HE/F3

Test for Vitamin C

Test 1 – green pepper (whole piece)
1. Put 50ml water in a beaker.
2. Soak a piece of green pepper in the water for 3 minutes.
3. Add in 5ml of vinegar. Stir well.
4. Get 5ml of the soaking water with the syringe.
5. Add the soaking water in the DCPIP slowly. _____ml
6. The DCPIP should change to pink. Stop when the DCPIP turns to colourless.
7. Record the amount of soaking water added.

Test 2 – green pepper (cut into small pieces)

1. Put 50ml water in a beaker.
2. Cut a piece of green pepper into small pieces.
3. Soak the green pepper pieces in the water for 3 minutes.
4. Add in 5ml of vinegar. Stir well.
5. Get 5ml of the soaking water with the syringe.
6. Add the soaking water in the DCPIP slowly. _____ml
7. The DCPIP should change to pink. Stop when the DCPIP turns to colourless.
8. Record the amount of soaking water added.

Test 3 – green pepper (crushed)

1. Put 50ml water in a beaker.
2. Crush a piece of green pepper until most of the juice comes out.
3. Put the pepper and the juice in the water for 3 minutes.
4. Add in 5ml of vinegar. Stir well.
5. Get 5ml of the soaking water with the syringe.
6. Add the soaking water in the DCPIP slowly. _____ml
7. The DCPIP should change to pink. Stop when the DCPIP turns to colourless.
8. Record the amount of soaking water added.

Test 4 – green pepper (boiled)

1. Heat 50ml water in a beaker.
2. Put in a piece of green pepper and bring to the boil. Boil for 3 minutes.
3. Add in 5ml of vinegar. Stir well.
4. Get 5ml of the soaking water with the syringe.
5. Add the soaking water in the DCPIP slowly. _____ml
6. The DCPIP should change to pink. Stop when the DCPIP turns to colourless.
7. Record the amount of soaking water added.

Test 5 – green pepper (dried)

1. Heat 50ml water in a beaker.
2. Soak a piece of dried vegetable in the water for 3 minutes.
3. Add in 5ml of vinegar. Stir well.
4. Get 5ml of the soaking water with the syringe.
5. Add the soaking water in the DCPIP slowly. _____ml
6. The DCPIP should change to pink. Stop when the DCPIP turns to colourless.
7. Record the amount of soaking water added.

He/Vitamin C/Test
Name:_____________________( ) F.3___ Date:______________ Marks:_____/10

Conclusion: Test _____

1. ___________ml of solution is used to turn 1ml DCPIP to colourless.

2. A little / Some / A lot of Vitamin C is lost from the green pepper.

3. Vitamin C in this test is lost because ____________________________________________

_________________________________________________________________________

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Examine the preparation of Potato and Tomato Salad below. Put a "ü" against those steps which
may cause the loss of Vitamin C.

Potato and Tomato Salad Loss of Vitamin C

1 Peel potato.
2 Wash potato and tomato.
3 Cut potato and tomato into small pieces.
4 Boil potato for 20 minutes until soft.
5 Drain.
6 Mix potato and tomato with salad dressing.
7 Keep cool in the refrigerator.

To minimize the loss of Vitamin C, the preparation and cooking steps must be rearranged.
Rewrite the steps and explain why the changes are made.

Potato and Tomato Salad

Steps Reasons

He/Vitamin C/Test