Professional Documents
Culture Documents
Abc 123
Abc 123
Vitamin C
Arunashish Datta
“To examine the effect of heat on the content of vitamin C and draw
the inferences from the observations”
Investigation of the Effect of Heat on
Vitamin C
Submitted by –
Class – XII
I.I.T. Kharagpur.
CERTIFICATE
This is to certify that the project entitled
“Investigation of the Effect of Heat on
Vitamin C” is a bonafide record of work
carried out by Arunashish Datta of class XII
roll number: _____________ under my
supervision.
_________________ ________________
Susmita Panigrahi M. P. Sharma
(Chemistry Teacher) (Principal)
_________________
External examiner
Date: ______________
ACKNOWLEDGEMENT
I would like to thank my teachers specially my chemistry teacher
Mrs. Susmita Panigrahi in guiding me and providing valuable
insight on the project. I would like to thank the school for
providing us with a great lab with all amenities required for
completion of the project. I would like to thank my friends who
helped me throughout the duration of the project in whichever
way they could. Lastly, I would like to thank my parents for their
wonderful support. They offered me help and knowledge
whenever it was necessary and were integral in the successful
completion of the project.
CONTENTS
Serial number Topic Page number
1. Cover page i
2. Declaration ii
3. Certificate iii
4. Acknowledgement iv
5. Contents v
6. Introduction 1
7. Required Materials 2
8. Theory 3
9. Procedure 4
10. Observations 5
11. Results 6
12. Precautions 7
13. Bibliography 8
Introduction
Vitamin C, or ascorbic acid, is a water-soluble vitamin of molar mass
176 g/mol. Vitamin C is just one of the essential nutrients for humans
but it is still very important. It prevents scurvy which is a direct effect of
Vitamin C deficiency.
This experiment was conducted to assess the effects of temperature
on vitamin C levels in tomatoes and in general other fruits and
vegetables. As people tend to store and prepare the fruit and
vegetables at different temperature, the amount of vitamin C that they
consume will vary depending on the effect the storage temperature
has had on the vitamin C source.
The experiment uses the fact that Ascorbic acid reacts with free
iodine in a 3:1 ratio. This free iodine is formed by mixing KIO3 with
acidified KI.
Because cooking food destroys vitamin C, extended exposure to high
temperatures will destroy ascorbic acid and the longer the duration the
less vitamin C that will survive. At lower temperatures, the vitamin C
should be destroyed to a degree proportionate to the temperature.
Vitamin C chemically decomposes under certain conditions, many of
which may occur during the cooking of food. Vitamin C concentrations
in various foods substances decrease with time in proportion to the
temperature they are stored at and cooking can reduce the vitamin C
content by around 60% partly due to increased enzymatic destruction
as it may be more significant at sub – boiling temperatures. Hence it is
always suggested that eat your fruits and vegetables FRESH.
REQUIRED MATERIALS
Instruments required
Test tubes
Measuring flask
Pipette
Burette
500 ml Graduated cylinder
Thermometer
50 ml beakers
Chemicals required
Tomato pulp
Iodine solution
Freshly prepared starch solution
THEORY
Vitamin C or L-ascorbic acid, or simply ascorbate (the anion of ascorbic
acid), is an essential nutrient for humans and certain other animal species.
Vitamin C refers to a number of vitamins that have vitamin C activity in
animals, including ascorbic acid and its salts, and some oxidized forms of the
molecule like dehydroascorbic acid. Ascorbate and ascorbic acid are both
naturally present in the body when either of these is introduced into cells,
since the forms interconvert according to pH.
The redox titration method was used in this research for the determination
of vitamin C (C6H8O6) in the vegetable samples, potassium iodate (KIO3) was
added to a vegetable solution that contains strong acid and potassium
iodide (KI). Potassium iodate reacts with potassium iodide, liberating
molecular iodine (I2):
The iodine (I2) produced in equation [1] oxidizes the vitamin C to form
dehydroascorbic acid (C6H6O6) and iodide ion (I-) equation [2].
Hence as soon as the blue black color of Iodine solution is formed in the
sample the titration process is stopped and amount of iodine solution
required is noted. The more the amount of iodine solution required the
more vitamin c content in the given sample.
PROCEDURE
The Vitamin C in the tomatoes is the titrant, and iodine is the titrating
solution.
35(room temp.) 48 50 2 41
50 43.4 45.2 1.8 37
75 45.2 46.7 1.5 32
100 46.7 47.8 1.1 26