Introduction: Ascorbic acid (or commonly known as vitamin c) is composed of a six-carbon named lactone that is synthesized from glucose

by many animals. We humans do not naturally produce vitamin C, therefore we need it from our diet. However, if there is insufficient vitamin c in the diet it result in the disease scurvy. Vitamin C is an electron donor (reducing agent or antioxidant), and probably all of its biochemical and molecular functions can be accounted for by this function Antioxidants increases the bodys ability to fight infections and against viruses that invade them and help the body to respond to these situations. In addition it helps with protein building used in numerous cellular constructions, also aiding in prevention of heart attacks and strokes and mostly commonly associated with promoting of healthy gums and teeth. Its antioxidants activity is affected by the presence of substance and conditions such as oxidation-reduction potential of the food system, time, PH, oxygen, trace metals, enzymes, other oxidants, and the concentration of the vitamin in comparison to the concentration of other reactants in the oxidation process. Ascorbic acid when exposed to air degrades forming oxygen and water. It reacts with oxidants of the reactive oxygen species, such as the hydroxyl radical formed from hydrogen peroxide. Ascorbate reacts with reactive species example the hydroxyl radical from hydrogen peroxide, these radicals can harm the body. Ascorbate causes the reactions to cease by electron transfer. It does this by transferring a single electron, owing to the stability of its own radical ion called "semidehydroascorbate", dehydroascorbate. The daily vitamin c recommended intake for children is 8 mg/day, for adults it is 75 mg/day. Food rich in vitamin C are such as strawberries and citrus fruits.

Discussion: The purpose of this lab was to estimate the amount of ascorbic acid present in orange and apple juice. The results obtained showed that orange juice solution contained .938mg of ascorbic acid and that the apple juice solution contained .554mg of ascorbic acid. In addition to get the required daily amount of vitamin c (75mg) from these juices the experimental data indicated that 5997ml of the orange juice and 10153.5ml of the apple juice needed to be consumed. It is seen that the orange juice had a greater concentration of ascorbic acid than apple juice. However, in comparison with the brand value which said that 240ml of the orange juice and 250ml of the apple juice need be consumed to get the required daily amount of vitamin c. This show great varying in value, this may be due to the fact the juices were diluted and then titrated. In addition possible sources of errors may have contributed to this such as, the oxidation of the titrand (DCPIP) when left open to the air and systematic errors in determination of the endpoint and measuring of the reagents. The reagent used was DCPIP a

redox dye therefore vitamin c a reducing agent will reduce it goes from blue to pink in acidic conditions and finally to colorless indicating the endpoint.