This document outlines a procedure to determine the concentration of vitamin C in different fruit juices by using a redox titration with DCPIP (dichlorophenolindophenol) solution. The procedure involves dripping varying volumes of fruit juice or ascorbic acid standards into DCPIP until its blue color disappears. By recording the volumes needed to decolorize the DCPIP, the relative vitamin C concentrations of the fruit juices can be inferred and displayed in a bar chart.
This document outlines a procedure to determine the concentration of vitamin C in different fruit juices by using a redox titration with DCPIP (dichlorophenolindophenol) solution. The procedure involves dripping varying volumes of fruit juice or ascorbic acid standards into DCPIP until its blue color disappears. By recording the volumes needed to decolorize the DCPIP, the relative vitamin C concentrations of the fruit juices can be inferred and displayed in a bar chart.
This document outlines a procedure to determine the concentration of vitamin C in different fruit juices by using a redox titration with DCPIP (dichlorophenolindophenol) solution. The procedure involves dripping varying volumes of fruit juice or ascorbic acid standards into DCPIP until its blue color disappears. By recording the volumes needed to decolorize the DCPIP, the relative vitamin C concentrations of the fruit juices can be inferred and displayed in a bar chart.
This document outlines a procedure to determine the concentration of vitamin C in different fruit juices by using a redox titration with DCPIP (dichlorophenolindophenol) solution. The procedure involves dripping varying volumes of fruit juice or ascorbic acid standards into DCPIP until its blue color disappears. By recording the volumes needed to decolorize the DCPIP, the relative vitamin C concentrations of the fruit juices can be inferred and displayed in a bar chart.
PROCEDURE : 1. Fill 1ml of 1% DCPIP into three specimen tube with the label A, B and C. 2. Fill up syringe needle A with 5 ml of 0.1% ascorbic acid solution. 3. Place the tip of syringe needle A into specimen tube A and drip the ascorbic acid solution into the 1% DCPIP solution while stirring slowly until the colour of the DCPIP solution decolourise. 4. Record the volume of the ascorbic acid solution while decolourise the 1% DCPIP solution in specimen tube A in Table 1. 5. Fill up syringe needle B with 5ml of fruit juice X and syringe needle C with 5ml of fruit juice Y. 6. Place the tip of syringe needle B into specimen tube B and drip fruit juice X into the 1% DCPIP solution and stir it slowly until the colour of the DCPIP solution decolourise. 7. Record the volume of fruit juice X which decolourise the 1% DCPIP solution in specimen tube B in Table 1. 8. Repeat step 6 by replacing syringe needle B with syringe needle C, specimen tube B with specimen tube C and fruit juice X with fruit juice Y. 9. Record the volume of fruit juice Y which decolourise the 1% DCPIP solution in specimen tube C in Table 1. a) Complete the Table 1 below
b) State the variable in this experiment :
• The manipulated variable : _______________________________________________________________________ • The responding variable : _______________________________________________________________________ • The constant variable : _______________________________________________________________________
c) Give one inference based on your observation in Table 1.
_________________________________________________________________________ d) Write the hypothesis for this experiment. _________________________________________________________________________ e) On the graph paper provided, draw a bar chart to show the concentration of vitamin C in every fruit juice. f) Based on the bar chart you have drawn, state the relationship between the type of fruit juice with the concentration of vitamin C _______________________________________________________________________ _______________________________________________________________________ g) If fruit juice X is kept at room temperature for a few hours, predict the volume of fruit juice X to decolourise 1ml of 1% DCPIP solution. Explain your prediction. _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________