Core Practical 2: Investigate the vitamin C content of food and

drink

Objectives
● To be able to calculate the vitamin C concentration of fruit juices using the titration method
● To solve problems set in practical contexts
● To process and analyse data using appropriate mathematical skills

Safety
● Wear eye protection.
● Avoid skin contact with the DCPIP and test tube solutions.
● Do not taste the fruit juice.

Maths skills
● Recognise and use expressions in decimal and standard form.
● Find arithmetic means.
● Understand the terms mean, median and mode.
● Solve algebraic equations.
● Plot two variables from experimental or other data.

Equipment
● eye protection
● 1% DCPIP solution
● 1% vitamin C solution
● a selection of fruit juices
● test tubes
● test tube rack
● small beakers
● small syringes 1 cm3 and 5 cm3

Diagram

figure A Dropping fruit juice solution into DCPIP

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 Procedure
It is possible to determine the concentration of vitamin C in a solution by using
dichlorophenolindophenol (DCPIP). Vitamin C is an antioxidant, so it reduces the DCPIP causing a
colour change. By using a solution of vitamin C with a known concentration, it is possible to
calculate the concentration of vitamin C in other solutions, for example, in fruit juices (see figure A).

1. Use the 5 cm3 syringe to draw up 5 cm3 of 1% DCPIP. Shake the syringe to expel any air
bubbles.
2. Add 1 cm3 of DCPIP to a test tube.
3. Use a clean 5 cm3 syringe to draw up 5 cm3 of the 1% vitamin C solution.
4. Add the vitamin C solution to the test tube containing the DCPIP, one drop at a time. After each
drop, shake the test tube slightly to ensure the solutions have mixed.
5. Continue to add vitamin C solution until the blue colour of the DCPIP disappears.
6. Record the volume of vitamin C solution added. You can find this volume by subtracting the
value on the syringe from the original 5 cm3 in the syringe.
7. Repeat steps 2–6 twice more and calculate a mean value for the volume of 1% vitamin C
solution needed to decolorise 1 cm3 of DCPIP.
8. Add 1 cm3 of DCPIP to a clean test tube.
9. Use a clean syringe to draw up 5 cm3 of a fruit juice. Add the fruit juice to the DCPIP one drop at
a time. Record the volume of juice needed to cause the blue colour to disappear.
10. Repeat steps 8 and 9 twice more, then calculate the volume of fruit juice needed to decolorise
1 cm3 of DCPIP.
11. Repeat steps 8–10 with the other fruit juices.

Analysis of results
1. Write down the average volume of vitamin C solution needed to decolorise DCPIP (based on
your results).
2. 1 cm3 of the vitamin C solution contains 10 mg of vitamin C. You can use this information and
your calculation of the average volume of 1% vitamin C solution required to decolorise the
DCPIP to calculate the concentration of vitamin C in the fruit juices. Use the formula:
concentratoin of vitamin volume of standard solution concentration of
= 
C in fruit juice volume of fruit juice standard solution
For example, if the volume of 1% vitamin C solution needed to decolorise the DCPIP was
1.4 cm3 and the volume of fruit juice used was 2.6 cm3, the calculation would be:
1.4
concentration of vitamin C in fruit juice =  10
2.6
= 0.5  10
= 5.4 mg
Use the formula to calculate the concentration of vitamin C in each of the fruit juices us ed.

Learning tips
● Ensure that the drops of vitamin C solution or fruit juice land directly in the DCPIP and do not
stick to the side of the test tube. Otherwise, your results will not be accurate.
● Acidic fruit juices will not completely decolorise the DCPIP; instead, the solution will turn pink.
This should be taken into consideration.

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Classification:Practical
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 Questions
1. What were the independent and dependent variables in this investigation?
2. Why was each titration completed three times to calculate a mean?
3. Suggest one reason why syringes were used in this investigation rather than burettes.
4. Which of the fruit juices tested contained the highest concentration of vitamin C?

Exam-style questions
1 The reagent DCPIP tests for the presence of ascorbic acid. It is blue when oxidised and
colourless when reduced. During the reaction between DCPIP and ascorbic acid (Vitamin C) DCPIP
becomes reduced and ascorbic acid becomes oxidised.
(a) Describe the direction of movement of electrons during the reaction between
DCPIP and Vitamin C (2)
(b) Explain why Vitamin C is described as an antioxidant (2)
(c) Suggest why, when adding ascorbic acid to DCPIP, the tube should be shaken
gently and not vigorously with the addition of each drop of DCPIP (3)

2 A student tested (assayed), by titration with DCPIP, a solution of blackcurrant juice. The juice was
first decolourised by adding a piece of activated charcoal. The data obtained are shown in the
tables.

Volume 1% Volume 1% ascorbic acid (ml)

DCPIP (ml) Trial 1 Trial 2 Trial 3 Mean
1 1.1 1.2 1.0

Volume 1% Volume decolorised blackcurrant juice

DCPIP (ml) Trial 1 Trial 2 Trial 3 Mean
1 0.2 0.3 0.2

(a) Explain why the blackcurrant juice was first decolorised (2)
(b) Calculate the mean values missing from both tables (2)
(c) Calculate the ascorbic acid concentration, in mg/100ml, of the blackcurrant
juice. Show your working (4)

3 Vitamin C is water soluble and cannot be stored within the body. Many mammals, including dogs,
can make vitamin C in certain cells. Humans cannot synthesise vitamin C and have to obtain it form
their diet. However if they consume more than needed, the excess is filtered from the blood in the
kidneys and passes out in the urine.
Imagine that you are a scientist in a physiology research lab. Outline the design of an investigation
to determine whether taking vitamin C supplements benefits people. (8)

© Pearson Education Ltd 2018. Copying permitted for purchasing institution only. This material is not copyright free.
Classification:Practical
Internalactivities have been safety checked but not trialled. Users may need to adapt the risk assessment
information to local circumstances. 3