Determination of Vitamin c
-
Upload
nur-hatikah -
Category
Documents
-
view
101 -
download
0
Transcript of Determination of Vitamin c
![Page 1: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/1.jpg)
DETERMINATION OF VITAMIN C
IODINE TITRATION
![Page 2: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/2.jpg)
GROUP MEMBERSNAME MATRIC NUMBER
WAN MIMI SHARMILA WAN MOHD ZIN D20091035101
SITI MARDIAH BT MOHD BAHARI D20091035103
UMMU AIMAN BT ABDULLAH D20091035104
NUR HATIKAH BT MOHAMAD D20091035115
NOR’ATIKAH BT ABD.RAZAK D20091035138
![Page 3: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/3.jpg)
INTRODUCTION
• Vitamin C or ascorbic acid is important to the body for prevention of scurvy.
• Scurvy is caused by lack of vitamin C in the body which can affect muscles weakness, swollen and bleeding of gums, loss of teeth and bleeding under the skin as well as tiredness and depression.
![Page 4: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/4.jpg)
STRUCTURE OF VITAMIN C
![Page 5: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/5.jpg)
• The labels on fruit juice package may be misleading as the companies may underestimate or overestimate the actual content.
• Thus, the problem is that the consumers do not know the actual amount of vitamin C in the fruit juices, unless the amount of vitamin C is stated on the label of the package.
![Page 6: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/6.jpg)
OBJECTIVE
• To determine the amount of Vitamin C of Tropicana Twister (Orange flavor) in three different condition.
![Page 7: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/7.jpg)
HYPOTHESISMETHOD Hypothesis
Raw(27°C) The amount of experimental Vitamin C is same with the nutritional label stated for the sample used.
Boil (80°C) The amount of experimental Vitamin C is lower if compared with the nutritional label stated for the sample used.
Freeze(4.0°C) The amount of experimental Vitamin C is same with the nutritional label stated for the sample used.
![Page 8: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/8.jpg)
VARIABLESVariables
Fixed Type of sample usedVolume of sample used
Manipulated Temperature (80°C, 27°C, 4°C)
Responding Amount of Vitamin C
![Page 9: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/9.jpg)
METHOD
Prepare 3 samples of TropicanaTwister Orange with 30mL each
![Page 10: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/10.jpg)
Put 1 sample in ice bath until the temperature
drop to 4°C.
![Page 11: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/11.jpg)
Put 1 sample on hot plate until the temperature
rise to 80°C.
![Page 12: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/12.jpg)
1 sample on table in room temperature 27°C.
![Page 13: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/13.jpg)
Titrate each sample by using iodine
![Page 14: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/14.jpg)
• Add two drops of 0.1 M HCl and 5 mL of starch into each sample.Titrate by using iodine until the Color turn into blue black.• Measure the volume of iodine used.
![Page 15: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/15.jpg)
RESULTMethods Volume of Iodine
Used(mL)Amount of Vitamin C (g)
Raw (27°C) 4.5 0.072
Boil (80°C) 3.9 0.0624
Freeze (4°C) 4.0 0.0640
Ascorbic acid (Standard)
12.5 0.2000
![Page 16: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/16.jpg)
CALCULATION OF STANDARD
• 0.2 mg/mL ascorbic acid=12.5 mL iodineX= Volume of Vitamin C
(experimental)X= 0.2 mg/mL x Volume of
Vitamin C (experimental)12.5 mL iodine.
X= Amount of Vitamin C
![Page 17: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/17.jpg)
DISCUSSION
• Effect of vitamin C content in fruit juices were type of storage.
• Type of storage is fruit juices must store at cool temperature. When the fruit juices are store at cool temperature, the vitamin C content does not loss.
• But at higher temperature, vitamin C content will be lost in fruit juices. This is because the vitamin C is more sensitive to temperature.
![Page 18: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/18.jpg)
CONCLUSION
Amount of Vitamin C for raw sample isthe highest. The amount of Vitamin C forfreezed sample is higher than the boiledsample.
Boil< Freeze < Raw
![Page 19: Determination of Vitamin c](https://reader033.fdocuments.in/reader033/viewer/2022061204/547f5acab47959b1508b4e56/html5/thumbnails/19.jpg)
• Vitamin C is damaged by heat by increasing its rate of oxidation.
• freezing can also negatively effect Vit C if the tissues of the product have been broken and exposed to air.
• room temperature is best to store it,