Title: Boiling effect of vitamin C

Aim: To plan and design an experiment to determine the effect of boiling on vitamin C
Hypothesis: The amount of vitamin C in a substance will decrease after boiling
Apparatus: orange, apple, potato, grape fruit, banana, test tubes, test tube holders, hot plate,
beaker, pipette, Dichlorophenolindophenol (DCPIP)
Diagram:
Method:
Small amount of fruits containing vitamin C were cut. Small pieces of each fruit were placed
into separate test tubes; water was added to each test tube. DCPIP was dropped into each test
tube until the blue colour turned colourless. The number of drops was recorded in a table.
Small pieces of the same fruits and water were then placed into another set of test tubes.
They were then heated in a water bath. The boiled juices were then tested for vitamin C using
DCPIP. The number of drops used were then recorded in a table and compared.

Expected Results: It was expected that the majority of vitamin C in the fruits would be removed
after the boiling process.

Observation:
Orange apple potato Grape fruit Banana
Before 204 104 117 160 100
Boiling
After 53 63 54 86 78
Boiling
TABLE SHOWING: THE AMOUNT OF DCPIP USED BEFORE AND AFTER BOILING.
Discussion:
Vitamin C or L-ascorbic acid is an essential nutrient for humans and certain other animal species.
DCPIP is an indicator for vitamin C. If vitamin C is present, the blue dye is reduced to a
colorless compound by ascorbic acid. This reaction is a redox reaction. Vitamin C is oxidized to
dehydroascorbic acid, and DCPIP is reduced to the colorless compound DCPIPH2.
Conclusion: It was concluded that boiling does have an effect on vitamin C. It decreases the
amount of vitamin C in a substance.
Reflection: It was learnt that the lower the temperature the better the concentration of Vitamin C
in fruit juice. Higher temperature does not favour Vitamin C. It is better to maintain or store
Vitamin C in a place below the room temperature.