CHAPTER 6 NUTRITION ( Vitamin C )

Aim/
Objective
Problem
statement
Hypothesis

To determine the vitamin C content in different fruit juice

Does lime juice contain more vitamin C than pineapple juice?

Lime juice contain more vitamin C than pineapple juice.

Manipulated
Variable
Responding
Variable
Fixed Variable

Types of fruit juice

Volume of fruit juice needed to decolorize the 1 ml DCPIP solution / %

of vitamin C
Volume of DCPIP solution

Material

Apparatus

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

2.
3.
4.
5.
6.
7.
8.
9.

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

The data collected is recorded in a table.

Results

:
Solution
Ascorbic
Acid
Lime
juice
Pineapple
juice

Conclusion

Note

Initial
Volume
(ml)

Final
Volume
(ml)

Volume
used
(ml)

Percentage Of
Vitamin C (%)

Concentration
Of Vitamin C
(mg ml)

5.0

4.0

1.0

5.0

2.5

2.5

1/2.5 x
0.1=0.04

0.4

5.0

1.4

3.6

1/3.6 x
0.1=0.03

0.3

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

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