it needed to be tested practically; to do this you need the different fruit juices – they are the independent variable, DCPIP (dichlorophenolindolphenol) 1% is a blue dye which decolourises as it becomes reduced – this is the dependent variable (measure how much fruit juice is required to turn 1cm3 of it colourless/slightly pink), and 1% vitamin C solution to have as the control variable, it should be treated like the fruit juices.
You must to take into account any hazards (situations that pose a level of threat to life, health, property, or environment)  that you may encounter when conducting any practical investigation: Hazard| Outcome of hazard if it is realised| How to control/reduce hazard| DCPIP solution getting into eyes| Less risk of damaging eyes| Wear goggles, handle solution with care| Spillage of water/solutions| Less of a chance of falling over due to spillages| Place water/solutions away from edge of desk, and clear desks of unnecessary things to avoid knocking them over| Glass (beaker) smashing| Less risk of getting cut by broken glass| Don’t pick up glass with wet hands, place glass away from edge of desk| During all practical investigations you must use the apparatus skilfully and safely; in the investigation this was achieved by The apparatus used for this investigation included: Range of fruit juices * Standard 1% vitamin C solution * DCPIP 1% * Pipettes precise to 1cm3 * Test tubes * Test tube rack Method: 1. Pipette 1 cm3 of 1% DCPIP solution into a test tube. 2. Pipette 1% vitamin C solution drop by drop to the DCPIP solution. Shaking the test tube gently after each drop. Continue to add drops of the vitamin C solution until the blue colour of the DCPIP has turned colourless/slightly pink. 3. Record the exact amount of the vitamin C solution that was added to decolourise the DCPIP solution. 4. Repeat steps 1-3 twice and average the result. 5. Repeat step 2 using each fruit juice in turn instead of 1% vitamin C solution.
Repeat twice and average the result. Results: Source of vitamin C| Volume of juice required to decolourise 1 cm3 of 0. 1% DCPIP solution/cm3| Average of juice required /cm3| Vitamin C content of juice per litre/cm3| | Test 1| Repeat 1| Repeat 2| | | Orange Juice| 1. 10| 1. 19| 1. 21| 1. 17| 350. 43| Pineapple Juice| 22. 00| 31. 00| 22. 00| 25. 00| 16. 40| Grapefruit Juice| 1. 65| 1. 62| 1. 88| 1. 72| 238. 37| 1% vitamin C solution| 0. 41| 0. 37| 0. 46| 0. 41| 1000. 00| References  – http://ods. od. nih. gov/factsheets/VitaminC-QuickFacts/  – http://www. livestrong. com/article/321769-why-does-caffeine-raise-the-heart-rate/#ixzz284jZnaO3
Cite this Investigating the Vitamin C Content of Fruit Juices
Investigating the Vitamin C Content of Fruit Juices. (2017, Jan 06). Retrieved from https://graduateway.com/investigating-the-vitamin-c-content-of-fruit-juices-2/