You are on page 1of 17

Chemistry

Investigatory Project
2012 - 13
Estimation Of Vitamin C

Abhishek Rai

1 | Page

AIM
Acknowledgement
Certificate
INTRODUCTION
CHEMICAL PROPERTIES

APPARATUS REQUIRED
THEORY
OBSERVATION
RESULT
BIBLIOGRAPHY

AIM
2 | Page

The goal of this


laboratory exercise is
to determine the
amount of Vitamin C in
samples, such as fruit
juice Of Orange ,
Lemon , Orange .

ACKNOWLEDGMENT
3 | Page

I would like to express my


gratitude and
thank to all my chemistry
teachers
Mrs. Prachi , Mrs. Hardeep and
Mr. Adesh
to help me in completing my
investigatory
project on the topic Estimation OF Vitamin C .
by continuously motivating me
and
encouraging me. I would also
thank my
parents for blessing me .At last
I would
thank God to shower his
blessings on me.
4 | Page

Abhishek rai

CERTIFICATE
This is to certify that Abhishek
Rai of
class XII-C , roll no. 04 has
completed the
chemistry investigatory project
on the topic
Estimation OF Vitamin C .

5 | Page

Under the guidance of Mrs.


Prachi ,
Mr. Adesh and Mrs. Hardeep.

( Mrs.
Hardeep )

Introduction

6 | Page

Vitamin C or L-ascorbic acid or Lascorbate is an essential nutrient for


humans
and
certain
other
animal
species. In living organisms ascorbate
acts as an antioxidant by protecting the
body against oxidative stress. It is also a
cofactor in at least eight enzymatic
reactions including several collagen
synthesis
reactions
that,
when
dysfunctional, cause the most severe
symptoms of scurvy. In animals these
reactions are especially important in
wound-healing
and
in
preventing
bleeding from capillaries.

Chemical Properties

7 | Page

Systematic (IUPAC) name

2-Oxo-L-threo-hexono-1,4-lactone2,3-enediol
or
(R)-3,4-dihydroxy-5-((S)- 1,2dihydroxyethyl)furan-2(5H)-one

Chemical Formula - C6H8O6


Molecular Mass 176.12g/mole
Density 1.694g/cm3
Melting point 190 0C ( 374 0F )
Boiling Point 553 0F ( 1027 0F )

Apparatus & Materials


Required

8 | Page

Materials Sample Solutions --- 20 ml


Deionised Water --- 20 ml
DCPIP Solution --- 100 ml

Apparatus Conical flask


beaker
burette
pipette
burette stand
GLASS ROD

Uses Of Vitamin C
Vitamin C (ascorbic acid) is an
antioxidant that is essential for
human nutrition.
9 | Page

Vitamin C deficiency can lead


to a disease called scurvy,
which is characterized by
abnormalities in the bones and
teeth.
Many fruits and vegetables
contain vitamin C, but cooking
destroys the vitamin, so raw
citrus 0f fruits and their juices
are the main source of ascorbic
acid for most people.
In humans, vitamin C is
essential to a healthy diet as
well as being a highly effective
antioxidant, acting to lessen
oxidative stress; a substrate
for ascorbate peroxidase in
plants (APX is plant specific
enzyme); and an enzyme
cofactor for the biosynthesis of
10 | P a g e

many important biochemicals.


Vitamin C acts as an electron
donor for important enzymes:

Theory
Vitamin C is a strong
reducing agent . It can
decolorize the blue dye
DCPIP.
The amount of vitamin C in
a food sample can be
estimated by the amount of
it that is used to decolorize
a fixed amount of DCPIP.

11 | P a g e

DCPIP is a dye. It is blue


color when in oxidizing
form and colorless in
reduction form.
The decolorization of DCPIP
indicates the presence of
vitamin C.

Procedure

Transfer 10 ml sample solution into


a 100 ml beaker.

Use a dropper to add the DCPIP


solution to the sample solution drop by
drop and shake vigorously. If the dark
blue colour persists for more than 10
second, the experiment has reached
12 | P a g e

its end point. Record the number of


drops of DCPIP solution used.

Repeat the experiment with deionized water instead of the sample.


Record the number of drops of DCPIP
solution used.

If the amount of DCPIP used for the


sample is far beyond that for the deionized water. It denotes that the
sample does contain vitamin C.

ObservationFor Orange Juice


Juice sample /

Burette Readings

standard vitamin
C solution

Amount of Dye
used

Initial

Final

1. 10 ml

6.1

6.1 ml

2.10 ml

6.1

12.3

6.2 ml

3.10 ml

12.3

18.4

6.1 ml
13 | P a g e

RESULT -

Sample of Oranges juice


contained Vitamin C

For Mausami Juice


Juice sample /

Burette Readings

standard vitamin
C solution

Amount of Dye
used

Initial

Final

1. 10 ml

3.2

3.2 ml

2.10 ml

3.2

6.5

3.3 ml

3.10 ml

6.5

9.7

3.2 ml

RESULT -

Sample of Mausami juice


contained Vitamin C

14 | P a g e

For Lemon Juice


Juice sample /

Burette Readings

standard vitamin
C solution

Amount of Dye
used

Initial

Final

1. 10 ml

5 ml

2.10 ml

10.1

5.1 ml

3.10 ml

10.1

15.1

5 ml

RESULT -

Sample of lemon juice contained

Vitamin C

Other Samples

15 | P a g e

Vitamin C Tablet - Dissolve the tablet in ~100 ml


distilled water. Add distilled water to make 200 ml of
solution in a volumetric flask.
Fresh Fruit Juice - Strain the juice through a coffee
filter or cheese cloth to remove pulp and seeds, since
they could get stuck in the glassware.

Packaged Fruit Juice - This also may require straining.

Fruits & Vegetables - Blend a 100 g sample with ~50


ml of distilled water. Strain the mixture. Wash the
filter with a few milliliters of distilled water. Add
distilled water to make a final solution of 100 ml in a
volumetric flask.

BIBLOGRAPHY
16 | P a g e

Wikipedia, the free


encyclopedia
www.google.com

17 | P a g e