KENDRIYA VIDYALAYA

R.D.S.O. LUCKNOW

CHEMISTRY PROJECT
SESSION 2023-24

"Effect of Heat on Vitamin C Content in Tomatoes"

Submitted by: Under the guidance of:

RITVIKA MISHRA MR. AK. JHA
Class: 12-A (PGT CHEMISTRY)
Roll no.
 CERTIFICATE

This is to certify that Miss. Ritvika Mishra has

completed the chemistry project entitled
“Effect of Heat on Vitamin C Content in Tomatoes”
under my guidance during the academic year
2023-24. The progress of the project has been
continuously reported and has been in my
knowledge consistently.
 ACKNOWLEDGMENT

I sincerely thank our Chemistry teacher

Mr. A.K Jha for his guidance, encouragement and
support throughout the duration of project. Without
his motivation and help the successful completion
of this project would not have been possible.
I would also like to extend my gratitude towards
the entire chemistry department of
K.V R.D.S.O. Lucknow for their constant support.

-Ritvika Mishra
 OBJECTIVE

Vitamin C, also known as ascorbic acid, is an essential

nutrient with antioxidant properties. Tomatoes are a good
source of vitamin C, but various factors, including heat, can
affect its stability.
This project aims to explore how heat influences the vitamin C
content in tomatoes.

Materials Required:

1.Fresh tomatoes
2.Blender or food processor
3.Distilled water
4.Glass containers
5.Heat source (oven or stove)
6.Thermometer
7.pH paper/strips
8.Titration equipment (burette, pipette, conical flask)
9.Starch solution
10.Iodine solution
11.Sodium thiosulfate solution
12.Standardized iodine solution (for calibration)
PROCEDURE:

1.Wash and blend the tomatoes to create a homogeneous

mixture.

2.Measure the initial pH of the tomato juice using pH paper

or strips.

3.Place a portion of the tomato juice in a glass container

and heat it at a controlled temperature (e.g., 70°C) for a
specified time (e.g., 30 minutes).

4.After heating, let the tomato juice cool to room

temperature.

5.Measure the final pH of the heated tomato juice.

6.Perform a titration to determine the vitamin C content:

a. Prepare a standardized iodine solution.
b. Add the iodine solution to the heated and unheated
tomato juice until a permanent color change occurs.
c. Calculate the vitamin C content using the titration
results.
DATA COLLECTION:

1. Initial pH of tomato juice: 4.2

2. Final pH of heated tomato juice: 3.6

3. Temperature during heating: 75°C

4. Time of heating: 40 minutes

5. Volume of iodine solution used in titration for unheated

tomato juice: 12.5 Ml

6. Volume of iodine solution used in titration for heated

tomato juice: 8.2 mL
ANALYSIS

• Change in pH: Initial pH - Final pH = 4.2 - 3.6 = 0.6

• Temperature increase during heating: 75°C

• Percentage change in volume of iodine solution:

Percentage Change =
[ ( Volume of iodine solution for unheated – Volume of
iodine solution for heated ) / Volume of iodine solution for
unheated ] * 100

Percentage Change = [ (12.95 – 8.2) / 12.5 ] * 100 =

34.4%
RESULTS:

• The pH of the tomato juice decreased from 4.2 to 3.6 after

heating.

• The temperature during heating was 75°C for 40 minutes.

• The volume of iodine solution needed for titration

decreased by approximately 34.4% after heating the
tomato juice.