INDEX

*INTRODUCTION

*AIM

*REQUIREENTS

*THEORY

*PROCEDURE

*OBSERVATION

*CONCLUSION
 INTRODUCTION
Through this experiment we find the amount
of vitamin C content in various fruit juices like
in orange, lemon, mosambi, tomato. Hence
the food containing maximum vitamin C is
identified to promote safe and healthy food
habits among people.
Generally, vitamin C is an important
component of a healthy diet and is chemically
called as ascorbic acid. The history of vitamin
C revolves around the history of the human
disease scurvy, first known deficiency disease.
Vitamin C is a six-carbon chain, closely related
to glucose.

Structure of ascorbic acid

 Vitamin C is also known as L-ascorbic
acid, is a water-soluble vitamin that is
naturally present in some foods, added to
others, and available as a dietary supplement.
Humans, unlike most animals are unable to
synthesize vitamin C endogenously, so it is an
essential dietary component.

Vitamin C is required for the biosynthesis

of collagen, L-carnallite, and certain
neurotransmitters; vitamin C is also involved
in protein metabolism. Collagen is an essential
component of connective tissue, which plays
a vital role in wound healing.

Vitamin C is also an important

physiological antioxidant and has been shown
to regenerate other antioxidants within the
body.
The titration procedure is appropriate for
testing the amount of vitamin C in various
types of vitamin C containing fruit juices. This
titration can be done using the iodate solution
as it is more stable and gives accurate results.

Ascorbic acid

VARIOUS SOURCES OF VITAMIN C

 THEORY

This experiment is done to determine the

vitamin C concentration in a solution by a
redox titration using iodine. Vitamin C, more
properly called ascorbic acid, is an essential
antioxidant needed by the human body. As
the iodine is added during the titration the
ascorbic acid is oxidized to dehydroascorbic
acid, while iodine is reduced to iodide ions.

Due to this reaction, iodine formed is

immediately reduced to iodide as long as
there is ascorbic acid present. Once al the
ascorbic acid has been oxidized, the excess
iodine is free to react with starch indicator,
forming the blue-black starch iodine complex.
This is the endpoint of the titration.
 IMPORATANCE OF VITAMIN C

Vitamin C plays a very important role in the

maintenance of the human body. It is
required in very small amounts. Many animals
produce vitamin c themselves, but humans do
not.

It helps in the formation of collagen, the most

abundant fibre in connective tissues. It
catalyses healing of all wounds. From broken
bones to cuts to surgical wounds, Vitamin C is
taken orally. It makes the headlines when it
comes to cancer prevention. Its antioxidant
properties protect cells from damage and
mutations. It also prevents cataract and heart
diseases due to its ability to counteract free
radicals. RDA for Vitamin C is 60-90mg.
Asthmatic and diabetic patients need larger
doses (about 1-3 g) of it.
The unknown concentration is found out by
law of equivalents i.e.
N1V1=N2V2
Where N is normality of solution and V is the
volume reacted. The equation can also be
written as

n1M1V1=n2M2V2
Here n is the ‘n factor’ of the compound and
M is the molarity of the solution. Only M1 is
unknown here.
TITRATION OF CITRUS FRUIT JUICE WITH NaOH
Here 5 ml of respective juice will be titrated
with 0.1 M NaOH. NOTE: Juice should be
freshly prepared and have minimum pulp, if
any.
Reaction : C6H8O + 2NaOH Na2C6H6O6
+ H2O
 EXPERIMENT
AIM:
The objective of this experiment is to
determine the vitamin C content in various
samples of fruit juices.
REQUIREMENTS:
Burette and stand, 100 mL volumetric
flask, 20 mL pipette, 250 mL conical flasks, 10
mL and 100 mL measuring cylinders, iodine
solution, starch, ascorbic acid and fruit juice
samples.
PROCEDURE:
Preparing Solutions
*1% Starch Indicator Solution
Add 0.50 g soluble starch to 50 near-boiling
distilled water.
Mix well and allow to cool before use.
(doesn't have to be 1%; 0.5% is fine)
*Iodine Solution
1. Dissolve 5.00 g potassium iodide (KI) and
0.268 g potassium iodate (KIO3) in 200 ml of
distilled water.
2. Add 30 ml of 3 M sulfuric acid.
3. Pour this solution into a 500 ml graduated
cylinder and dilute it to a final volume of 500
ml with distilled water.
4. Mix the solution.
5. Transfer the solution to a 600 ml beaker.
Label the beaker as your iodine solution.

* Vitamin C Standard Solution

1. Dissolve 0.250 g vitamin C (ascorbic acid) in
100 ml distilled water.
2. Dilute to 250 ml with distilled water in a
volumetric flask. Label the flask as your
vitamin C standard solution.
Standardizing Solutions
1. Add 25.00 ml of vitamin C standard solution
to a 125 ml Erlenmeyer flask.
2. Add 10 drops of 1% starch solution.
3. Rinse your burette with a small volume of
the iodine solution and then fill it. Record the
initial volume.
4. Titrate the solution until the endpoint is
reached. This will be when you see the first
sign of blue color that persists after 20
seconds of swirling the solution.
5. Record the final volume of iodine solution.
The volume that was required is the starting
volume minus the final volume.
6. Repeat the titration at least twice more.
The results should agree within 0.1 ml.
Titrating Juice Samples
1. Add 25.00 ml of juice sample to a 125 ml
Erlenmeyer flask.
2. Titrate until the endpoint is reached. (Add
iodine solution until you get a color that
persists longer than 20 seconds.)
3. Repeat the titration until you have at least
three measurements that agree to within 0.1
ml.

OBSERVATION
 ACKNOWLEDGEMENT

I would like to express my special thanks and

gratitude to my teacher Mrs.Saikanyakumari
ma’am and Mrs.Gayathri ma’am, who gave
me the golden opportunity to do this
wonderful project, and gave me guidance
during the process. I would also like to thank
my parents who helped me and guided me.
RESULT
The strength of ascorbic acid in citrus fruits
has hence been found out by titration. The
descending order of strength is :
1.Lemon juice : 96.2 g/L
2.Amla juice : 75.68 g/L
3.Mosambi juice : 14.08 g/L

PRECAUTIONS
1.Juice should be freshly prepared so as to
conserve its acid content. 2.Juice should have
minimum pulp as it can hinder in the titration.
3.Readings should be noted very accurately.
4.End point should be just pink.

BIBLIOGRAPHY
Wikipedia Howstuffworks.net
Comprehensive Chemistry Lab Manual